The Great Australian Bake Off

Put some pep in your step with these coffee-accented lamingtons.


  • Cherry filling

  • 250g frozen pitted cherries

  • 45g caster sugar

  • 5ml vanilla bean paste

  • 3 gelatin leaves (1.6g each)

  • 3 drops of red food colour gel 

  • Sponge

  • 3 eggs

  • 120g brown sugar

  • 110g coconut sugar

  • 180g white plain flour

  • 100g almond meal

  • 15g baking powder

  • 8ml vanilla bean paste

  • 7g unsalted butter

  • 60ml pure maple syrup

  • 280ml milk

  • Toppings

  • 500g dark chocolate 70% cacao

  • 165g unsalted butter

  • 150ml real maple syrup

  • 330ml long black coffee (espresso)

  • 200ml thickened cream, for whipping

  • 15g pure icing sugar

  • 100g organic coconut flakes

  • Presentation

  • Coffee beans, handful

  • Cherry blossom flowers, or similar


  • 1.

    For the cherry filling, slightly de-frost cherries in a microwave (1 min), pour out the excess water and mix in a blender until smooth. Put gelatin leaves in cold water to soak. Put sugar, vanilla paste and 2 spoons of the mixed cherries in a small sauce pan and bring to boil on low temp while stirring. Remove the gelatin leaves from the water and melt them down in the mix in the sauce pan. Let simmer for a minute while stirring. Put the whole saucepan in cold water to cool the cherry filling down. Stir the cherry mix with the rest of the blended cherries and add red colour. Put in the freezer to set. Takes max 30 min to set. Turn the oven on 200°C.

  • 2.

    For the sponge, beat egg and sugar until it’s fluffy. Sieve flour, almond meal and baking powder in the batter. Melt the butter and add the milk. Add vanilla paste and syrup into the batter and fold it carefully together. Add the melted butter with milk into the batter and carefully whisk it together by hand. Fold a 40x28cm tin out of baking paper and place on a baking tray. Bake in the middle of the oven for around 15 min. Place on cooling rack. Put in freezer to cool.

  • 3.

    For the mocha topping, brew coffee if needed. Melt the butter in a small saucepan, add coffee and syrup let simmer while stirring for 2 minutes. Add chocolate and let melt on low temperature while stirring. Set aside to cool in room temperature.

  • 4.

    For the sponge, use a 6x6cm heart shaped cookie cutter to cut out minimum 24 sponge hearts. Put the cherry filling in a piping bag and pipe it out on half of the sponges. Put the rest of the sponges on top and put them in the freezer again. Put the coconut flakes in a bowl and crush them a little bit.

  • 5.

    To assemble, take the filled sponges out of the freezer and dip them into the chocolate sauce with the help of a fork and spoon. Place them on cooling rack so excess chocolate can drip off. Carefully push with your fingers the crushed coconut flakes on one side of the lamingtons. Put back in freezer. Add the icing sugar to the cream and whip until firm. Place the cream in a piping bag. Take out the lamingtons from the freezer and pipe little flowers on top. Use the rest of the cherry filling and put a little amount in the middle of the cream flowers. Take a toothpick, dip it in the leftover chocolate sauce and draw lines on the cream flower. Put in fridge to cool in there is time, otherwise plate the Lamingtons.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 307kj
  • Fat Total 17g
  • Saturated Fat 10g
  • Protein 7g
  • Carbohydrate 42g
  • Sugar 22g
  • Sodium 101mg

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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