Rooibos and Apricot Lamingtons
A South African-inspired twist on the classic lamington, featuring buttery vanilla sponge, sweet apricot jam, a fragrant rooibos syrup infused with cinnamon and orange, and a coating of toasted coconut.
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.