Shaun Hergatt's Lamington Bars

[Photograph: Ellen Silverman]

The Lamington is a bite-sized treat that's wildly popular in Australia. These little cubes of tender sponge cake, filled with raspberry jam and coated with chocolate and coconut, can be cut into cookies or served in larger pieces for a more cake-like dessert. Either way, their chocolate ganache coating makes them perfect for packing up and gifting.

Reprinted with permission from One Sweet Cookie by Tracey Zabar. Copyright © 2011. Published by Rizzoli. Available wherever books are sold. All rights reserved.

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Shaun Hergatt's Lamington Bars

About This Recipe

Yield:makes about 50 small or 10 large cubes
Active time:45 minutes
Total time:1 hour 30 minutes
This recipe appears in: A Cookie A Day: Shaun Hergatt's Lamington Bars

Ingredients

  • For the cake:
  • 4 large eggs
  • 1 cup granulated sugar
  • 1¾ cups all-purpose flour
  • 1½ teaspoons baking powder
  • 5½ tablespoons unsalted butter
  • ⅓ cup corn syrup
  • 3 tablespoons milk
  •  
  • For the chocolate ganache:
  • 8 ounces milk chocolate, coarsely chopped
  • 1 cup heavy cream
  • To finish:
  • One 9-ounce jar raspberry jam
  • 1/2 pound unsweetened shredded coconut

Procedures

  1. 1

    To make the cake: Preheat the oven to 325°F. Line a half-sheet pan with parchment paper.

  2. 2

    In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs
    and sugar on high speed until light and foamy, about 5 minutes.

  3. 3

    In another bowl, sift the flour and baking powder together.

  4. 4

    Melt the butter in a small saucepan, and add the corn syrup.

  5. 5

    Remove the egg mixture from the mixer. With a silicone spatula, fold in the
    flour mixture. Add the milk, and then the butter mixture, just until combined.

  6. 6

    Spread the batter onto the prepared pan. Bake for 8 minutes. Cool completely on a wire rack.

  7. 7

    To make the chocolate ganache: Place the chocolate in a heatproof bowl. Heat the cream over a medium heat, until just boiling. Pour the hot cream over the chocolate, stirring until melted and smooth.

  8. 8

    To finish the bars: Line a half-sheet pan with parchment paper. Cut the sponge in half, down the middle. Spread the raspberry jam evenly over one half and place the other half on top. Cut into cubes.

  9. 9

    Using a fork, dip each cube into the chocolate ganache, and then roll each one in a bowl of the coconut, coating the entire cube. Place the coated cube on the parchment-lined half-sheet pan. Repeat this process and chill the pan full of cubes, uncovered, in the refrigerator for a few minutes to set.

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