Ingredients:
Sponge cake
- 60gms YesYouCan Chocolate Orange Cake Mix
- 10gm unsalted butter
- 15gm caster sugar
- 1 egg
- 20ml milk
Orange compote
- 30gm oranges
- 15gm caster sugar
Chocolate Icing
- 30gm cocoa powder
- 5gm sugar
- 50ml water
- 30gm shredded coconut
Directions:
For the Sponge:
- Preheat the oven to 150 degree celsius
- Grease a deep baking tray
- Melt the butter in the microwave
- Whisk together egg and sugar until combined
- Add the loaf mix to the egg and sugar and mix
- Add in the melted butter to the mixture
- Add milk and mix well to form a batter
- Pour the batter in the baking tray until 3/4th full
- Bake for 10-15 mins until golden brown and the skewer inserted in the centre of the cake comes out clean
- Once cooled cut into squares of 4 cm x 4 cm
For the Orange Compote:
- Weigh together the orange and sugar in a pan.
- Cook on medium heat until the sugar melts and the oranges have started to breakdown
- Cook until the compote thickens (coat the back of the spoon)
- Leave it to cool
For the Chocolate Icing:
- Boil the water
- Weigh together cocoa powder and sugar
- Add the boiling water to the mix until all the cocoa is mixed and forms an icing that can coat the spoon. (it should not be too thin)
ASSEMBLY:
- Place all the sponge squares in pairs
- On the bottom sponge apply a layer of the raspberry compote
- Stack the top layer on the sponge and refrigerate for 30 mins until firm
- Once the sponge is firm dip it in the chocolate icing to coat evenly (make sure the icing is slightly warm)
- Drain the excess icing and coat the lamington in thread coconut, ensure all sides are coated evenly
