MINI LE­MON AL­MOND LAMINGTONS

PREP + COOK TIME 1 HOUR (+ REFRIGERATION) MAKES 100

The Australian Women’s Weekly Food Magazine - - Step Into Spring Baking -

150g but­ter

¾ cup (90g) ground al­monds

2/3 cup (150g) caster sugar

½ cup (40g) des­ic­cated co­conut 3 eggs

1 tea­spoon vanilla ex­tract ¼ tea­spoon al­mond ex­tract

1/3 cup (50g) plain flour

2½ cups (190g) shred­ded co­conut

LE­MON SYRUP

1 cup (220g) caster sugar ½ cup (125ml) le­mon juice ¼ cup (60ml) wa­ter

1 Pre­heat oven to 180°C/160°C fan. Grease a deep 20cm square cake pan; line base and sides with bak­ing paper, ex­tend­ing the paper 5cm above the sides of the pan as han­dles.

2 Melt but­ter in a large saucepan over low heat; re­move from heat.

Stir in al­monds, sugar and des­ic­cated co­conut; whisk in eggs and ex­tracts, then sifted flour. Spread mix­ture into pan.

3 Bake cake for 35 min­utes. Leave cake in pan for 5 min­utes be­fore turn­ing, top-side up, onto a wire rack to cool. (Re­frig­er­ate cake for 1 hour to make it eas­ier to cut.)

4 Mean­while, toast shred­ded co­conut in a large fry­ing pan, stir­ring con­tin­u­ously over medium heat, un­til golden. Im­me­di­ately turn co­conut onto a flat tray to cool be­fore us­ing.

5 Make le­mon syrup.

6 Cut cake into 2cm squares. Dip squares, one at a time, into le­mon syrup un­til coated all over; drain off

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