This recipe first appeared in Woman’s Day.
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Ingredients
Lamington
Icing
To serve
Method
Lamington
1.Preheat oven to moderate, 180°C. Lightly grease and line a 20cm square pan.
2.In a large bowl, using an electric mixer, beat softened butter and caster sugar together until creamy. Add eggs, one at a time, beating well. Beat in vanilla extract. Lightly fold sifted self-raising flour into creamed mixture, alternately with milk.
3.Spoon mixture into pan, smoothing top. Bake for 30-35 minutes until cooked when tested. Cool in pan for 5 minutes before transferring to a wire rack to cool completely. Trim edges and cut into 9 squares.
Icing
4.In a bowl, whisk Nutella and warm milk until smooth and runny. Spread finely chopped skinless hazelnuts over a shallow tray.
5.Using a fork, dip each cake piece into icing, draining off excess. Roll in hazelnuts to coat. Place on a wire rack and allow to set.
To serve
6.Whip thickened cream to soft peaks. Split cakes and sandwich with cream.
Note
- You can use shredded coconut instead of hazelnut to coat, if preferred.
