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Pomegranate and Rosewater Lamingtons

Makes 24


  • CAKE:
  • 60g Australian unsalted butter
  • 125ml Australian full cream milk
  • 200g plain flour
  • 8g baking powder
  • 3 eggs, lightly beaten
  • 1/4 teaspoon salt
  • 225g caster sugar
  • 10g vanilla extract
  • 560g icing sugar
  • 20g Australian unsalted butter, melted, extra
  • 160ml Australian full cream milk, extra
  • 10g rosewater
  • few drops of pink colouring
  • 150g shredded coconut
  • 300ml Australian thickened cream, whipped
  • arils (pearls) of 1 pomegranate
Download Recipe (PDF)


  1. 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. 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 180⁰C for 18-20 minutes. Stand for 5 minutes in the pan, then turn onto a wire rack to cool completely.
  3. 2. 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. 3. 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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