Looking for something sweet yet sophisticated? How about this glamorous take on the Lamington! They look amazing and we bet they taste pretty special too…
Whaaaaat? Just when you thought a lamington couldn’t get any more fabulous… These glamour cakes are the best dressed at any VIP event. The gold adds a luxurious touch and the Malibu syrup takes it to the next level. Roll out the red carpet – head back and smile for the camera.
- Raspberry sorbet
- Malibu syrup
- White chocolate lamington sponge
- Dark chocolate covering
- 65 g (2¼ oz) caster (superfine) sugar
- 250 ml (8½ fl oz/1 cup) raspberry purée
- 1 teaspoon liquid glucose
- squeeze of lemon juice
Place 40 ml (1¼ fl oz) water and the sugar in a small saucepan over medium heat and bring to the boil. Stir to dissolve the sugar then remove from the heat. Stir in the remaining ingredients and leave to cool in the refrigerator. Churn in an ice cream maker according to the manufacturer’s instructions then store in the freezer until required.
- 90 g (3 oz) caster (superfine) sugar
- 200 ml (7 fl oz) Malibu
Place 200 ml (7 fl oz) water and the sugar in a small saucepan over medium heat and bring to the boil. Stir to dissolve the sugar then remove the pan from the heat. Stir in the Malibu. Set aside.
White Chocolate Lamington Sponge
- 6 egg whites
- 70 g (2½ oz) caster (superfine) sugar
- 6 egg yolks
- 35 g (1¼ oz) icing (confectioners’) sugar
- 1 vanilla bean, seeds scraped
- 95 g (3¼ oz) butter, at room temperature
- 200 g (7 oz) white chocolate, melted
- 200 g (7 oz/1⅓ cups) plain (all-purpose) flour, sifted
- 1 teaspoon salt
- 70 g (2½ oz) desiccated coconut
Preheat the oven to 180°C (350°F). Grease a 20 x 20 x 6 cm (8 x 8 x 2½ in) square non-stick cake tin. Line the base and sides with baking paper cut to size.
Whisk the egg whites in a freestanding electric mixer on medium–high speed and gradually add the caster sugar to form a glossy meringue. Transfer the meringue to a larger bowl.
Wash the bowl and use the electric mixer fitted with the paddle attachment. Beat the egg yolks, icing sugar and vanilla seeds on medium–high speed for 10 minutes. The mixture will become pale and frothy. At this point, with the mixer running, add the butter and mix in well before adding the melted white chocolate. Remove the bowl from the mixer and fold in half the meringue mixture. Then gently fold in the sifted flour, salt and coconut.
Transfer the mixture to the larger bowl with the remaining egg white and fold it in gently.
Pour the mixture into the prepared tin and bake for 25 minutes or until golden brown. Remove from the oven and leave to cool in the tin until cool enough to turn out. Leave to cool completely on a wire rack before trimming the top, bottom and sides of the sponge and cutting it into nine 5 cm (2 in) cubes.
Take an apple corer and cut an incision into the side of each sponge halfway through. Fill the cavity with raspberry jam from a piping (icing) bag and plug the hole with the cored sponge. Fill all nine sponge cubes and then dab each side of the sponges with some of the Malibu syrup using a pastry brush. Place the sponges, covered, in the refrigerator for 1 hour to harden slightly, before covering with chocolate.
Dark Chocolate Covering
- 600 g (1 lb 5 oz) dark chocolate, roughly chopped
- 200 ml (7 fl oz) thickened (whipping) cream
- 200 ml (7 fl oz) full-cream (whole) milk
Melt the chocolate in the microwave. Heat the cream and milk together in a saucepan over medium heat until it starts to boil then pour it over the chocolate. Stir to emulsify until you have a smooth, shiny cream.
- edible gold lustre as needed
- 400 g (14 oz) shredded coconut
- 100 g (3½ oz) white chocolate shavings (see pages 142–3)
- brushed with edible gold lustre, if desired
Mix the gold lustre with the coconut and chocolate and pour this mixture into a shallow tray.
Remove the sponges from the refrigerator and use two forks or skewers to dip the lamington sponges in the chocolate covering. Gently shake off any excess chocolate and place the dipped sponge in the tray of gold and coconut.
Roll the lamingtons entirely in the coconut and place them on a wire rack (over a tray) to set for 20 minutes before transferring them to a plate and serving with the raspberry sorbet.
Extract taken from Lamingtons and Lemon Tart by Darren Purchese (Hardie Grant £20.00 RRP) Photography by Patricia Niven