Lamingtons are a traditional Australian treat consisting of a vanilla sponge cake coated in a layer of jam and coated in a chocolate glaze and then tossed in desiccated coconut. I’ve decided to put my own twist on this Australian classic by switching up the sponge and the outside to create a famous chocolate spread inspired Lamington. These are my Chocolate and Hazelnut Lamingtons.
[Side note, they won the seal of approval at school after winning against multiple members of staff in our very own Bake Off]
You can find my Coffee and Walnut Lamingtons by clicking here.
150g self-raising flour
25g cocoa powder
1 tsp baking powder
Chocolate Glaze and Decoration
1 ½ tbsp golden syrup
150g plain chocolate
100g hazelnuts, finely chopped in a food processor
Preheat the oven to 180°C. Grease and line a 20cm square cake tin.
Place all the ingredients for the sponge into a large bowl and beat for about 1 minute until the cake mix is smooth and an even colour.
Transfer to the baking tin, level out and bake for about 20 – 25 minutes until a skewer or cocktail stick inserted into the centre comes out clean.
Remove the cake from the tin immediately and allow the sponge to cool on a wire rack. Once the sponge has completely cooled, cut the edges off to create a perfect square. Then divide the sponge up into however many squares you want or need; I got 30 out of my sponge.
Make the chocolate glaze by melting the Stork with the golden syrup in a pan over a medium heat. Whilst you leave it to melt, break the chocolate up into squares and then once you’ve done that, add to the melted Stork and syrup and turn off the heat; the residual heat will be enough to melt the chocolate. Stir until it all comes together and resembles ganache.
Place the chopped hazelnuts into a deep bowl or in a baking tin.
Take one sponge square and hold it on the top and bottom. Using a palette knife, roughly spread some of the glaze on the remaining 4 sides and then place on a large sheet of baking parchment and cover the top. Then toss the coated sponge in the hazelnuts and return to the parchment to cool and set. Repeat for the remaining sponges. The glaze will set very quickly so simply return to the heat to make it easier to use if needed.
Keep the cakes stored in the fridge and they will keep for 5 days thanks to the glaze.