Lamingtons (Dan Lepard)

Makes 16 medium-size lamingtons

125g unsalted butter, melted
300g caster sugar
250g sour cream
3 tsp vanilla extract
50ml sunflower oil
5 medium eggs
300g plain flour
3 tsp baking powder

For the chocolate syrup coating
300g dark chocolate
30g cocoa
300g caster sugar
200ml milk
1 or 2 x 250g bags desiccated coconut

1 Take a 25cm square cake tin and line the base and sides with non-stick baking paper. Heat the oven to 170C/150C fan/325F/gas mark 3.

2 Pour the melted butter into a mixing bowl with the sugar, sour cream, vanilla extract and oil, beat for a minute or so until smooth, then add the eggs, one at a time, and beat each one in well before adding the next.

3 Sift in the flour and baking powder, and stir well. Spoon the batter into the tin, cover the top with a lid of foil and then bake for about an hour (remove the foil after 40 minutes) until a skewer poked in comes out clean. Cool the cake in the tin, covering the top with clingfilm or foil as it cools, to keep it moist.

4 Next, make the coating. Finely chop the chocolate, set aside, then whisk the cocoa, sugar and milk in a pan and bring to the boil. Remove it from the heat, stir in the chocolate and leave until just warm before using.

5 Slice the cake into squares, pour the warm syrup into a bowl deep enough to submerge the cake squares in it, and have a tray ready with coconut thickly spread across it. Using a pair of forks or just your fingers, dip the lamingtons into the syrup, then roll them in the coconut.

6 Allow the chocolate to set for a few hours before eating. They will keep well if you store them in an airtight container.


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