mango passionfruit lamingtons

It's become a tradition on the blog to make something lamington inspired for Australia Day. Last year I made raspberry lamingtons; this year I made a batch of tropical flavoured mango and passion fruit lamingtons.

I used the brown butter sponge recipe from Beatrix Bakes and dipped the lamingtons in mango jelly inspired by this recipe here. The cakes were sandwiched with passionfruit curd and unsweetened whipped cream. If making curd isn't your thing, just buy some lemon curd and stir through some passionfruit pulp. The lamingtons are best made over 2 days giving time for the cakes to firm up before they're dipped.

Here's the recipe for you which makes 12 lamingtons. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°CThe cake and curd should be made the day ahead and the mango jelly prepared a few hours before dipping the lamingtons.

Mango passionfruit lamingtons – makes 12
Brown butter sponge
160g plain flour
½ tsp salt
4 room temperature eggs 
150g caster sugar
85g unsalted butter
1 tsp vanilla extract

Passionfruit Curd
2 eggs
60 ml passion fruit pulp, reserve 1 tbs
60 ml lemon juice
80g caster sugar
60g unsalted butter, softened and cut into small cubes

Mango Jelly
1 mango, peeled
85g pkt mango jelly crystals
250mls boiling water

Topping and filling 
1 cup each shredded coconut and desiccated coconut 
½ cup passionfruit curd
300ml thickened cream, lightly whipped with ½ tsp vanilla bean paste
Preheat the oven to 180°C, conventional. Grease and flour the 12 holes in a friand pan. Set aside while making the cake batter.

Sift the flour with the salt onto a piece of baking paper and set to one side. Over a pot of barely simmering water, heat the sugar and the eggs in the mixer bowl until they are hot to the touch. Pop the mixer bowl onto the stand mixer or use an electric hand whisk and whisk for 8 minutes on a medium/high speed until the egg mix is pale, fluffy and can hold a peak. While this is whisking, brown the butter. Either heat the butter in a saucepan over a low heat until the butter starts to turn a toasty brown or do this step in a covered bowl in the microwave. It usually takes about 5 minutes on high in the microwave but check every minute or so. You should have about 75g of browned butter. Remove from heat, add the vanilla and set aside. 

Gently scrape the egg mix into a wide, large-ish mixing bowl. Sift over half the flour/salt mix and gently fold in with a whisk, turning the mix over while spinning the bowl slowly. Fold in the remaining sifted flour until it has been fully incorporated. Slowly pour in the warm melted butter mix and fold in. Divide among the friand holes and bake for 20 minutes or until light golden and a skewer inserted in the centre comes out clean. Cool slightly, then cut around each friand to release before turning out onto a wire rack to cool completely. Once cool, refrigerate overnight in a sealed tin. 

Passionfruit curd
To make the passion fruit curd, place the eggs, passionfruit pulp, lemon juice and sugar in a bowl over a pan of simmering water. Stir continuously with a wooden spoon for 8 minutes, until thick, then remove from the heat. You can also do this in a heatproof bowl in the microwave. Microwave on medium for 4-6 minutes, stirring every minute or until thickened. Pass the mixture through a sieve and whisk in the butter. Spoon through the reserved passionfruit pulp. Leave to cool before storing in a sealed container in the fridge.

Mango jelly – you’ll need to start this process an hour or two before dipping.
Put the cakes into the freeze before making the jelly. Process the flesh of 1 mango until smooth to give about 2/3 cup. Combine the jelly crystals in a bowl with 1 cup (250ml) boiling water, stirring to dissolve crystals. Stir in mango pulp. Chill until jelly starts to set around the edge of the bowl.

Once that’s done, set up a dunking station with your sponges, bowl of jelly, a wire rack, a small bowl of cold water (this has great non-stick properties), a tray of mixed coconut, and a resting tray for the completed lamingtons.

If the cakes have risen slightly, slice off the tops to give a flat surface. Dip each lamington into the jelly mixture, place on a wire rack over the jelly bowl to drain off any excess jelly. Dip your fingers in the cold water and pick up the lamington and place in the coconut and then roll the lamington in the coconut. Place the lamingtons on the resting tray then refrigerate for about 1 hour, or until the lamingtons have set. Refresh the coconut as needed.

When dry, cut the cakes in half horizontally. Spread one half with curd (1-2 tsp each); pipe or spoon the whipped cream on top and then sandwich together. Repeat with remaining cakes. Store in an airtight container in the fridge for up to 2-3 days.

See you all again next week with some more baking from my kitchen. 

Bye for now,


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