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What happens when an Australian lamington meets a South African hertzoggie? You get these rooibos and apricot lamingtons, a little cultural crossover involving buttery sponge cake, apricot jam, fragrant rooibos syrup and plenty of toasted coconut.
I made these for Heritage Day on Expresso Show, and they bring together flavours that feel right at home in a South African kitchen. The rooibos gives the syrup a lovely depth, the cinnamon and orange add warmth, and the apricot jam and coconut bring a familiar hertzoggie-inspired flavour to the party.
They’re soft, fragrant, sweet and just a little different from the lamingtons you might know.
A South African twist on the lamington
I’ll admit, discovering that lamingtons are Australian was a bit of a shock. With their generous coating of coconut and their suitability for a cup of tea, I had questions.
But rather than argue with our friends across the Indian Ocean, I decided to give this classic a South African spin.
Rooibos felt like the obvious starting point. It’s one of those ingredients that belongs in our kitchens, and its naturally earthy, slightly sweet flavour works beautifully in a syrup. I infused mine with cinnamon, orange peel and vanilla to make it fragrant without overpowering the tea.
Then came the apricot jam. Paired with toasted coconut, it gives these lamingtons a nod to the much-loved South African hertzoggie.
The result is a lamington with a little bit of both worlds, and I’m rather happy with that arrangement.
What makes these lamingtons special?
The rooibos syrup
The syrup is where the magic happens. Rooibos tea bags are steeped with caster sugar, cinnamon, orange peel and vanilla, creating a fragrant syrup that brings moisture and flavour to the sponge.
A little powdered gelatine helps give the syrup some body, helping it cling to the cake during dipping.
Let the syrup cool completely before using it. It should still be fluid enough to coat the sponge. If it thickens too much as it cools, gently warm it until it becomes fluid again.
The apricot jam filling
Smooth apricot jam adds a fruity sweetness and a little tang between the layers of vanilla sponge. Alongside the toasted coconut, it creates that familiar flavour combination that reminds me of a hertzoggie.
Use a smooth jam so you can spread it evenly without tearing the sponge.
The toasted coconut
Don’t skip toasting the coconut. It only takes a few minutes, but it adds a lovely nutty aroma and a little more depth than plain desiccated coconut.
Keep the heat at medium-low and stir frequently. Coconut can go from beautifully golden to burnt surprisingly quickly, so keep an eye on it.
Allow it to cool before coating the lamingtons.
What happens when an Australian lamington meets a South African hertzoggie? You get these rooibos and apricot lamingtons, a little cultural crossover involving buttery sponge cake, apricot jam, fragrant rooibos syrup and plenty of toasted coconut.
I made these for Heritage Day on Expresso Show, and they bring together flavours that feel right at home in a South African kitchen. The rooibos gives the syrup a lovely depth, the cinnamon and orange add warmth, and the apricot jam and coconut bring a familiar hertzoggie-inspired flavour to the party.
They’re soft, fragrant, sweet and just a little different from the lamingtons you might know.
A South African twist on the lamington
I’ll admit, discovering that lamingtons are Australian was a bit of a shock. With their generous coating of coconut and their suitability for a cup of tea, I had questions.
But rather than argue with our friends across the Indian Ocean, I decided to give this classic a South African spin.
Rooibos felt like the obvious starting point. It’s one of those ingredients that belongs in our kitchens, and its naturally earthy, slightly sweet flavour works beautifully in a syrup. I infused mine with cinnamon, orange peel and vanilla to make it fragrant without overpowering the tea.
Then came the apricot jam. Paired with toasted coconut, it gives these lamingtons a nod to the much-loved South African hertzoggie.
The result is a lamington with a little bit of both worlds, and I’m rather happy with that arrangement.
What makes these lamingtons special?
The rooibos syrup
The syrup is where the magic happens. Rooibos tea bags are steeped with caster sugar, cinnamon, orange peel and vanilla, creating a fragrant syrup that brings moisture and flavour to the sponge.
A little powdered gelatine helps give the syrup some body, helping it cling to the cake during dipping.
Let the syrup cool completely before using it. It should still be fluid enough to coat the sponge. If it thickens too much as it cools, gently warm it until it becomes fluid again.
The apricot jam filling
Smooth apricot jam adds a fruity sweetness and a little tang between the layers of vanilla sponge. Alongside the toasted coconut, it creates that familiar flavour combination that reminds me of a hertzoggie.
Use a smooth jam so you can spread it evenly without tearing the sponge.
The toasted coconut
Don’t skip toasting the coconut. It only takes a few minutes, but it adds a lovely nutty aroma and a little more depth than plain desiccated coconut.
Keep the heat at medium-low and stir frequently. Coconut can go from beautifully golden to burnt surprisingly quickly, so keep an eye on it.
Allow it to cool before coating the lamingtons.
Tips for making the perfect lamingtons
Chill the sponge before slicing. Once the cake has cooled slightly, place it in the freezer for an hour. This makes it easier to slice horizontally into even layers without the sponge crumbling.
