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Brown butter lamingtons

Two brown butter lamingtons with another cut in half

Brown butter lamingtons

Name: Brown butter lamingtons
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Makes 20-25
Ingredients: 270g unsalted butter; 270g plain flour; 12g baking powder; 200g eggs (about 4); 170g caster sugar; 40g honey; 5g vanilla bean paste; 80ml whole milk; 40g unsalted butter melted; 120ml whole milk; 40g cocoa powder; 200g icing sugar; 200g desiccated coconut

Abi Pastry

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Makes 20-25

Easy

Prep: 10 mins

Cook: 35 mins

plus cooling

A star rating of 4 out of 5.1 ratingRate

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Brown the butter before making these little cakes to create deep, nutty flavour that complements the chocolate and coconut

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

270g unsalted butter
270g plain flour
12g baking powder
200g eggs

(about 4)
170g caster sugar
40g honey
5g vanilla bean paste
80ml whole milk

For the coating

40g unsalted butter

melted
120ml whole milk
40g cocoa powder
200g icing sugar
200g desiccated coconut

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Nutrition: (25)

kcal271
fat17g
saturates11g
carbs26g
sugars17g
fibre2g
protein3g
salt0.23g

Method

step 1

Melt the butter in a heavy-bottomed saucepan over a medium heat (use a light-coloured saucepan, if possible, so you can easily see when the butter has browned). The butter will start to foam, but continue cooking, stirring often, until you see golden-brown specks form at the base of the pan, about 5-7 mins. Watch closely, as the butter can burn easily. As soon as the butter is golden brown and smells nutty, remove from the heat and pour into a heatproof container or bowl. Leave to cool to room temperature.
step 2

Heat the oven to 180C/160C fan/gas 4. Whisk the flour, baking powder and a pinch of salt together, then set aside. Combine the eggs, sugar, honey and vanilla in a large bowl, then gently fold in the dry ingredients, adding about half the dry mixture at a time. Finally, fold in the milk and the cooled brown butter.
step 3

Line a 20 x 20cm square baking tin with baking parchment, then tip in the sponge batter, level the surface using a spatula or the back of a spoon and bake for 30-35 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for a few minutes, then remove to a wire rack to cool completely. Once fully cooled, cut the cake into roughly 3.5cm cubes using a sharp bread knife (you should get around 25 total).
step 4

For the coating, combine the melted butter and milk in a shallow bowl, then sift in the cocoa powder, icing sugar and a pinch of salt, then mix until smooth. Tip the coconut into a second shallow bowl or dish. Dip the cake cubes into the chocolate coating using two forks, making sure to coat all sides evenly, then immediately toss in the coconut, ensuring all sides are fully coated. Transfer the coated cake cubes to a wire rack set over a tray, then transfer to the fridge to set for 10 mins before serving. Will keep in an airtight container for up to five days.

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