MAR­BLED LAMINGTONS

Homes+ (Australia) - - EASY FOOD -

MAKES 25 PREP 40 MINS (+ STAND­ING & COOL­ING) COOK 35 MINS

✚ 125g but­ter, soft­ened ✚ 1 cup caster sugar ✚ 1 tsp vanilla ex­tract ✚ 3 eggs ✚ 13/4 cups self-rais­ing flour ✚ 1/2 cup milk ✚ 2 tbsp co­coa pow­der ✚ 2 cups des­ic­cated co­conut

CHOCO­LATE IC­ING

✚ 15g but­ter, chopped ✚ 4 cups ic­ing sugar

✚ 1/2 cup co­coa pow­der ✚ 3/4 cup milk

1 Pre­heat oven to 180°C/160°C fan. Grease a 23cm square cake pan. Line the base and sides with bak­ing pa­per, ex­tend­ing pa­per 5cm over sides.

2 Beat the but­ter, sugar and vanilla in a small bowl with an elec­tric mixer un­til light and fluffy. Beat in eggs, one at a time. 3 Stir in sifted flour and milk, in 2 batches. Spoon half the mix­ture into a medium bowl

and stir in sifted co­coa. Spoon mix­tures al­ter­nately into pan. Us­ing a skewer, gen­tly swirl mix­tures to­gether to cre­ate a mar­bled ef­fect.

4 Bake for 35 mins. Stand in pan for

10 mins, be­fore turn­ing, top-side up, onto a wire rack cov­ered in bak­ing pa­per to cool. 5 Mean­while, for choco­late ic­ing, melt but­ter in a medium heat­proof bowl set

over a medium saucepan of sim­mer­ing wa­ter. Sift the ic­ing sugar and co­coa into the melted but­ter. Stir in the milk. Stir un­til ic­ing is a coat­ing con­sis­tency.

6 Cut the cake into 25 squares. Dip each square in the choco­late ic­ing, drain­ing off ex­cess. Toss squares in co­conut (see tip). Place lamingtons on a wire rack to set. Note: Can be frozen for up to 3 months.

35 MINS

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