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Peanut butter lamingtons recipe
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Prep Time:
60 minutes
Cook Time:
40 minutes
Total Time:
100 minutes
Elevate the lamington with peanut butter cream, milk chocolate icing, coconut, and peanuts for a decadent twist.
Ingredients:
  • 6 eggs
  • 141.90 gm caster sugar
  • 125.00 ml plain flour
  • 42.90 gm cornflour
  • 49.50 gm self-raising flour
  • 162.50 gm shredded coconut
  • 165.00 ml very finely chopped toasted salted peanuts
  • 165.00 gm strawberry jam
  • 257.50 gm milk
  • 15g butter
  • 600.00 gm pure icing sugar
  • 65.00 gm Dutch cocoa
  • 110g butter
  • 130.00 gm Smooth Peanut Butter
  • 187.50 gm pure icing sugar, sifted
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease a 20cm x 30cm lamington pan and line it with baking paper, ensuring the paper extends 5cm above the edges for easy removal later.
  • Beat eggs in an electric mixer for 8 minutes until thick and creamy. Gradually add sugar, beating until dissolved after each addition. Gently fold in triple-sifted flours until just combined (avoid over-mixing). Spread into a pan and bake for 35 minutes until golden and sponge springs back when pressed. Cool on a baking paper-lined wire rack.
  • For the Chocolate Icing, combine milk and butter in a heatproof bowl set over a saucepan of simmering water until butter melts. Sift in sugar and cocoa powder, then whisk until smooth. Remove from heat, keeping the bowl over the pan to keep the icing warm.
  • Trim the sides of the sponge using a large serrated knife and cut it into 16 rectangles. Combine coconut and chopped peanuts on a tray. Brush off excess crumbs from a piece of sponge. Insert a skewer into the crust side without piercing through. With the skewer held over the icing, spoon the icing over the sponge, rotating the skewer to coat evenly. Shake off excess. Gently slide the sponge off the skewer onto the tray of coconut mixture. Coat the top and sides of the sponge with the coconut mixture. Transfer to a tray lined with baking paper and let it set for 1 hour. Repeat with the remaining sponge, icing, and coconut mixture. If the icing thickens, add a little water. Enjoy!
  • In the meantime, whip up the Peanut Butter Cream. Cream together butter and peanut butter using an electric mixer until smooth. Gradually add icing sugar, incorporating 1/2 cup at a time, until fully combined and fluffy.
  • Halve the lamingtons with a serrated knife, then fill with a luscious blend of peanut butter cream and jam. Enjoy this delightful treat!

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