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Rocky road lamingtons recipe
Rocky road lamingtons recipe
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Prep Time:
60 minutes
Cook Time:
40 minutes
Total Time:
100 minutes
Create a heavenly Aussie treat by merging rocky road and lamingtons for an irresistible afternoon delight!
Ingredients:
  • 4 eggs
  • 141.90 gm caster sugar
  • 8.80 gm vanilla extract
  • 75.00 gm self-raising flour
  • 82.50 ml plain flour
  • 32.50 gm cocoa powder
  • 127.50 gm desiccated coconut
  • 200g packet granulated nuts, finely chopped
  • 520g packet marshmallows
  • 41.20 gm milk
  • 82.50 ml red glace cherries, halved
  • 750.00 gm icing sugar mixture
  • 97.50 gm cocoa powder
  • 257.50 gm milk
  • 20g butter
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease a 22cm square cake pan that is 6cm deep, and line the base and sides with baking paper to prevent sticking.
  • In a mixing bowl, whip eggs, sugar, and vanilla using an electric mixer for 10 to 12 minutes until thick and creamy. In a separate bowl, combine and sift flours and cocoa together, then gently fold the mixture into the eggs. Pour the batter into a prepared pan and bake for 25 to 30 minutes until the top springs back. Cool completely on a wire rack lined with baking paper before serving.
  • Line the cake pan with baking paper and cut the cake in half crossways. Place the bottom half of the cake into the pan.
  • Prepare Marshmallow Filling: Combine marshmallows and milk in a saucepan over medium heat. Stir continuously for 5 minutes until smooth. Remove from heat and let it rest for 2 minutes. Add in cherries. Pour mixture over cake ensuring it stays within the edges. Let it sit for 15 minutes until slightly firm. Place the remaining cake half on top. Allow it to set at room temperature for a minimum of 4 hours.
  • Remove the cake from the pan, trim off and discard the edges, then cut it into 16 squares.
  • In a large heatproof bowl, sift icing sugar and cocoa. Add milk and butter, then place the bowl over a saucepan of simmering water. Whisk constantly for 5 minutes or until smooth. Remove from heat.
  • Prepare a wire rack lined with baking paper. Mix coconut and nuts in a medium bowl. Dip one cake square into the icing, gently tossing with two forks to coat. Lift from the icing, letting excess drain off. Coat with coconut mixture and place on the prepared rack. Repeat with the remaining cakes, icing, and coconut. Let stand for 1 hour to set, then serve.

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