Nutella lamingtons

Nutella addicts rejoice! Your favourite spread has paired up with your favourite baked treat. This lamington recipe is a must-try for any serious dessert lover

  • 30 mins preparation
  • 35 mins cooking
  • Makes 9
  • Print
This recipe first appeared in Woman's Day.
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  • 125 gram softened butter
  • 3/4 cup caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cup sifted self-raising flour
  • 1/2 cup milk
  • 400 gram tub Nutella
  • 1/2 cup warm milk
  • 1 cup finely chopped skinless hazelnuts
To serve
  • 300 gram tub thickened cream


  • 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.
  • 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.


  • You can use shredded coconut instead of hazelnut to coat, if preferred.