Choose your tin. A 20 × 20 cm square tin works well for a thicker sponge. You can also use a 35 × 20 cm rectangular tin, which produces a thinner cake. I baked the larger version in around 30 minutes on Expresso Show, but ovens vary, so check for doneness with a skewer.
Let the syrup cool. Hot syrup can make the sponge too soft and difficult to handle. The syrup should be completely cool before dipping, but still fluid enough to coat each piece.
Work quickly when dipping. Make sure the cake is cold and have your toasted coconut ready before you start. Dip each square, allow the excess syrup to drip off, then roll it in coconut immediately.
Trim before cutting. Neatening the edges gives you more uniform squares. A sharp knife will help you cut through the layers without squashing the sponge.
How to serve rooibos and apricot lamingtons
Serve these with a pot of rooibos tea, naturally. They’re lovely for afternoon tea, a Heritage Day spread or whenever you feel like making something a little more interesting than the usual sponge cake.
The combination of vanilla sponge, fruity apricot, fragrant rooibos and toasted coconut makes them feel familiar, but with a twist that gives people something to talk about.
How to store them
Store the lamingtons in an airtight container in the refrigerator. Because the syrup contains gelatine, keeping them chilled is the safest option for maintaining their texture.
For the best eating experience, take them out a little before serving so the sponge isn’t fridge-cold.
A little bit Australian, a little bit South African
I love recipes that leave room for a bit of interpretation. The original lamington is a classic in its own right, but adding rooibos and a hertzoggie-inspired apricot filling gives this version its own identity.
And if anyone asks, I’m calling it a friendly culinary exchange.
Now, the important question is whether we’re claiming these as South African or whether the Australians are going to come for me.
Rooibos and Apricot Lamingtons
Ingredients
For the butter sponge
- 125 g salted butter softened
- 220 g caster sugar
- ½ tsp vanilla essence
- 3 large eggs at room temperature
- 260 g cake flour sifted
- 3½ tsp baking powder
- 125 ml milk
For the apricot filling
- ¼ cup smooth apricot jam
For the rooibos syrup
- 500 ml water
- 8 rooibos tea bags
- 120 g caster sugar
- 1 small cinnamon stick
- 3 to 4 strips orange peel
- 1 tsp vanilla extract
- 8 g powdered gelatine
- 1 tbsp water for blooming the gelatine
For the toasted coconut coating
- 150 g desiccated coconut
Instructions
Prepare the sponge
- Preheat the oven to 180°C (conventional). Grease and line either a 20 × 20 cm square cake tin or a 35 × 20 cm rectangular cake tin.
- Beat the softened butter, caster sugar and vanilla essence until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Fold in half the sifted flour and half the milk. Repeat with the remaining flour and milk, mixing until just combined.
- Pour the batter into the prepared tin and bake for approximately 30 minutes, or until golden and a skewer inserted into the centre comes out clean. Baking time may vary depending on your tin and oven.
- Allow the cake to cool slightly, then place it in the freezer for 1 hour to make slicing easier.
- If the cake has domed, level the top with a serrated knife. Slice the sponge horizontally through the middle to create two layers.
Fill and cut the sponge
- Spread the apricot jam evenly over one layer of sponge. Place the second layer on top and gently press together.
- Trim the edges, then cut into 12 equal squares.
Make the rooibos syrup
- Add the water, rooibos tea bags, caster sugar, cinnamon stick, orange peel and vanilla extract to a saucepan.
- Bring to a gentle simmer, then remove from the heat and cover. Leave to steep for 10 to 12 minutes.
- Remove the tea bags, cinnamon stick and orange peel.
- Sprinkle the powdered gelatine over 1 tablespoon of water and leave to bloom for a few minutes.
- With the syrup off the heat, stir in the bloomed gelatine until completely dissolved.
- Allow the syrup to cool completely before dipping the lamingtons. If it becomes too thick to dip into easily, gently warm it until fluid again, then allow it to cool to a suitable dipping temperature.
Toast the coconut
- Place the desiccated coconut in a dry frying pan over medium-low heat.
- Toast, stirring frequently, until lightly golden and fragrant. Transfer to a plate and allow to cool completely.
Assemble the lamingtons
- Make sure the apricot-filled sponge squares are cold before dipping. Working quickly, dip each square directly into the cooled rooibos syrup, ensuring all sides are coated.
- Allow excess syrup to drip off, then immediately roll the square in the toasted coconut.
- Place the finished lamingtons in small muffin cases or on a wire rack.
- Refrigerate until ready to serve.
Notes
- Tin size: The recipe can be baked in either a 20 × 20 cm square tin or a 35 × 20 cm rectangular tin. The rectangular tin produces a thinner sponge, so check the cake for doneness rather than relying on time alone.
- Slicing: Chilling the sponge in the freezer makes it easier to slice horizontally without crumbling.
- Dipping: Work quickly and keep the sponge cold to help the lamingtons hold their shape.
- Syrup: Allow the syrup to cool before dipping, but do not let it become so firm that it cannot coat the cake.
- Storage: Store in an airtight container in the refrigerator because of the syrup and filling. For the best texture, allow the lamingtons to sit at room temperature briefly before serving.
