Ingredients Jump to Instructions ↓

  1. :

  2. 200g flour

  3. 2 large eggs

  4. 200g butter

  5. 200g white sugar

  6. 1/4 cup of milk

  7. Whipped cream for filling

  8. 8 Feijoas &

  9. 2 kiwifruit

  10. 1/2 cup sugar

  11. Preparation:

  12. To make the jam for outside of the Lamington, scoop out pulp from the feijoas and skin & dice kiwifruit.

  13. Add fruit to a pan with 1/2 cup sugar, simmer till soft.

  14. Mash fruit to a pulp if required and simmer till the fruit thickens. Allow to cool before using.

  15. To make the sponge, preheat the oven to 350F (180C).

  16. Grease & flour an 8 inch square cake tin. Set aside.

  17. In a large bowl add the butter and icing sugar until pale and fluffy.

  18. Add the eggs one at a time and beat well after adding each egg.

  19. Sift the flour into the mixture and fold in with a metal spoon.

  20. Add the milk and combine to make a smooth cake mixture.

  21. Spread the mixture into the cake tin, making sure it's evenly spread.

  22. Bake in the oven for about 30 minutes. Test the center of the cake with a skewer and make sure it comes out clean.

  23. Cool the cake in the tin for about 5 minutes and then invert it onto a wire rack to cool.

  24. Once the cake has cooled cut it into squares of a desired size and place them in an airtight container. Pop the container in the fridge for at least 2 hours or even overnight. This make the sponge easier to handle.

  25. Coat all of each square with the feijoa & kiwifruit jam.

  26. Slice the square through the middle and fill with whipped cream.

  27. Pour coconut into a bowl and add one square of Lamington at a time and coat each side with coconut.

  28. Enjoy!

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  39. 27 Comments Post a comment

  40. Sasa

  41. Great recipe- like I think I said in another comment to you, I love feijoas and this is pretty and very Kiwi, good job


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