Enjoy this Nutella twist on a classic Aussie recipe. With a little hazelnut spiked sponge, Nutella ganache and roasted hazelnuts, this is sure to make your lamingtons a hit at teatime!
Preheat oven to 160C.
Grease and line two 20cm x 30cm lamington pans with baking paper, leaving 3cm overhanging.
Beat butter and sugar in an electric mixer until thick and pale. Add eggs, 1 at a time, beating well after each addition. Reduce speed to low, gradually add flour, hazelnut meal and buttermilk, alternating until combined. Divide between pans. Bake for 35 minutes or until golden and a skewer inserted comes out clean.
Cool in pans on a wire rack. Remove cake from pans.
Spread jam over one sponge layer and sandwich with the remaining sponge.
Melt the chocolate and milk together in a double boiler then combine with the nutella. Place the coconut and hazlenuts in a bowl.
Cut sponge into squares then spread with nutella coating then toss in the coconut mixture.
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.
Note: If the nutella coating gets too stiff, just warm it gently over the double boiler.
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