Janette's Signature lamingtons with a touch of orange will satisfy any sweet tooth.
For the raspberry jam, into a saucepan put raspberries, and orange liqueur with ½ cup of the water, slowly bring to a simmer. Add sugar and remaining water together with juices, bring to a boil and turn down heat to a gentle simmer, after 10 minutes add orange zest, continue simmering gently until jam thickens when tested on a cool saucer. Approximately 15-20mins. Take off the heat cool slightly store in clean glass jar.
For the chocolate sponge, beat butter and sugar until light and fluffy. Add eggs one at a time, mix well but gently incorporate, add vanilla. Sift flour and cocoa together. Alternate adding flour and milk to butter mixture. Grease and paper and flour 2 lamington tins 20-30cms bake at 180°C for 20-mins. Turn out onto wire rack, allow to cool. Slice cake through centre. Spread with raspberry jam, press firmly together. Cut into even rectangles.
For the icing and decoration – In a saucepan combine all ingredients except coconut oil, stir and mix together, set on a low heat stirring continuously bringing mixture to the boil. Take pot off the heat, then add coconut oil, stir in thoroughly, allow mixture to cool. Approximately 15 mins. Set up 1 deep bowl with icing, 1 wide shallow bowl with coconut and wire rack. Dip each rectangle firstly into icing mixture covering surface completely, put straight into coconut covering all sides, place on wire rack to set approximately 20mins. When set slit top and pipe whipped cream across top. Add a small dob of jam.
Nutritional analysis per serving (30 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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This recipe has not been edited or tested by the Bake Off Food Department.
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