Wednesday 7 January 2015


Makes 15

Christmas and new year's eve is over, so I'm thinking ahead to Australia Day now. I whipped up these lamingtons today and am going to dedicate this month to cooking, Thermomix style, some more traditional Australian favourites on the lighter side. I'm thinking pavlova, anzac biscuits, a meat pie and a juicy lamb crusted leg roast with homemade mint sauce (and maybe even a requested lemon meringue pie)!

What's in them?

4 eggs
110g white sugar
1tsp vanilla bean paste
25g unsalted butter, at room temperature and cut into cubes
55g self-raising flour
50g cornflour

40g cocoa
275g white sugar
140g skim milk
130g dessicated coconut

How do I make them?

1. Preheat oven to 170°C fan forced or 190°C electric. Spray a 16x26cm lamington baking tin with cooking spray and line with baking paper.

2. Place sugar into mixing bowl and mill 20sec / speed 10.

3. Insert butterfly.  Add eggs and beat 7min / 50°C / speed 3.

4. Add cubed butter and vanilla bean paste and combine 5sec / speed 4.

5. Remove butterfly. Scrape down sides of mixing bowl with spatula, add flours and mix 10sec / speed 3.

6. Pour sponge mixture into prepared tin and bake in oven for 25-30 minutes or until sponge is golden and springs back to the touch.  Allow to cool in pan for 5 minutes before transferring to a wire rack to cool completely.

7. To make icing, place sugar and cocoa in mixing bowl and mill 20sec / speed 10.  Add milk and mix 20sec / speed 4. Pour into a medium sized mixing bowl.

8. Trim edges off sponge and cut into 15 squares. Place coconut in a second medium sized mixing bowl.

9. Using tongs, dip each piece of sponge into icing mixture. Let any excess drip off then place iced sponge into bowl with coconut and turn to coat all sides. Set aside on a rack over a tray until icing has set. Repeat with remaining sponge pieces.

5 ProPoints per serve.

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