I love Lamingtons and I love salted caramel so I thought...why not combine them?
The sponge is surprisingly easy and forgiving and packed full of flavour, the crumb is moist and the hint of salt helps to balance out the sweetness.
Our ROTW 27 a few weeks ago was our ever popular salted caramel spread (CLICK HERE) but this time the caramel flavour comes in the form of a delicious sponge and a smooth and salty cream (for piping).
These Lamingtons are not only a break from tradition in terms of flavour I also changed the shape, thinking it was fun to do round ones instead. Up to you though, whatever the shape make sure you give them a go.
Cook time: 1 hour and 30 minutes
Servings: 6
Salted Caramel Sponge
Ingredients
160g Caster sugar
120g Unsalted butter, cold diced
120ml Cream
1 tbsp Glucose syrup
1 Vanilla pod, seeds scraped or extract
5g Salt
2 Eggs
210g Plain flour
5g Bicarbonate of soda
120ml Milk
Method
- Place a separate large saucepan over a medium heat for a minute to get hot.
- Gradually add the sugar to the pan in three stages. Stir with a wooden spoon or heat resistant spatula to dissolve the sugar and cook it to a deep amber colour in between adding each stage.
- Once all of the sugar is in and you have a golden caramel add the cream and butter followed by the glucose, vanilla and salt.
- Stir well over a medium heat until you have a thick golden even caramel. Turn off the heat and leave to cool in the pan for 20 minutes.
- Sieve the flour with the bicarbonate into a bowl and mix in the cooled caramel. Mix well to remove any lumps and gradually add in the eggs. Mix well for a minute and add the milk and again mix well to incorporate.
- Pour batter into a square or rectangle, greased nonstick cake tin lined with baking paper.
- Bake for 30 minutes in an oven preheated to 160ºC or until the sponge is cooked.
- Leave to cool, remove from the tin and trim before cutting into rounds, freeze.
Lamington Covering
Ingredients
450g Dark chocolate
175g Unsalted butter, room temperature
500ml Cream
Desiccated coconut, for dipping
Method
- Place the chocolate and the butter into a tall narrow jug or container.
- Boil the cream and pour onto the chocolate, allow to sit for 30 seconds before mixing with a spatula and then emulsifying until smooth with a handheld blender.
- Dip each cube of frozen sponge into the covering halfway up and place dipped side up onto a tray. Freeze again before removing from the freezer and placing the cubes onto a rack dipped side down.
- Heat the covering again in the microwave if needed and then pour over each lamington to cover.
- Carefully use a palette knife to lift the lamington into a tray of desiccated coconut and gently cover.
- You can watch Darren make this recipe on Everyday Gourmet Here
Salted Caramel Cream
Ingredients
185ml Cream 35% fat
225g Caster sugar
4 Eggs
4g Gelatine, gold leaves, soaked & drained
165g Unsalted butter
6g Salt
6g Salt
Method
-
Scald the cream and reserve.
-
Place a separate larger saucepan over a medium heat for a minute to get hot. Gradually add the sugar to the pan in three stages. Stir with a wooden spoon or heat resistant spatula to dissolve the sugar and cook it to a deep amber colour in between adding each stage.
-
Once all of the sugar is incorporated and you have a deep golden caramel add half of the scalded cream. CAREFUL! This mixture will expand furiously and the steam is extremely hot. Whisk the mixture and gradually add the remaining cream until all is in.
-
Once the mixture has settled whisk the eggs by hand in a bowl and pour over one third of the mix, continue to mix well.
-
Pour this mixture back into the saucepan and again mix, turn the heat to low and cook the mixture to 82° Use a thermometer to obtain an accurate temperature.
-
Remove the pan from the stove and whisk in the soaked gelatine, salt and butter until you have a smooth cream.
-
Pour the cream into a container and cool for a minimum of four hours before using. Transfer the mix to a piping bag fitted with a plain ½ cm diameter nozzle.