The brown butter gives these tasty lamingtons a rich, nutty flavour.
For the hot sponge with beurre noissette, combine sugar and eggs and beat until white. Heat butter in heavy based saucepan and cook until a golden nutty colour. Add milk to the golden butter and bring to the boil. Add flour to the beaten eggs, then add the milk and butter mix folding in gently. Finally fold in the baking powder until well combined. Spoon into 12 lightly oiled large cupcake tins. Bake at 200°C conventional or 170°C fan 25 minutes. Leave to cool for around 10 minutes before turning out and firming up in the freezer. Once quite firm, sing a bread knife, cut in halves ready for the marmalade filling..
For the orange marmalade, heat the marmalade in a saucepan. Put 2 teaspoons of marmalade in each cup cake, smooth with palette knife and sandwich the halves back together.
For the chocolate & orange jelly icing, combine the butter, icing sugar, cocoa and the boiling water until smooth and chocolaty. Mix through the gelatine which has been dissolved in a little boiling water, and combine through some orange essence to taste. Keep warm. Orange liqueur could also be used…
For the toasted coconut, cook in batches in a dry heavy based frying pan. This can be done well in advance.
For the Orange Blossom Cream, whisk cream until it forms stiff peaks and add orange blossom water to taste.
To assemble, remove the cakes from the freezer. Dip each cake into the hot Chocolate & Orange Jelly Icing and then roll in the Toasted Coconut. Return to the fridge to set. To serve, pipe on Orange Blossom Cream and finish with a flourish of caramelised marmalade orange peel.
This recipe has not been edited or tested by the Bake Off Food Department.
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