makes
9
prep
40 minutes
cook
30 minutes
difficulty
Mid
makes
9
serves
preparation
40
minutes
cooking
30
minutes
difficulty
Mid
level
Stream free On Demand
Alice Springs
episode • Adam & Poh's Great Australian Bites • travel • 25m
PG
episode • Adam & Poh's Great Australian Bites • travel • 25m
PG
Ingredients
- 4 eggs
- 4 egg yolks
- 120 g caster sugar
- 60 g plain flour
- 20 g cornflour
- 3 g baking powder
- 2 tbsp vegetable oil
Coating
- 350 g icing sugar mixture
- 50 g Dutch process cocoa powder
- 25 g butter
- 125 ml (½ cup) boiling water
- 90 g (1 cup) fine desiccated coconut
- 1 tbsp lemon myrtle powder
- 1 tbsp ground wattleseed
- 2 tsp strawberry gum powder
- 2 tsp anise myrtle (aniseed myrtle) powder
Filling
- 300 ml thickened cream
- 165 g (½ cup) rosella jam
Instructions
- Preheat the oven to 180˚C (fan-forced 160˚C). Grease and line a 20 cm square baking tin with baking paper.
- Place the eggs, yolks and caster sugar in the bowl of an electric stand mixer and whisk to combine. Place the bowl over a larger bowl of warm water (around 60˚C) and whisk until the eggs loosen. You should be able to pull the whisk out with the eggs flowing relatively smoothly from the wires and it should feel warm to the touch. Beat on medium-high speed until foamy and holding a ribbon.
- Sift together the flours and baking powder and gently fold into the egg mixture in 3 batches.
- Place the vegetable oil in a small saucepan and heat to lukewarm (around 40˚C). Whisk the warm oil into the batter, then immediately pour the batter into the lined tin and place on a baking tray. Drop the tray on the bench a few times to remove large bubbles, then bake for 25 minutes or until a skewer withdraws clean. Remove from the oven and cool in the tin to room temperature.
- Turn out the sponge onto a chopping board, then trim the sides and cut into 9 large cubes, or to whatever size you prefer.
- To make the coating, place the icing sugar mixture, cocoa powder, butter and boiling water in a heatproof bowl and stir until thin, glossy and smooth. Combine the coconut and dried herb and spice powders together and place on a flat tray. Dip the sponge cubes in the chocolate mixture, then dip each side in the dry coating and place on a clean tray.
- To make the filling, whisk the cream until firm peaks form, then gently fold through the rosella jam.
- To assemble, gently cut the lamingtons in half and add a big scoop of jam and cream filling to each before replacing the tops.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Alice Springs
