ROCKY ROAD LAMINGTONS
MAKES 16. PREP 1 HR. COOK 40 MINS.
INGREDIENTS
• 4 eggs
• ⅔ cup caster sugar
• 2 tsp vanilla extract
• ½ cup self-raising flour
• ⅓ cup plain flour
• ¼ cup cocoa powder
• 1 ½ cups desiccated coconut
• 200g packet granulated nuts, finely chopped
MARSHMALLOW FILLING
• 520g packet marshmallows
• 2 tbsp milk
• ⅓ cup red glace cherries, halved
CHOCOLATE ICING
• 5 cups icing sugar mixture
• ¾ cup cocoa powder
• 1 cup milk
• 20g butter
METHOD
1 Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 22cm square cake pan. Line base and sides with baking paper.
2 Using an electric mixer, beat eggs, sugar and vanilla together for 10-12 minutes or until thick and creamy. Triple-sift flours and cocoa together. Sift over egg mixture. Fold gently to combine. Gently pour mixture into prepared pan. Bake for 25-30 minutes or until top springs back when gently pressed. Turn onto a baking paper-lined wire rack to cool completely.
3 Re-line cake pan with baking paper. Cut cake in half crossways. Place base of cake in the pan.
4 Make marshmallow filling: Place marshmallows and milk in a medium saucepan over medium heat. Cook, stirring, for 5 minutes or until mixture is smooth and combined. Remove from heat. Stand for 2 minutes. Stir in cherries. Pour over cake in pan, making sure marshmallow doesn’t run over the edges of cake. Stand for 15 minutes or until marshmallow is starting to set. Top with remaining cake half. Set aside at room temperature for at least 4 hours or until set.
5 Lift cake from pan. Trim and discard edges. Cut into 16 squares.
6 Make chocolate icing: Sift icing sugar and cocoa into a large heatproof bowl. Stir in milk and butter. Place bowl over a saucepan of simmering water. Whisk over heat for 5 minutes or until smooth. Remove from heat.
7 Line a wire rack with baking paper. Combine coconut and nuts in a medium bowl. Dip
1 cake square into icing. Using 2 forks, toss gently to coat. Carefully lift from icing, allowing excess to drain. Toss in coconut mixture to coat. Place on prepared rack. Repeat with remaining cake, icing and coconut mixture. Stand for 1 hour to set. Serve.