White chocolate finger lime lamingtons

Ingredients for lamingtons

4 eggs

1/2 tsp lemon zest

1/3 vanilla bean scraped

139g caster sugar

139g self-raising flour

1/2 tsp baking powder

100g melted butter

Ingredients for finger lime curd

2 egg yolks

70g caster sugar

1 tsp lemon zest

20ml lime juice

20ml lemon juice

1/8 tsp salt

45g butter

1 finger lime cut & scraped

Ingredients for vanilla custard

120ml milk

7g cornflour

pinch of salt

20g caster sugar

1 egg yolk

15g egg white

12g butter

Ingredients for white chocolate ganache

700g white chocolate chopped

220g milk

220g cream

500g toasted coconut for garnish

sponge

Pre-heat oven to 150°, grease, and line with a square 8inch tin with baking paper.

Beat eggs, sugar, lemon zest, vanilla together until doubled in size and pale.

Fold in flour and baking powder slowly with a spoon.

Pour in the cooled butter and fold.

Pour mix into the greased tin and bake for 15-20 minutes or until a skewer inserted comes out clean.

Allow the cake to cool completely.

Finger lime curd

Whisk together all ingredients into a bowl except the lime finger.

Over a saucepan of boiling water place a bowl with whisked ingredients and continue to whisk until thickened, being careful to not curdle.

Take the bowl off the heat once thickened add the butter and whisk again.

Slice the finger lime down the middle and remove the caviar-like beads.

Place them into your curd and stir, allowing bursts of lime as you eat it.

vanilla custard

Whisk milk and vanilla over low heat and let it come to a boil.

Meanwhile in a separate bowl whisk together the sugar, cornflour, and eggs.

Once the milk is almost boiling, pour a small amount into your egg mix and whisk.

Then place all the egg mix back into the saucepan and place on the heat.

Make sure you whisk constantly until the custard is thickened and bubbling.

Lastly, add your butter and place it in a bowl, and cover it with a piece of baking paper or cling wrap.

Allow it to cool in the fridge.

assemble

Toast the coconut for 5 minutes in the oven or until golden brown

Trim the sides of your cooled cake and cut into 12 equal pieces

Using a small knife cut a square out of the centre of each lamington. Making sure not to cut through the sponge completely. Do not throw out cut out pieces.

Place 1 tsp of curd and 1 tsp of custard inside the sponge and fill the hole with the cut-out square. Place the sponges in the fridge and begin to make the white chocolate coating.

Melt the chocolate in the microwave and stir.

Heat the milk and cream in the microwave until piping hot.

Combine chocolate and cream mixture until smooth and creamy.

Using 2 forks dunk the cakes into the chocolate coating. Coat lamingtons and drain excess ganache then gently roll sponge into the salted coconut flakes.

Repeat with the remaining cakes and leave them for 30 minutes for the chocolate to set.

Eat and enjoy.

with love

x

my first magazine feature, so excited to be a part of port Douglas magazine and share my recipes using local produce from fnq.

I