Lemon-and-lime lamingtons

Lemon-and-lime lamingtons

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  • Makes 12
  • Easy
  • 15 minutes
  • 1 hour

Ingredients

  • 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

Cooking Instructions

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.

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

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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Comments

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    Lois Carol Wessels
    August 25, 2021

    Sounds perfect, intend baking this soonest