Cubes of soft almond sponge, dipped in a sweet chocolate ganache and coated in toasted desiccated coconut.
If you’ve never heard of a lamington before, it is basically a square shaped piece of shaped of sponge, coated in icing or chocolate, then rolled in desiccated coconut. I initially just planned on making one flavour of lamington inspired by Raffaelo chocolates – almond sponge, coated in white chocolate and coconut. But I ran out of white chocolate after making 12 lamingtons, so I used a dark chocolate ganache which made another 12 lamingtons, but after that I still had sponge left! The next day I made some passionfruit lamingtons as well.
So I ended up with three different lamingtons flavours:
- Raffaelo – white chocolate, almond and coconut
- Dark chocolate, almond and coconut
- Passionfruit and coconut
I’d never actually eaten lamingtons before, but I really liked them, and they look really impressive too! I took a box into work and they went down really well, even though no one knew what they were! An excellent addition to a party, so I will be bringing them along to Fiesta Friday!
So if your feeling a bit adventurous, then give lamingtons a go!
If you don’t like coconut, you could use some coarsely ground hazelnut praline, or flaked almonds.
You can also fill the lamingtons with jam for extra flavour!
- 250g butter
- 250g caster sugar
- 3 eggs
- 150g ground Almonds
- 100g self raising flour
- 200g white or dark chocolate
- 100ml double cream
Passion Fruit icing:
- juice of 3 passion fruits
- 2tbsp lemon juice
- 200g icing sugar
- 200g desiccated coconut
Preheat the oven to 180C, grease and line a rectangular baking dish.
Cream together the butter and sugar until light and fluffy, then crack in the eggs, one at a time, with the ground almonds, mix until fully incorporated. Fold in the self raising flour.
Pour the batter into the prepared dish and smooth out, bake in the preheated oven for 30 minutes, until golden brown and cooked through.
Leave to cool completely on a wire rack, then cut into evenly sized cubes.
Heat the cream in a small pan until almost boiling, then remove from the heat and stir in the chocolate until completely melted.
The Passion Fruit Icing:
Strain the juice from the passion fruits, and combine with the lemon juice and icing sugar (adjust the liquid or sugar, until the icing is runny but still coats the back of a spoon).
Toast the coconut in a frying pan until just turning a golden brown colour.
Use two forks to dip the cubes of sponge into the ganache and coat completely.
Transfer the coated cube to the pan with the desiccated coconut, and press the coconut onto the outside of the cube by rolling it around. Once completely covered, transfer to a platter.
Repeat until all the ganache is used up, serve and enjoy!