Pomegranate and Rosewater Lamingtons Recipe | Legendairy

Pomegranate and Rosewater Lamingtons


24
Medium
30 MINS
20 MINS

An aussie favourite, the lamington has been given a unique twist with the flavours of the Middle East.

INGREDIENTS

CAKE
  • 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 extract
ROSEWATER ICING
  • 560g icing sugar
  • 20g unsalted butter, melted, extra
  • 160ml full cream milk, extra
  • 10g rosewater
  • few drops of pink colouring
FINISHING
  • 150g shredded coconut
  • 300ml thickened cream, whipped
  • arils (pearls) of 1 pomegranate

METHOD

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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