The honey and ginger in Liesel's lamingtons result in a slightly savoury version of this dessert.
For the sponge, preheat oven to 180°C and grease a lamington tray and line with baking paper. Beat egg whites adding sugar gradually until stiff peaks form. Add yolks one at a time, beating well after each addition. Add golden syrup and beat until combined. Sift dry ingredients together three times, then fold into egg mixture carefully. Pour into prepared pan, smooth until flat, tap on bench to remove large air bubbles and bake for approximately 15-20 minutes. Cool for ten minutes in tray, then turn out onto rack to cool completely. Dip in icing, roll in toasted coconut and fill with honey and cream. Adorn with honeycomb shard if desired.
For the icing, sift icing sugar into a deep bowl, add the butter. Add water until a thick paste is formed, then place over a hot water bath to keep liquid. Add honey to taste.
For coconut: Lightly toast coconut in a shallow frypan over low heat until fragrant and golden.
For the honeycomb, grease and line a large shallow baking tray with butter and greaseproof paper. Combine sugar and syrup in a large saucepan over medium heat until sugar is dissolved and mixture becomes amber coloured. Quickly add soda, give three quick stirs with a wooden spoon and immediately pour into prepared pan to set. Once set, break into shards and adorn the lamingtons.
To assemble, with a sharp serrated knife slice the ginger sponge into squares or rectangles, dip in warm icing and roll in toasted coconut. Split each lamington horizontally, fill with freshly whipped cream and a drizzle of honey. Top with honeycomb for decoration.
This recipe has not been edited or tested by the Bake Off Food Department.
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