Pomegranate and Rose Lamingtons
24Serves
MediumDifficulty
30 MINSPreparation
20 MINSCooking
An Aussie classic, brought into a new era, with the fragrance of rose and textural pops of pomegranate.
Ingredients
60g unsalted butter
125ml full cream milk
200g plain flour
8g baking powder
3 eggs, lightly beaten
1/4 teaspoon salt
225g caster sugar
10g vanilla extract560g icing sugar
20g unsalted butter, melted, extra
160ml full cream milk, extra
10g rosewater
few drops of pink colouring
150g shredded coconut
300ml thickened cream, whipped
arils (pearls) of 1 pomegranate (or raspberries)
125ml full cream milk
200g plain flour
8g baking powder
3 eggs, lightly beaten
1/4 teaspoon salt
225g caster sugar
10g vanilla extract560g icing sugar
20g unsalted butter, melted, extra
160ml full cream milk, extra
10g rosewater
few drops of pink colouring
150g shredded coconut
300ml thickened cream, whipped
arils (pearls) of 1 pomegranate (or raspberries)
Method
- Combine butter and milk in a small saucepan over medium heat. Stir until combined and butter has melted. Sift together plain flour and baking powder and set aside.
- Beat eggs and salt with an electric mixer for 3 minutes or until light and fluffy. Gradually beat in sugar, dissolving between additions. Add vanilla and fold in the flour and milk mixture. Spread mixture into a greased 30 x 20cm slab pan and bake at 180°C for 18-20 minutes. Stand for 5 minutes in the pan, then turn onto a wire rack to cool completely.
- Make icing by combining all ingredients on a small heatproof bowl. Stir over a pan over simmering water or until icing is a coating consistency.
- Cut cake into 24 squares approximately 5x5cm. Dip squares into icing, draining off excess and toss in coconut. Place lamingtons on wire rack to set. Once icing has set, use a fine pointed knife to cut rounds from the top about 1cm from the edge and about 2cm deep. Pipe or spoon cream into the cavities and decorate with pomegranate pearls.