Lamingtons are an Australian icon in their own right, but what if there was a way to make them even more delish? Cue celebrity chef Miguel Maestre, who reveals how to ramp up these tasty treats with his secret ingredient, Nutella!
If the sound of adding some cheeky vanilla bean to the mix and discovering Miguel’s secret ingredient tickles your tastebuds, you’re in for a treat. Find all ingredients at your local Stockland Centre and create these bite size pieces of chocolatey heaven.
What are you waiting for? Press play and bring this recipe to life. Your friends and family will be sure to thank you and ask for a second helping!
Preheat the oven to 160°C fan-forced. Grease two 24 x 34.5cm (top measurement and depth 2.5cm) non-stick lamington pans. Line the base and two long sides with one piece of baking paper each.
Place the flours, sugar, butter, milk, eggs and vanilla seeds into the bowl of a stand mixer. Beat on low speed until combined. Increase the speed to medium and beat for 1 minute, or until the mixture is well combined and very pale in colour. Spoon the mixture into the lined pans (about 630g of cake batter per pan), and spread evenly using the back of a rubber spatula.
Bake for 20-25 mins, or until cooked when tested with a skewer. Cool for 5 mins in the pan, then lift onto a wire rack to cool completely.
Spread one layer of cooled cake with the hazelnut spread. Top with remaining cake, and place in the freezer for 20 mins or until firm.
Place the chocolate, cream, milk and coconut oil into a medium heatproof bowl. Place over a saucepan of simmering water (make sure the base of the bowl does not touch the water) and cook. Stir often for 2-3 mins, or until chocolate has melted and the mixture is smooth. Remove bowl from heat. Add icing sugar mixture and stir until smooth.
Cut the cake into 4.5cm-5cm squares*.
Place the coconut into a baking tray. Using a fork or skewer, lift 1 cake square. Place over the bowl of chocolate glaze and spoon the mixture over the cake to coat, allowing excess to drip off into a bowl (the mixture should be lukewarm).
Toss the cake in the coconut to cover, pressing on gently. Transfer to a baking paper-lined tray or cake rack. Repeat with remaining cake, chocolate glaze and coconut. Stand or refrigerate for 20 mins until set. Serve at room temperature if preferred.
*Trim edges of the cake, if desired, before cutting into squares.
- For the Dressing:
- - 420g shredded coconut
- - ¾ cup hazelnut spread
- - Spray oil, for greasing
- For the Cake:
- - 1 ½ cups self-raising flour
- - 1 cup plain flour
- - 1 ½ cups caster sugar
- - 250g butter softened
- - 2/3 cup milk
- - 4 large eggs, at room temperature
- - 1 vanilla bean, seeds scraped
- For the Chocolate glaze:
- - 300g 70% dark chocolate, coarsely chopped
- - 2/3 cup pouring cream
- - 1/3 cup milk
- - 2 tbs coconut oil
- - 1 cup icing sugar mixture