EVOO Lamingtons
1:15
Easy
12345
Makes: 15
115g butter, softened to room temperature
90ml Bertolli Originale Extra Virgin Olive Oil
300g caster sugar
6 extra-large (60g each) eggs
350g plain flour
½ tsp bicarbonate of soda
250g sour cream
2 tsp vanilla bean paste
Desiccated coconut, to decorate
ICING:
260g icing sugar mixture
60g cocoa powder
125ml milk
2 tbsp boiling water
2 tsp Bertolli Originale Extra Virgin Olive Oil
STEP 1
Preheat oven to 180ºC (160ºC fan).
STEP 2
Grease and line a 20x30cm rectangular pan.
STEP 3
Use a stand mixer or handheld beater to beat butter, Bertolli Originale Extra Virgin Olive Oil and caster sugar together until pale and fluffy.
STEP 4
Add the eggs, one at a time, whisking each one in with a tablespoon of the flour. Use a spatula to fold in the remaining flour and bicarbonate of soda, then fold in sour cream and vanilla until combined.
STEP 5
Pour the batter into the prepared tin and smooth the surface using a spatula. Bake for 50-60 mins until golden in colour and a skewer inserted into the middle of the cake comes out clean.
STEP 6
Allow cake to cool completely in tins before removing, cutting into 15 large squares and freeze for about 1-2 hours (this makes the lamingtons easier to ice).
STEP 7
When ready to decorate, combine all icing ingredients in a heatproof bowl and whisk until combined and smooth. Pour desiccated coconut onto a large, flat plate. Use two forks to dip the frozen cake squares into the icing to coat then roll in the coconut to coat.
STEP 8
Allow the coated lamingtons to stand for about 2 hours before eating, this allows the cake to defrost and for the icing to set.
