Double passionfruit lamingtons

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How to make Double passionfruit lamingtons

  • Yield : 15
  • Prep Time : 1:20
  • Cook Time : 0:25
  • Total Time : 1:45

Ingredients

  • 225g (1 1/2 cups) plain flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 6 eggs, at room temperature
  • 155g (3/4 cup) caster sugar
  • 1 teaspoon vanilla extract
  • 50g unsalted butter, melted
  • 2 tablespoons warm water
  • 130g (1 1⁄2 cups) desiccated coconut
  • 125ml (1/2 cup) passionfruit curd
  • 125ml (1/2 cup) thickened cream, whipped

passionfruit icing

  • 500g pure icing sugar
  • 170g can passionfruit pulp, strained, seeds reserved
  • 20g unsalted butter, melted

Method

  • Step 1 Preheat oven to 180°C/160°C fan forced. Grease a 20 x 30cm lamington pan. Line with baking paper, allowing 2 long sides to overhang.
  • Step 2 Sift flour and baking powder into a bowl. Add salt. Use electric beaters to beat the eggs, sugar and vanilla in a large bowl for 8 minutes or until thick and pale. Sift one-third of flour mixture over the egg mixture. Fold until combined. Repeat with the remaining flour mixture, in 2 batches.
  • Step 3 Pour butter and water around the edge of the bowl. Fold to combine. Pour into prepared lamington pan. Bake for 25 minutes or until mixture springs back when lightly touched. Cool slightly in pan for 5 minutes. Turn onto a wire rack and allow to cool completely. Halve cake horizontally. Trim edges of the cake.
  • Step 4 Combine the passionfruit curd and whipped cream. Spread over cake base. Top with remaining cake. Chill for 30 minutes. Cut into 15 squares.
  • Step 5 For icing, sift icing sugar into a heatproof bowl. Add strained passionfruit, some of the reserved seeds, and butter and stir until smooth.

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