Sunday, 19 August 2018

Pistachio & White Chocolate Lamingtons

Soft fluffy cakes dipped in a warm chocolatey icing and then rolled in coconut is what makes these Lamingtons truly delicious and addictive. Although I had eaten it many times before mainly during Eid, I hadn't really had a go at making them until recently when I tried the White Chocolate and Pistachio Lamingtons from Cocolicious. A unique take from the traditional Lamington but still just as delicious, these Lamingtons were dipped in a white chocolate pistachio icing with a hint of almond and then rolled in toasted pistachio and coconut. As both are equally delicious, I've decided to include both recipes down below. The cake recipe is the same for both however you can change the flavour of the icing to suit your preference. 

Sponge Cake 
  • 300g McDougalls Supreme Sponge Flour (This flour is what will give lots of rise and make your cakes super fluffly) 
  • 280g Caster Sugar
  • 300g Butter
  • 6 Eggs beaten
  • 2 tsp Vanilla Extract 
  • 2 tbsp Water

Chocolate Icing 
  • 2 cups boiling water
  • 115g Butter
  • 3 cup Icing Sugar
  • 1 tsp Vanilla Extract
  • 5 tsp Cocoa 

Pistachio Icing 
  • 115g Butter Softened
  • 60g Pistachio Paste (M&S do a really good one)
  • 150g Icing Sugar
  • 150g white chocolate
  • 2 tbsp Cream
  • 1/2 Cup Water
  • 1 Tsp Vanilla Extract
  • 1 tsp Almond Extract
  • 2 cups Dessicated Coconut 
  • For the Pistachio Lamingtons substitute 1/2 cup of coconut with 1/2 cup Pistachio 

  1. For the sponge cake, preheat oven to gas mark 4 and line a deep baking tray with greasproof paper 
  2. Beat together the butter and sugar until light and fluffy. Gradually add the beaten eggs, vanilla and water with a little of the flour. Adding a little flour now to the mixture prevents the mixture from curdling. Gently fold the remaining flour until fully combined. 
  3. Pour the mixture into your prepared tin and bake for around 30 minutes until the golden and firm to the touch. Check if the cake is done by placing a skewer in the centre. If it comes out clean, the cake is done.  
  4. For the icing, place all the ingredients into a pan on low heat whisking continuously. Thereafter, bring the icing to the boil until it thickens. Remove the pan off the stove and let cool slightly. 
  5. Cut the cake into 2"x2" squares and dip into the warm icing until all sides are covered and then roll in dessicated coconut. Let the cakes cool and enjoy! 
If you have a go at this recipe, tag me and let me know your thoughts! 


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