prep: 15mins
cook: 40mins
makes: 24

Ingredients

  • 6 extra large eggs
  • 3/4 cups caster sugar
  • zest of an orange
  • 1/2 cup self-raising flour
  • 1/2 cup plain flour
  • 1/2 cup corn flour (wheaten*)
  • 20g butter
  • 2 Tbsp boiling water
  • 4 cups pure icing sugar
  • 1/2 cips cocoa powder
  • 20g butter
  • 1 cup shredded coconut
  • 1 cup desiccated coconut
  • 1/2 cup marmalade
  • 300mL Bulla Thickened Cream
  • 3/4 - 1 cup boiling water

Jaffa Lamingtons

method

  1. Preheat oven to 200°C (180°C fan forced). Lightly grease a 30cm x 20 cm lamington pan and line the base and sides with baking paper allowing a 5 cm overhang. Beat the eggs, sugar and orange zest in a medium sized bowl with an electric mixer on high speed for 8-10 minutes or until pale and fluffy.
  2. Triple sift flours into a bowl. Sift combined sifted flours over egg mixture and fold through until combined. Gently pour the melted butter and boiling water down the side of bowl and fold through egg and flour mixture. Spoon batter into prepared pan and bake for 25- 30 minutes or until just golden and firm to the touch. Allow sponge to cool in pan for 10 minutes, turn onto a cooling rack covered with a clean tea towel. Allow to cool completely and ideally store overnight in an airtight container. The following day trim off the outside edges, leaving the top and bottom intact. Cut into 5cm squares. (Should be 24 cubes)
  3. Place the icing sugar and cocoa into a shallow medium sized bowl (suitable for dipping the cake cubes). Combine boiling water and butter stirring until butter is melted. Gradually adding enough liquid to the sugar and cocoa, stirring to form a smooth paste; should be thick enough to coat your finger tip when dipped in. Combine the two coconuts on a tray. Using 2 forks, dip 1 cube of cake in icing. Shake off excess. Place on a wire rack over a baking tray. For 2 – 3 minutes until they stop dripping. Coat the chocolate coated cakes in coconut and place on a baking paper lined tray until they are dry or icing has set.
  4. Whip cream until firm peaks form, spoon into a pipping bag with a plain (1cm nozzle). Using a serrated knife cut the cakes half way, hold open and spoon in a teaspoon of marmalade and pipe in cream. Place on a serving platter and repeat with remaining lamingtons, marmalade and cream.