lamingtons2

COFFEE LAMINGTONS

    • Yield
    • 15 squares
    • Difficulty Level

Recipe featured on bthings.me

The classic chocolate and coconut teatime treat has just been challenged!

Tips:

  1. The syrup can easily be made with decaf for those sensitive to caffeine.
  2. Chill the chocolate slab in the fridge before grating, as your body temperature could melt the chocolate.
  3. Add 1 tsp (5ml) cayenne pepper to the grated chocolate for a spicy surprise.

Ingredients

  • Sponge:
  • 125g butter, at room temperature
  • 1 C (250ml) castor sugar
  • 1 tsp (5ml) vanilla extract
  • 3 eggs
  • 1 ¾ C (437.5 ml) self-raising flour
  • ½ C (125ml) milk
  • 1 tsp (5ml) salt
  • Syrup:
  • 2 C (500ml) icing sugar
  • 1 Tbsp (15ml) butter
  • ½ C (125ml) strong coffee
  • 1 tsp (5ml) ground cinnamon
  • 1 tsp (5ml) coffee essence or Kahlua (optional)
  • Topping:
  • 1 bar Dark Chocolate, grated

Instructions

  • 1. For the sponge: heat the oven to 180°C. Line a square cake tin (20cm x 30cm x 3cm) with wax paper.
  • 2. Cream the butter and castor sugar together. Add the vanilla. Incorporate the eggs one-by-one and beat until the mixture is light and fluffy.
  • 3. Sift the self-raising flour and salt together.
  • 4. Add half the flour and half the milk, mix until fully combined.
  • 5. Add the rest and mix until the batter is smooth.
  • 6. Bake for 25-30 minutes, until the top is golden and the cake is done.
  • 7. Allow to cool overnight.
  • 8. For the syrup: Mix the hot coffee and butter until the butter has melted. Sift in the icing sugar and cinnamon. Whisk to make sure there are no lumps. Add the coffee essence or Kahlua, if using.
  • 9. To assemble: Portion the cake into 15 large squares. Dip each piece of cake into the syrup, coating all sides generously. Allow to drain on a fork. Drop into the grated chocolate and roll to cover all the sides
  • 10. Allow to rest on a wire rack and serve.

Instructions

  • 1. For the sponge: heat the oven to 180°C. Line a square cake tin (20cm x 30cm x 3cm) with wax paper.
  • 2. Cream the butter and castor sugar together. Add the vanilla. Incorporate the eggs one-by-one and beat until the mixture is light and fluffy.
  • 3. Sift the self-raising flour and salt together.
  • 4. Add half the flour and half the milk, mix until fully combined.
  • 5. Add the rest and mix until the batter is smooth.
  • 6. Bake for 25-30 minutes, until the top is golden and the cake is done.
  • 7. Allow to cool overnight.
  • 8. For the syrup: Mix the hot coffee and butter until the butter has melted. Sift in the icing sugar and cinnamon. Whisk to make sure there are no lumps. Add the coffee essence or Kahlua, if using.
  • 9. To assemble: Portion the cake into 15 large squares. Dip each piece of cake into the syrup, coating all sides generously. Allow to drain on a fork. Drop into the grated chocolate and roll to cover all the sides
  • 10. Allow to rest on a wire rack and serve.
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About Chef

Billie Lambrechts

A new-comer to the Cape Town foodie scene, Billie spent her formative years around the kitchen table. For her, cooking is all about a passion for good food and ...