Pineapple Lump Lamingtons

Pineapple Lump Lamingtons

Fair to say we have a slight obsession with old-school Pineapple Lumps: we serve them with our hot chocolates and fluffies, and they steal the show in our yellow brick rocky road. The inspiration for this reinvention came whilst planning a high-tea wedding party, and they’ve been on our catering menu ever since.

Makes: 12 lamingtons
40 minutes

3 eggs
Pinch of salt
¾ cup caster sugar
1 cup flour
1 tsp baking powder
125g butter, melted
½ cup pineapple curd*
1 cup desiccated coconut
3 cups icing sugar
¾ cup cocoa powder
1/3cup boiling water
75g butter, melted
12 Pineapple Lumps

Method: Preheat your oven to 180°C. Line a 20cm square cake tin with baking paper. Beat eggs and salt until foamy. Add sugar gradually, beating very well between each addition, until mixture is pale and fluffy. Sift together flour and baking powder. Fold gently into the egg mixture. Fold through 50g melted butter.

Pour sponge mixture into the lined cake tin and bake for 20–25 minutes, until the cake is golden and springs back when lightly touched. Allow to cool on a wire rack.

Cut the sponge into 12 squares. Using a small paring knife, cut a small wedge out of the top of each square. Pipe each hole with pineapple curd, then replace the wedge so that the curd is covered.

Place coconut in a shallow bowl. In another bowl, sift together icing sugar and cocoa. Mix in boiling water and remaining melted butter. Using 2 forks to hold the sponge squares, dip each square in the chocolate mixture until coated, and then roll in coconut. Top each lamington with a Pineapple Lump. Allow to set on a wire rack before serving.