Pick & mix lamingtons

Pick & mix lamingtons

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 2 hrs Cook: 25 mins Cook 25 minutes per tray

Skill level

Easy

Servings

60 (each sponge makes 15)

All you need is love… hearts to make these fruity little lamingtons into cute wedding cakes

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
401
protein
5g
carbs
47g
fat
23g
saturates
15g
fibre
2g
sugar
33g
salt
0.51g

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 tsp baking powder
  • 16 large eggs
  • 4 x 150ml pots natural yogurt
  • 4 tsp vanilla extract
  • jar each lemon curt, seedless raspberry jam and lime marmalade
  • 4 x 140g desiccated coconut
  • 131g bag of love hears and 60 x roughly 10cm squares of pretty paper

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, May 2011

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
sayhitokate's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I thought these were gorgeous - I might have been a bit heavier with about 1/2 a tsp of baking powder, but I used gluten free flour and they still turned out well. I just added a splash of extra yoghurt as gluten free can be very dry. Will be making some for my wedding in three weeks.

mrslarge's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I've just made this - I only made one sponge, to use as a family cake - and it was gorgeous. I used a pot of strawberry yoghurt, as it was all I had. Highland Hinnie, I think you're right, it needs 1 tsp of baking powder per sponge. Try it again. It's worth it!

alysounrollo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I struggled with these. I think maybe there isn't enough baking powder to flour ratio. They didn't rise and didn't seem to cook through despite leaving them longer than the 25 minutes. Is it maybe 1 teaspoon baking powder per cake?

Questions

Tips