Pick & mix lamingtons

Pick & mix lamingtons

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

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


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: per serving

  • kcal401
  • fat23g
  • saturates15g
  • carbs47g
  • sugars33g
  • fibre2g
  • protein5g
  • salt0.51g


  • 4 x 250g packs softened butter, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 4 x 280g/10oz self-raising flour
  • 4 x 250g/9oz caster sugar
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 16 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 4 x 150ml pots natural yogurt
  • 4 tsp vanilla extract
  • 1 jar of lemon curd
  • 1 jar of seedless raspberry jam
  • 1 jar of lime marmalade
  • 4 x 140g desiccated coconut
  • 131g bag of love hears and 60 x roughly 10cm squares of pretty paper


  1. Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking or roasting tin with baking parchment.

  2. 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.

  3. Trim edges off each sponge, then cut each into 15 x roughly 5cm squares. Warm the lemon curd, jam and marmalade in seperate pans 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
28th Jan, 2016
Made as a traybake for my family, and went down very well. Lovely, moist cake, and an easy all-in-one recipe
3rd Jun, 2011
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.
25th May, 2011
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!
13th May, 2011
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?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?