Red velvet lamingtons

Red velvet lamingtons

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

Print Recipe
Serves: 15 - 20 Time: 45 mins

Ingredients

  • 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
  • COATING

  • 250g cream cheese
  • 50 – 80ml fresh cream
  • 80g sugar
  • 150g desiccated coconut

Instructions

1

Preheat the oven to 180°C. Prepare an 18cm x 27cm baking tray by greasing and lining it with baking paper.

2

Sift together the flour, baking powder, bicarbonate of soda, cocoa and salt in a large bowl.

3

Beat the butter and sugar in a mixing bowl until pale and fluffy, occasionally scraping down the butter from the sides of the bowl.

4

Slowly beat the egg into the sugar and butter, mixing well.

5

Add the food colouring, melted chocolate, oil, vinegar and vanilla essence to the mixture.

6

Gently fold in the dry ingredients and the cream.

7

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.

8

For the coating, mix together the cream cheese, cream and sugar.

9

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.

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