Salted caramel lamingtons

Salted caramel lamingtons

An alternative to traditional lamingtons. The frosting is made from caramel condensed milk and is so easy to prepare. It does take time to assemble and can be a bit sticky but coating with coconut seals it well.

Keep in the fridge, these squares also freeze well.

Makes 18 squares | Baking time 20 minutes at 180 C

Utensils required: Electric whisk |measuring cups & spoons & scale| 20 x 30 baking tin

Sponge
3/4 cup (165 grams) white granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup (125 mls) milk
3 tablespoons oil
1 cup (150 grams) flour
2 teaspoons baking powder

  1. Grease and line the base of a 30 x 20 cm tin
  2. Preheat oven to 180 degrees C
  3. Whisk sugar, vanilla and eggs and set aside
  4. Bring milk and oil to boil over medium heat, remove from heat and add to sugar and egg mixture in a slow steady stream while whisking with electric beaters
  5. Sift flour and baking powder and fold into egg mixture – beat for 20 seconds on low speed
  6. Pour into prepared tin and bake for 20 minutes or until a cake tester comes out clean
  7. Cool for 5 minutes in tin and then turn on onto a cooling rack face down so the top part of the sponge evens out.

Salted caramel frosting
1 tin of nestle caramel (396 grams)
90 grams unsalted butter
1/2 teaspoon ground sea salt flakes
200 grams desiccated coconut (for assembly)

  1. Beat butter until light and fluffy, then beat in tinned caramel and salt

 To assemble:

  1. Cut the sponge into 18 squares and cut in half so you can also add a thin layer of frosting to the middle if desired
  2. Cover squares with frosting and then roll in coconut
  3. Chill squares in fridge to set before serving.