
Main INGREDIENTS
- Flour
Ingredients
Method
Ingredients
- 300g (2 cups) plain flour
- 2 tablespoons baking powder
- Pinch of salt
- 2 large eggs
- 100g softened butter and a little extra to grease the dish
- 150g (3/4 cup) caster sugar
- 1 teaspoon of vanilla extract
- 125ml (1/2 cup) full cream milk
- Baking parchment
Custard
- 150ml milk
- 100ml double cream
- 2 tablespoons custard powder
- 1 teaspoon vanilla extract
- 1 egg yolk
- 2 tablespoons caster sugar
- 300g (1 cup) smooth strawberry jam and
- 2 tablespoons water
- 150g (2 cups) desiccated coconut
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Method
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1Oven: 180°C/350°F/ gas mark 4, pre-heated Fan Oven: 160°C
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2To make the cake:
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3Grease the dish with a little butter and line with a strip of baking parchment
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4Sift together the flour, baking powder and salt. In a separate bowl add the butter and sugar. Beat together until pale and creamy.
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5Beat in the eggs one at a time then add the vanilla. Stir in the flour with a silicone spatula followed by the milk and finally the remaining flour. Pour into the lined dish and smooth out the mixture evenly.
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6Place into the oven and bake for 30-35 minutes. The cake is done when a skewer come away cleanly when inserted into the centre of the cake.
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7Turn the cake out onto a cooling rack.
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8To make the custard:
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9Heat the milk and cream in a small saucepan to boiling point.
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10In a jug mix together the custard powder, vanilla extract, egg yolk and sugar.
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11Stir in the hot milk and return the mixture to the pan.
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12Gently heat the custard stiring all the time until thickened.
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13To make the cakes:
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14Warm the strawberry jam and water together either in a saucepan over a low heat or in a bowl in the microwave.
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15Square off the edges of the cooled cake and cut in half lengthways.
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16Spread a thin layer of jam on the base of the layer.
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17Pour the thick custard on top and spread out evenly to the edges.
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18Replace the top section of cake, cover lightly with cling film and chill in the refrigerator for 2 hours to set.
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19Once set cut the cake into 12 squares using a bread knife.
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20Rewarm the jam if it has set. With the aid of a silicone pastry brush, dip and brush each cake win the jam on all the sides and dust well in the coconut. Repeat the process with the remaining cakes.
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21Place the lamingtons onto a platter and chill until required. The cakes will be at their best within 24 hours of making.