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Giant milk choc lamington recipe
Giant milk choc lamington recipe
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Prep Time:
45 minutes
Cook Time:
50 minutes
Total Time:
95 minutes
Indulge in a delicious twist on a classic with Matt Preston's oversized lamington featuring juicy nectarines, velvety cream, and fluffy cake.
Ingredients:
  • 190g unsalted butter, chopped, at room temperature
  • 8.80 gm vanilla extract
  • 3 eggs, at room temperature
  • 350g (2 1/3 cups) self-raising flour, sifted
  • 250ml (1 cup) milk
  • 195g (3 cups) shredded coconut
  • 375ml (1 1/2 cups) thickened cream, whipped
  • 200ml ctn double cream
  • 2 yellow nectarines, cut into thin wedges
  • 300g milk chocolate
  • 160ml (2/3 cup) thickened cream
  • 41.20 gm milk
  • 33.60 gm coconut oil
  • 4 small (about 400g) yellow nectarines, coarsely chopped
  • 42.00 gm fresh lemon juice
  • 225g (1 cup) white sugar
Instructions:
  • Preheat your oven to 170C/150C fan forced, then prepare a 20cm square cake pan by greasing it and lining it with baking paper.
  • In a bowl, use electric beaters to beat butter, sugar, and vanilla until pale and creamy. Add eggs one at a time, beating after each addition until combined. Mix in flour and milk until well combined. Pour mixture into the pan and bake for 50 minutes or until a skewer comes out clean. Let it cool in the pan for 10 minutes before transferring to a rack to cool completely.
  • For the nectarine jam, combine nectarines and lemon juice in a microwave-safe bowl, then heat sugar separately for 3 minutes until hot. Stir hot sugar into nectarine mixture. Microwave the mixture in 5-minute intervals for 20 minutes until jam sets. Allow to sit for 3 minutes to settle before using.
  • Prepare the chocolate coating by combining chocolate, cream, milk, and coconut oil in a microwave-safe bowl. Microwave in one-minute intervals, stirring each time, for 3-5 minutes until the mixture is smooth. Allow it to rest for 5 minutes to slightly cool and thicken.
  • - Place a wire rack over a baking tray. - Slice the cake in half horizontally and place the cut sides down on the wire rack. - Pour the chocolate coating over the top and sides, letting excess drip off. - Sprinkle shredded coconut over the cake to coat it. - Allow the cakes to stand for 5 minutes, then refrigerate for 30 minutes until set.
  • Whisk both creams with a balloon whisk in a bowl until firm peaks form. Transfer the whipped cream into a piping bag fitted with a fluted nozzle. Place one cake on a serving plate, cut side up, spread with cooled jam, pipe cream on top, and garnish with nectarine slices. Place the second cake on top and enjoy!

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