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

METHOD

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.