These lively lamingtons will tickle your tastebuds with their zesty lime flavour.
For the lamingtons, preheat oven to 180°C (bake). Grease and flour 30cm x 20cm lamington pan and line the base with baking paper. Beat the eggs with hand mixer until very pale. Then gradually add sugar and beat for roughly 6 to 8 minutes or until very thick mixture. Sift cornflour and flour into a bowl couple of times over and set aside. Mix the butter and boiling water in a heatproof bowl. Pour the egg mixture to a large bowl and sift the flour mixture over it. Fold in the flour mixture with a large metal spoon. Then fold in the butter mixture and vanilla. Pour mixture into prepared tin and bake for roughly 25 minutes. When baked turn onto cooling rack. When cooled cut into 12 pieces
For the lime icing, sift the icing sugar into a large bowl and add mix in the butter and water. Add the lime juice and zest slowly to it while mixing. Pour desiccated coconut into a shallow bowl. Dip cakes one by one into the icing and let excess run off, then roll in coconut.
Nutritional analysis per serving (20 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.
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