This iconic Aussie recipe is taken to the next level with the addition of Nutella®.
INGREDIENTS for 12 portions
150ml full cream milk
185g self-raising flour, sifted
35g cornflour, sifted
1 tsp cream of tartar, sifted
150g caster sugar
½ tsp vanilla bean paste
300g desiccated coconut
300g thickened cream, whipped, to serve
300g icing sugar, sifted
50g cocoa powder, sifted
1 large bowl
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
Preheat oven to 180ºC (160ºC fan). Grease a 20x30cm rectangular cake tin and line with baking paper.
In a small saucepan combine milk and butter, stir over a low heat until butter melts. Set aside.
Combine flour, cornflour and cream of tartar and sift again into a large bowl.
Combine eggs and sugar in the bowl of a stand mixer and beat for 5 mins or until the mixture becomes thick and pale. Keeping the beater running, add flour in 3 lots, beating well between additions. Add milk mixture and vanilla and beat until incorporated.
Pour batter into prepared tin and bake for 20 mins or golden and the cake springs back when gently pressed in the centre. Allow to cool completely then wrap in plastic wrap and refrigerate overnight.
To make the icing, combine icing sugar, cocoa and milk in a saucepan with 60ml hot water. Whisk over a medium heat until smooth.
Trim edges from the sponge cake then cut into 12 squares. Dip cakes into icing to coat (using two forks makes this easier) then roll in desiccated coconut. Set aside on a wire rack until icing sets.
Cut each lamington in half and spread with 15g (1 tbsp) Nutella®. Spoon a generous dollop of whipped cream on top then sandwich with other lamington half to serve.
Share a pic (and the recipe) with the hashtag #nutellarecipe on social media. We’ll love to see the worldwide web getting a little sweeter <3