Australia x India
Coconut jaggery lamingtons
Australia's coconut cake squares took a dip in jaggery chocolate and came out tasting like a narkel naru.
120 minTime
6 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original370kcalsame
6 gproteinsame
4 gfibresame
120minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Beat the eggs and sugar on high for 7 minutes until pale and thick.
- 2Fold in the sifted maida and baking powder, then 40 g melted butter mixed with 30 ml milk. Pour into a lined 20 cm square tin.
- 3Bake in the oven at 180°C for 22 to 25 minutes. Cool completely, at least 1 hour, then cut into 16 squares.
- 4Melt the jaggery in the water on low heat for 3 minutes. Whisk in the cocoa, remaining butter and cardamom, then the remaining milk off the heat.
- 5Dip each square in the warm syrup with two forks, let it drip, then roll in the coconut. Set on a rack for 30 minutes.
Serve it like this
Stack three lamingtons into a small tower on a plate. Add a dollop of whipped cream and a spoon of mango or strawberry jam on the side.
