Friday, October 9, 2015

PInk lamingtons

As promised I am going to fill your feed with pink recipes this month. And I feel its my duty to share this one - pink lamingtons. Gah, who doesn't need pink lamingtons in their lives! The athletes may have their arm bands but the bakers, well the bakers get limited edition polka dot Kitchen Aid bowls. I know, I know. So stupidly pretty. And even more importantly Kitchen Aid are donating some of the proceeds of each and every sale to the Breast Cancer Network Australia and New Zealand.  I love interchanging the metal and ceramic bowls depending on what I am doing with the mixer so its functional as well as beautiful. The bowls are available anywhere that sells the mixers but if you wanted to check first check the Kitchen Aid website for stockists before you schlep to the shops.

Now to the recipe! I used one of those individual brownie tins but you can also use a regular muffin pan which is something everyone is more likely to have. The cooking time/outcome doesn't change at all whichever cooking tin you use.


½ cup (75g) self-raising flour
¼ cup (30g) plain flour
⅓ cup (40g) corn flour
½ cup (80g) caster sugar
90g butter, softened to room temperature
2 x 60g eggs, at room temperature
75ml milk, lightly warmed
½ packet strawberry jelly crystals (reserve remaining for coating)
100ml thickened cream
1 tbs strawberry jam
¾ cup (70g) desiccated coconut
1 tbs extra strawberry jelly crystals

Preheat the oven to 180C (160C fan forced). Grease the base and sides of a mini muffin tin well with butter.
Attach the flat beater to a stand mixer. Place the flours and sugar in the mixing bowl. Mix until well combined.
Add the butter, eggs, and milk to the flour mixture. Mix until combined. Increase speed to high and beat for 1 minute.
Divide the mixture between the holes of the muffin tin, filling each hole to about ¾ full. Bake on the lower centre shelf 8-10 minutes or until the little cakes are golden and just firm.
While the cakes are baking, make the jelly, following the instructions on the packet, but using only half the packet of crystals and only half of the water recommend. Refrigerate until just syrupy, this takes anywhere between 10 and 20 minutes depending on the coldness of your fridge.
When the little cakes are firm and lightly golden, remove from the oven and allow to cool 3-5 minutes before carefully removing from the pan. Place on a cooling rack.
Attach the mixing bowl and whisk to a stand mixer. Add the cream to the bowl and beat until soft peaks form.
Spread one flat edge of the cakes with a little jam and sandwich together with a little cream.

Quickly dunk and toss each lamington in the jelly, lightly coating and roll in the coconut combined with extra jelly crystals. Place on a rack to set. Refrigerate until ready to serve. Best eaten on the day made.

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