Puleng Moshoaliba took the traditional lamington and jazzed it up by adding a much-loved red velvet twist to create these heavenly bite-sized bakes.
Photograph by Graeme Wylie
Red velvet lamingtons
- 200g cake flour
- 2,5ml (½ tsp) baking powder
- 2,5ml (½ tsp) bicarbonate of soda
- 15ml (1 tbsp) cocoa powder
- 1,25ml (¼ tsp) salt
- 100g soft butter
- 180g white sugar
- 1 egg, beaten
- 10ml (2 tsp) red food colouring paste
- 25g semi-sweet chocolate, melted
- 30ml (2 tbsp) sunflower oil
- 5ml (1 tsp) white wine vinegar
- 2,5ml (½ tsp) vanilla essence
- 120ml fresh cream
- 250g cream cheese
- 50 – 80ml fresh cream
- 80g sugar
- 150g desiccated coconut
Preheat the oven to 180°C. Prepare an 18cm x 27cm baking tray by greasing and lining it with baking paper.
Sift together the flour, baking powder, bicarbonate of soda, cocoa and salt in a large bowl.
Beat the butter and sugar in a mixing bowl until pale and fluffy, occasionally scraping down the butter from the sides of the bowl.
Slowly beat the egg into the sugar and butter, mixing well.
Add the food colouring, melted chocolate, oil, vinegar and vanilla essence to the mixture.
Gently fold in the dry ingredients and the cream.
Pour mixture into the prepared baking tray and bake until an inserted skewer comes out clean, 20 – 25 minutes. Set aside on a cooling rack.
For the coating, mix together the cream cheese, cream and sugar.
When the sponge has cooled, cut it into 5cm x 5cm squares. Coat each square with the runny cream cheese mixture before dipping the squares into desiccated coconut.