Pick & mix lamingtons
All you need is love… hearts to make these fruity little lamingtons into cute wedding cakes
Difficulty and servings
60 (each sponge makes 15)
Easily doubled
Preparation and cooking times
Prep 2 hrs
Cook 25 mins
Cook 25 minutes per trayFreeze uncut sponges
- Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking or roasting tin with baking parchment. Beat 250g butter, 280g flour, 250g sugar, ¼ tsp baking powder, 4 eggs, a pot of yogurt and 1 tsp vanilla together with an electric whisk until lump-free. Spoon into tin and bake for 25 mins until a skewer poked in comes out clean. Repeat three more times to make 4 sponges. Cool on wire racks. Sponges can be wrapped well in cling film and frozen for up to a month.
- Trim edges off each sponge, then cut each into 15 x roughly 5cm squares. Warm jam and marmalade until runny, sieving the marmalade of its bits. Tip the coconut onto a tray. Brush each square on the top and sides with either curd, jam or marmalade - then dip into coconut. Can be made the day before and stored in airtight containers. Top with love hearts and sit on squares of coloured paper before the wedding.
PER SERVING
401 kcalories, protein 5.0g, carbohydrate 47.0g, fat 23.0 g, saturated fat 15.0g, fibre 2.0g, sugar 33.0g, salt 0.51 g
Recipe from Good Food magazine, May 2011.
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http://www.bbcgoodfood.com/recipes/1276634/
http://www.bbcgoodfood.com/recipes/1276634/
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Ingredients
- 4 x 250g packs softened butter , plus extra for greasing
- 4 x 280g/10oz self-raising flour
- 4 x 250g/9oz caster sugar
- 1.0 tsp baking powder
- 16 large eggs
- 4 x 150ml pots natural yogurt
- 4.0 tsp vanilla extract
- jar each lemon curt, seedless raspberry jam and lime marmalade
- 4 x 140g desiccated coconut
- 131.0g bag of love hears and 60 x roughly 10cm squares of pretty paper
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Tier two of our three tier wedding cake, this gives a real citrus hit and the drenching of lemon syrup keeps it beautifully moist
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ratings
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Difficulty and servings
60 (each sponge makes 15)
Easily doubled
Preparation and cooking times
Prep 2 hrs
Cook 25 mins
Cook 25 minutes per trayFreeze uncut sponges
Ingredients
- 4 x 250g packs softened butter , plus extra for greasing
- 4 x 280g/10oz self-raising flour
- 4 x 250g/9oz caster sugar
- 1.0 tsp baking powder
- 16 large eggs
- 4 x 150ml pots natural yogurt
- 4.0 tsp vanilla extract
- jar each lemon curt, seedless raspberry jam and lime marmalade
- 4 x 140g desiccated coconut
- 131.0g bag of love hears and 60 x roughly 10cm squares of pretty paper
PER SERVING
401 kcalories, protein 5.0g, carbohydrate 47.0g, fat 23.0 g, saturated fat 15.0g, fibre 2.0g, sugar 33.0g, salt 0.51 g
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13 May 2011
highland hinnie rated and commented on this recipe
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25 May 2011
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03 June 2011
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