Salted Caramel Lamingtons

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By Darren Purchese

Not your average Lamington, these are round! They are sure to become a favourite in your home, like they are in ours. This recipe promises to deliver a deliciously moist salted caramel sponge with that irresistible blend of salty and sweet. Dipped in a luxurious coating or chocolate, these are great with a cuppa and you can make smaller ones if you wish so they could be part of a selection of sweet treats for a grazing board or afternoon tea.

Time

2

hour

0

minutes

Degree of Difficulty

Medium

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Portions

6
servings

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Ingredients

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LAMINGTON SPONGE

160g caster sugar
120g unsalted butter
120 ml cream, thickened
1tbsp glucose
1 whole vanilla pod, seeds scraped
5g salt
110g eggs, (approx. 2 large eggs)
210g plain flour, sieved
5g bicarbonate of soda
120 ml milk

LAMINGTON COVERING

450g dark chocolate, buttons or coarse chopped
175g unsalted butter
500 ml cream, thickened
1

 

2

For the salted caramel for the sponge… place a separate large saucepan over a medium heat for a minute to get hot. Gradually add the sugar to the pan in three stages. Stir with a wooden spoon or heat resistant spatula to dissolve the sugar and cook it to a deep amber colour in between adding each stage. Once all the sugar is in and you have a golden caramel add the cream and butter followed by the glucose, vanilla and salt. Stir well over a medium heat until you have a thick golden even caramel. Turn off the heat and leave to cool in the pan for 20-30 minutes.

 

3

For the sponge… sieve the flour with the bicarbonate into a bowl and mix into the cooled caramel. Mix well to remove any lumps and gradually add in the eggs. Mix well for a minute and add the milk and again mix well to incorporate. Pour batter into a square or rectangle, greased non-stick cake tin lined with baking paper.

 

4

To bake… bake for 30 minutes in an oven preheated to 160ºC or until the sponge is cooked. Leave to cool, remove from the tin and trim before cutting into 70 mm diameter rounds. Trim each round to ensure they are the same size as each other and store them in the freezer for an hour before covering.

 

5

For the covering… place the chocolate and the butter into a tall narrow jug or container. Boil the cream and pour onto the chocolate, allow to sit for 30 seconds before mixing with a spatula and then emulsifying until smooth with a handheld blender. Use a skewer to fully dip each semi-frozen piece of sponge into the covering. Shake off the excess chocolate and gently transfer the sponge into a tray with the desiccated coconut. Use a free hand to cover the entire surface of each lamington with the coconut. Remove the skewer if you have not done so already.

 

 

1
0 hours 0 minutes

2
0 hours 0 minutes

For the salted caramel for the sponge… place a separate large saucepan over a medium heat for a minute to get hot. Gradually add the sugar to the pan in three stages. Stir with a wooden spoon or heat resistant spatula to dissolve the sugar and cook it to a deep amber colour in between adding each stage. Once all the sugar is in and you have a golden caramel add the cream and butter followed by the glucose, vanilla and salt. Stir well over a medium heat until you have a thick golden even caramel. Turn off the heat and leave to cool in the pan for 20-30 minutes.

3
0 hours 0 minutes

For the sponge… sieve the flour with the bicarbonate into a bowl and mix into the cooled caramel. Mix well to remove any lumps and gradually add in the eggs. Mix well for a minute and add the milk and again mix well to incorporate. Pour batter into a square or rectangle, greased non-stick cake tin lined with baking paper.

4
0 hours 0 minutes

To bake… bake for 30 minutes in an oven preheated to 160ºC or until the sponge is cooked. Leave to cool, remove from the tin and trim before cutting into 70 mm diameter rounds. Trim each round to ensure they are the same size as each other and store them in the freezer for an hour before covering.

5
0 hours 0 minutes

For the covering… place the chocolate and the butter into a tall narrow jug or container. Boil the cream and pour onto the chocolate, allow to sit for 30 seconds before mixing with a spatula and then emulsifying until smooth with a handheld blender. Use a skewer to fully dip each semi-frozen piece of sponge into the covering. Shake off the excess chocolate and gently transfer the sponge into a tray with the desiccated coconut. Use a free hand to cover the entire surface of each lamington with the coconut. Remove the skewer if you have not done so already.