LEMON-AND-LIME LAMINGTONS

Makes 12

EASY

GREAT VALUE Preparation: 15 minutes Baking: 1 hour

For the sponge: butter 225 g caster sugar 225 g free-range eggs 4 flour 225 g baking powder 2t Woolworths vanilla paste 1t desiccated coconut 200 g

For the curd: free-range egg yolks 4 sugar 130 g lemon 1, zested lemon juice 1⁄3 cup salt a pinch butter 90 g

For the dipping sauce: free-range eggs 4, separated sugar 130 g lemon 1, zested lime 1, zested lemon juice 2⁄3 cup

1 Preheat the oven to 180°C and line a

20 x 20 cm baking tray. To make the sponge, cream the butter and sugar using an electric mixer with the paddle attachment. Add the eggs one at a time, mixing continuously. 2 Fold in the flour, baking powder and vanilla. 3 Pour the mixture into the lined baking tray and bake for 30–40 minutes, or until slightly brown around the edges. 4 Meanwhile, prepare the curd and dipping sauce according to the lemon curd recipe on page 82. 5 Chill the curd and dipping sauce until ready to use. 6 Once the cake is out of the oven, cool in the fridge. Once cooled, slice in half to make two equally sized square cakes. Spread the cakes with lemon curd, sandwich together and slice into 12 equally sized tea cakes, about 6 x 4 cm. Coat with dipping sauce, then roll in the coconut.