Keep things simple but scrumptious with Noel's Signature lamingtons.
For the cake base, preheat oven to 165°C. Grease a 12- whole friand tin and line each base with rounds of baking paper. Place all ingredients in a bowl and beat on medium speed for 3 minutes. Place 45 grams of mixture in each of 12 friand holes. Bake until cooked and allow to cool.
For the chocolate icing, melt butter in water and add vanilla. Mix wet ingredients into sifted dry ingredients and stand over hot water to keep mixture runny.
To ice the lamingtons, cover each friand shape with icing, and then roll in desiccated coconut.
To make the citrus curd, beat eggs and mix with all other ingredients. Place in a double boiler and heat until thickened. Split the lamington friands in half horizontally and spread with curd and whipped cream. Cut small oval shapes out of top of lamington and fill with whipped cream. Sit cut out piece on top.
Nutritional analysis per serving (24 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.
The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.
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