Ingredients

Method

For the sponge:
• 225 g butter
• 225 g caster sugar
• 4 free-range eggs
• 225 g flour
• 2 t baking powder
• 1 t Woolworths vanilla paste
• 200 g desiccated coconut
For the curd:
• 4 free-range egg yolks
• 130 g sugar
• 1 lemon, zested
• 1⁄3 cup lemon juice
• salt a pinch
• 90 g butter
For the dipping sauce:
• 4 free-range eggs, separated
• 130 g sugar
• 1 lemon, zested
• 1 lime, zested
• 2⁄3 cup lemon juice

Method

Ingredients

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. Find the lemon curd recipe here. 

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.

Cook's note: “Toast the coconut to give your citrus curd lamingtons a nostalgic edge”

Discover more sweet treats here.

Photography: Andrea van der Spuy
Food assistants: Bianca Strydom & Irinja Bekker