Caramel Malt Lamingtons
A twist on an old favourite - you’ll wonder why you’ve never made these malted lamingtons before! Great when it’s your turn to ‘take a plate’ to the next gathering.
Makes :
12 - 15
Difficulty:
Medium
Preparation Time:
30-40 minutes (+ 35-45minutes baking time)
Ingredients
Malted Caramel
20g caster sugar
90g salted butter (cubed)
120ml thickened cream
2 tbsp Saunders’ Malt Extract
1 tsp sea salt flakes (or to taste)
Sponge Cake
1 Butter or Vanilla packet cake mix
2 tbsp Saunders’ Malt Extract
1 tsp vanilla extract
Chocolate Coating
250g dark chocolate
3 tbsp coconut oil
Desiccated coconut, for rolling
Method
Prepare the cake according to packet directions, adding Saunders’ Malt Extract and vanilla to the batter. Bake in a square tin, then cool completely.
To make the malted caramel, place sugar in a heavy saucepan over medium heat. Without stirring, let it melt and turn a deep amber colour, swirling the pan occasionally.
Add butter carefully (it will bubble). Whisk until fully melted and combined. Slowly pour in cream while whisking until smooth.
Gradually increase the heat until the sauce just boils. (105°C if using a candy thermometer).
Remove from heat and stir in Saunders’ Malt Extract and sea salt flakes. Allow to cool slightly — caramel will thicken as it cools.
To assemble the cake, slice the sponge horizontally through the middle. Spread a generous layer of malted caramel, then stack the halves back together. Cut into even squares.
To coat the lamingtons, melt dark chocolate with coconut oil until smooth. Working quickly, dip each square into the chocolate, letting excess drip off, then roll in desiccated coconut.
Place lamingtons on a lined tray and refrigerate until the chocolate is set. Enjoy!
Tip: Before assembling, place the caramel-filled squares into the freezer until firm. This keeps the cake stable and makes dipping in chocolate much easier.