Coffee and Walnut Lamingtons

Just to prove how versatile the Lamington is, I’ve made some more in a different, although incredibly classic, flavour combination. The classic coffee and walnut cake was my inspiration for these mini cakes. I used sugarpaste or fondant for the very first time and moulded them into the shapes of coffee beans to make them even cuter.

Fondant Coffee Beans

You can find out how I made the fondant coffee beans by clicking here.

You can also find the recipe for my Chocolate and Hazelnut Lamingtons here.

I made a serving platter full of my Lamingtons and they went down incredibly well, so well in fact they won a Bake Off at school. If that isn’t enough reason to make these incredibly simple but showstopping miniature cakes, well you’ll just have to miss out.

Lamington Platter

Coffee Sponge

175g margarine

175g sugar

175g self-raising flour

3 eggs

1 tsp baking powder

1 tbsp instant coffee mixed with 1 tbsp milk

Coffee Buttercream and Decoration

75g margarine

200g icing sugar

1 tbsp instant coffee mixed with 1 tbsp milk

150g walnuts, finely chopped in a food processor

150g white sugarpaste/fondant made into coffee beans – click here

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.

Cooled Coffee Sponge

For the coffee buttercream, place the Stork, icing sugar and coffee mixture into a bowl and beat until it is light, fluffy, an even colour, thick enough to spread and pipe and no longer grainy (test this by tasting, if the icing sugar is powdery, keep beating). Transfer about a quarter of the buttercream into a piping bag. Cut off the end to create a 5mm hole.

Making Coffee Buttercream

Place the chopped walnuts in 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 buttercream on the remaining 4 sides and then place on a large sheet of baking parchment. Pipe a small dot of the buttercream on the top and finish with more walnuts and a fondant coffee bean. Repeat for the remaining sponge squares.

Keep refrigerated until serving.


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