You need these Vegemite lamingtons come Australia Day

You need these Vegemite lamingtons come Australia Day

We’ve taken the country’s favourite salty, umami-rich spread and used it to add something remarkably delicious to a traditional fluffy lamington. The result? A still sweet, slightly salty dessert that’s a must-serve this Australia Day. Ingredients 300g unsalted butter, softened 1 1/3 cup (295g) caster sugar 2 tsp vanilla bean paste 4 eggs 3 cups…

recipe image

Warren Mendes

We’ve taken the country’s favourite salty, umami-rich spread and used it to add something remarkably delicious to a traditional fluffy lamington. The result? A still sweet, slightly salty dessert that’s a must-serve this Australia Day.

Ingredients

  • 300g unsalted butter, softened
  • 1 1/3 cup (295g) caster sugar
  • 2 tsp vanilla bean paste
  • 4 eggs
  • 3 cups (450g) self-raising flour
  • 1 cup (250ml) buttermilk
  • 1/2 cup (125ml) milk
  • 1 cup (70g) shredded coconut
  • 300ml thickened cream
  • 250g sour cream
  • 375g strawberry jam

Vegemite ganache

  • 300ml pure (thin) cream
  • 2 1/2 tbs vegemite
  • 300g dark (70%) chocolate, chopped
  • 1 cup (120g) pure icing sugar, sifted
  • 1.

    Preheat oven to 170°C. Grease and line two 20cm square cake pans with baking paper. Using an electric mixer, beat butter and sugar over medium-high speed until thick and pale. Add the vanilla, then add the eggs, 1 at a time, beating well after each addition. Reduce speed to low, then add one-third flour, then one-third milks. Repeat, alternating between flour and milks, beating until combined.

  • 2.

    Divide batter evenly between pans and bake for 40 minutes or until a skewer inserted into the centre comes out clean. Cool cakes in pans for 10mins, then turn out onto a wire rack to cool completely.

  • 3.

    Meanwhile, for the ganache, place the cream in a saucepan over medium-high heat and bring to a simmer. Place the vegemite and chocolate in a heatproof bowl and pour over hot cream. Set aside for 5 minutes or until chocolate has melted, then stir until smooth. Add the icing sugar and whisk until smooth and combined.

  • 4.

    Using an electric mixer, whisk the cream and sour cream until thick.

  • 5.

    Trim the sides of the cakes and cut each into 9 equal squares. Ice 5 sides of each square, then decorate with coconut. Sandwich together with cream and jam to create 9 large lamingtons.

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