Antonio's signature lamingtons offer a nutty alternative to the traditional coconut coating.
For the chocolate sponge, preheat the oven to 175°C. In a bowl whisk the flour and cocoa. With a whisk attachment beat the eggs and sugar in a bowl of a stand mixer until light and foamy. Sift the flour and cocoa mixture into egg and sugar mixture and fold until well combined. Slowly fold in the melted butter. Divide into two 11” lined square baking tins. Bake for 18-20 minutes; or until springy to the touch.
For the cherry jam, place the cherries in a saucepan with the syrup and water and boil on medium to low heat for 5 minutes. Take off the heat and place in a food processor. Puree until smooth.
For the chocolate glaze, mix together the confectioner’s sugar, cocoa, water, milk and melted butter in a bowl.
For the coating, lightly toast pistachios in a medium fry pan until aromatic. Roughly chop pistachios in a food processor until you get an even crumb. Set aside in a large bowl for later use.
To assemble, cut sponges into 24 even Slices. Top 12 of the Slices with the cherry jam. Sandwich the 24 slices to make 12 lamingtons. Dip each lamington into the chocolate glaze using two forks and then roll them in the chopped pistachios until evenly coated. Place on serving platter and garnish with purple edible flowers.
This recipe has not been edited or tested by the Bake Off Food Department.
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