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Colin's orange cream lamingtons
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Elevate the Aussie classic with a zesty, boozy orange twist!
Ingredients:
  • 50g (1/3 cup) cornflour
  • 75g (1/2 cup) plain flour
  • 50g (1/3 cup) self-raising flour
  • 6 eggs
  • 150g caster sugar
  • 30g butter, melted
  • 8.80 gm vanilla extract
  • 250ml (1 cup) strained fresh orange juice
  • 250ml (1 cup) double cream, lightly whipped
  • 250g orange marmalade
  • 60ml (1/4 cup) Cointreau liqueur
  • 170g (2 cups) desiccated coconut chocolate icing
  • 500g icing sugar mixture
  • 50g (1/2 cup) cocoa powder
  • 220ml milk
  • 15g butter, melted
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease and line an 8cm-deep, 23cm square cake pan with baking paper.
  • Combine sifted flours in a bowl. Use electric beaters to beat eggs in a separate bowl for 10 minutes until thick and tripled in volume. Slowly add sugar, beating until dissolved. Gently fold in flour mixture, butter, and vanilla. Transfer mixture to pan and bake for 30 minutes or until a skewer comes out clean. Cool in pan for 5 minutes, then transfer to wire rack to cool. Trim edges, and cut into 16 squares.
  • In a saucepan over medium heat, gently simmer the orange juice until it thickens and becomes syrupy (about 5-7 minutes). Strain the liquid through a fine sieve into a bowl, let it cool, then fold in the cream.
  • Mix the marmalade and Cointreau in a bowl, then chill in the fridge for 20 minutes to set.
  • Sift icing sugar and cocoa into a saucepan. Add milk and butter. Cook over medium-low heat, stirring constantly for 2 minutes until smooth and runny. Transfer to a heatproof bowl.
  • In a shallow bowl, place the coconut. Cut a cake square in half horizontally with a sharp knife. Spread the base with the marmalade mixture. Make a small indent in the top half without cutting all the way through. Fill the indent with a spoonful of cream mixture. Sandwich the cakes together. Repeat with the remaining squares. Dip a cake square in the chocolate icing, turning to coat with 2 forks. Allow excess icing to drain off. Roll in coconut to coat. Place on a wire rack to set. Repeat with the remaining cake squares, chocolate icing, and coconut.

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