The Great Australian Bake Off

Olivia's Redskin-flavoured lamingtons will take you right back to childhood.


  • Cake

  • 125g unsalted butter

  • 150g caster sugar

  • 275g plain flour

  • 1 teaspoon vanilla extract

  • 2 eggs

  • 125ml milk

  • 4 teaspoons baking powder

  • Pinch of table salt

  • Redskin ganache

  • 8 Redskins sticks

  • 120g white chocolate

  • 70ml thickened cream

  • Swiss Meringue Buttercream

  • 90g egg whites

  • 150g caster sugar

  • 120g icing sugar mixture, sifted

  • 125g lard

  • 190g unsalted butter

  • 1 teaspoon vanilla extract

  • Icing

  • 1 packet raspberry jelly crystals

  • Desiccated coconut, to cover

  • Fresh pink rose petals to decorate


  • 1.

    Redskin ganache, melt the redskins, white chocolate and cream in a heavy bottomed small saucepan over a very low heat. Stir to combine and take off the heat as soon as the redskins and chocolate are melted.

  • 2.

    For the cake, grease and line a square cake tin (I used my grandmother’s old square tin which is 27x27cm but you can use any size you like, it just depends on how big or small you want your lamingtons to be). Using an electric mixer cream the butter, sugar and vanilla extract until pale in colour and light and fluffy. Take your time with this part, the lighter this mix the lighter your cake will be.

  • 3.

    Add the eggs one at a time and make sure you incorporate the first one into the mix well before you add the second. Sift the flour, baking powder and salt together and repeat twice. Add the flour alternating with the milk to the butter mixture and beat until it is all incorporated. Spread the mixture into your prepared tin making sure it is level otherwise your baked cake will be lopsided. Take 2 tablespoons of the redskin ganache and swirl it into the cake batter. Bake for about 25mins or until the cake bounced back when touched (or if you prefer insert a skewer and check that it comes out clean). Let the baked cake stand for 5 minutes in the tin and then turn out onto a cooling rack. Allow to cool before icing. Or refrigerate 5 or 10 minutes (this will also help the cake firm up slightly making it easy to cut and ice.

  • 4.

    For the swiss meringue buttercream, whisk the egg whites and sugar over a pan of simmering water until the mixture reaches 115°C. Pour mix into an electric mixer with a whisk attachment. Whisk until glossy and peaks are very firm. Add the icing sugar and mix on low until incorporated then on high until mixed well. Add the butter, shortening and vanilla until mixed in well. Take about half of the buttercream and add to the redskin mixture, add as much more buttercream as you like until you are happy with the flavour.

  • 5.

    For the icing, make the jelly according to the instructions on the pack but keep back about 100ml of the water (just to make a slightly stiffer jelly). I like to put the jelly mix into the fridge to let it start to set just slightly so that when you dip your lamingtons it does not soak too far into your cake.

  • 6.

    Assembly: Trim the top of your cake so that it is level and then cut it in half. Spread one half with the redskin buttercream mix and put it in the fridge for a few minutes to firm up. Once firm place the second half of the cake on top and cut into squares. I like to make little dainty lamingtons so I cut mine into about 3.5cm squares. Dip each square into the jelly mix and coat immediately in lots of coconut. Allow to set (in the fridge for a few minutes if you like) Place some of your leftover redskin buttercream into a piping bag. Pipe small dots of buttercream onto the top of each lamington and place one rose petal on top.


The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.

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