Made with these products Rhodes Quality Products
Pretty Pink Lamingtons
This traditional Australian dessert is as pretty as a picture. It needs a little time and effort to prepare, but the results are impressive.
- 250 g (1 C) butter
- 300 g (2 C) caster sugar
- 4 eggs
- 500 g (4 C) self-raising flour
- 1 ml salt
- 2.5 ml vanilla essence
- 250 ml (1 C) milk
- 200 g butter
- 200 g icing sugar
- 2 – 3 drops pink food colouring
- 45 ml – 65 ml (3 T – ¼ C) Rhodes Quality Strawberry Jam
- 385 g (3 C) icing sugar
- 125 ml (½ C) milk
- 30 ml (2 T) butter
- a few drops of pink food colouring
- 250 g (2 C) desiccated coconut
- Cream the butter and the sugar using an electric mixer until pale and and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Sift together the flour and the salt.
- Mix together the milk and the vanilla essence.
- Alternating a few spoonfuls at a time, add the flour and the milk to the batter.
- Spoon the batter into a rectangular baking pan/dish which has been sprayed with non-stick spray.
- Bake the sponge in an oven which has been preheated to 180°C for 35 minutes or until the cake is golden and firm.
- Remove from the oven and cool.
- To make the filling, cream the butter until pale and light.
- Beat in the icing sugar until smooth.
- Beat in the pink food colouring.
- Add 45 ml (3 T) Rhodes Quality Strawberry Jam and beat well.
- Add extra Rhodes Quality Strawberry Jam as desired to taste.
- Once the cake is completely cool, use a serrated knife to cut the cake in half horizontally.
- Spread the strawberry filling in an even, thin layer in the middle and sandwich the cake back together.
- Cover well with cling wrap and refrigerate overnight to set.
- Trim the cake and cut into 12 equal sized pieces.
- To make the glaze, place the icing sugar into a heat proof bowl and whisk in the milk.
- Place the bowl over a saucepan of simmering water and stir until the icing is warm.
- Whisk in the butter until melted.
- Remove from the heat and add the pink food colouring until desired colour is reached.
- Using two forks, dip each lamington in the glaze.
- Allow any excess glaze to run off.
- Roll the lamington in the coconut until evenly covered on all sides.
- Leave to set on a tray lined with baking paper before serving.