PB & J lamingtons
12
servings30
minutes1 Hour
Peanut butter and jam. What a combo!
We’ve taken the classic lamington and added a nostalgic addition. The sponge is ridiculously soft and airy and the filing is just sweet enough and the dark chocolate icing gives it a sexy sophisticated edge.
Serve it for dessert or as a coffee or tea time treat.
Ingredients
230 g all-purpose flour
220 g caster sugar
100 g unsalted butter, room temperature
70 g canola oil
3 large eggs
150 g milk
2 tsps baking powder
2 tsps vanilla extract
¼ teaspoon salt
400g raspberry jam
300g peanut butter, softened in the microwave
- Chocolate Icing
170 g dark chocolate chopped
200 g milk
40 g unsalted butter
200 g icing sugar
20 g cocoa powder
4-5 tablespoons hot water
200 g desiccated coconut
Directions
- Preheat the oven to 170°C and line a square tin with baking paper.
- Sift flour, baking powder and salt into a bowl, set aside.
- In a measuring jug combine milk and vanilla extract.
- In a bowl of a stand mixer cream the butter, oil and sugar on a medium speed until pale in colour.
- Turn the mixer to medium-low speed and add eggs one at a time.
- Add your dry and wet ingredients, alternating between one another, start and finish with the dry ingredients.
- Pour the batter in the prepared tin and bake for 25-30 minutes
Once it's done, let the cake cool for 10-15 minutes on a wire rack before removing it from the pan to cool completely. - Make the chocolate icing by melting together the chocolate, butter
milk in a bowl over a pot of simmering water. - Remove the bowl then whisk in the sifted icing sugar and cocoa powder.
- In the very end add boiling hot water. Set aside
- Once the cake is cooled, cut the cake in half horizontally and fill the cake with raspberry jam and the peanut butter then cut it into squares. Then place in the freezer for about 10 minutes
- Pour the coconut onto a large deep plate.
- Dip a piece of sponge into the chocolate icing mixture, making sure that all sides are coated, and allow any excess icing to drain off. Then roll the chocolate-coated sponge in coconut and place the lamington on a wire rack to dry.
- Repeat with the remaining sponge pieces. Let the lamingtons sit on a wire rack for about an hour.
- Place on a serving platter or cake stand.
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