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Jaffa lamingtons
Jaffa lamingtons
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Prep Time:
15 minutes
Cook Time:
49 minutes
Total Time:
64 minutes
"Indulge in a citrusy twist on classic Lamingtons for a tantalizing chocolate-orange treat."
Ingredients:
  • 600.00 gm pure icing sugar, sifted
  • 85.00 gm desiccated coconut
  • 65.00 gm cocoa powder, sifted
  • 6 extra large eggs
  • 20g butter, softened
  • 165.00 gm marmalade
  • 161.25 gm caster sugar
  • 3/4 - 187.50 gm boiling water
  • 300ml whipping cream
  • Zest of 1 orange, finely grated
  • 75.00 gm self-raising flour, sifted
  • 125.00 ml plain flour, sifted
  • 65.00 gm cornflour (wheaten)
  • 20g butter, melted
  • 40.00 gm boiling water
  • 65.00 gm shredded coconut
Instructions:
  • Preheat your oven to 200C (180C fan forced). Grease a 30cm x 20cm lamington pan and line it with baking paper, leaving a 5cm overhang. In a medium bowl, use an electric mixer on high speed to beat the eggs, sugar, and orange zest for 8-10 minutes until pale and fluffy.
  • Sift flours into a bowl, then add to egg mixture and fold until combined. Slowly pour in melted butter and boiling water while folding. Transfer batter to pan and bake for 25-30 minutes until golden and firm. Let cool in pan for 10 minutes, then transfer to a rack. Cool completely and store airtight overnight. Trim edges, cut into 5cm square cubes. (Makes 24 cubes)
  • In a medium-sized bowl suitable for cake cube dipping, combine icing sugar and cocoa. Stir boiling water and butter until butter melts. Gradually add liquid to the sugar-cocoa mixture, stirring to make a thick, coat-your-finger consistency paste. Combine both types of coconut on a tray. Dip cake cubes in icing using 2 forks, shake off excess, and place on a wire rack over a baking tray for 2-3 minutes until dripping stops. Coat with coconut and place on a baking paper-lined tray until dry.
  • Beat the cream until it forms fluffy peaks. Transfer it into a piping bag with a plain 1cm nozzle. Carefully slice the cakes halfway, fill each with a teaspoon of marmalade, then pipe in the whipped cream. Arrange them beautifully on a serving platter and repeat the process with the rest of the lamingtons, marmalade, and cream.

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