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LAMINGTONS WITH ROSA

Lamington Queen, Rosa from Harvest in Newrybar, graced the clubhouse with her ever-so-delectable recipe of our Australian favourite. Oh boy, did the room ring with “mmm’s” and lamington-muffled words of praise.

THE SPONGE

Ingredients:

  • 8 eggs
  • 250g plain flour
  • 30g unsalted butter

Preheat the oven to 190°C.

Combine eggs and sugar and whisk until mix has tripled in volume.

Sift over plain flour in batches, and using a spatula fold gently to combine additions. Just before adding the last of the flour, fold through the melted butter.

Transfer the mix in a square cake tin and bake for 2o minutes or until a skewer withdraws clean.

Cool completely.

THE ICING

Ingredients:

  • 170g chocolate
  • 40g unsalted butter
  • 180mL milk
  • 220g icing sugar
  • 40g cocoa powder

Make the chocolate icing by melting together the chocolate, butter and milk in a heat proof bowl set over a pot of simmering water.

When melted pour the mix over the sugar and cocoa power.

FINAL STEPS

Cut the cake into squares and using a fork, dip one piece of cake in the icing.

Shake off the excess, roll in a dish of desiccated coconut and place on a wire rack.

 

       Enjoy your delicious lamingtons! 

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