Green Ant Lamingtons - Recipe by Christopher The
Ingredients
Sponge cake:
300 g plain (all-purpose) flour, sifted
15 g baking powder
2 g ground lemon myrtle
200 g butter, diced
200 g caster (superfine) sugar
6 g vanilla extract
165 g whole eggs
250 g buttermilk
Chocolate sauce:
350 g icing (confectioners’) sugar
25 g cocoa powder
10 g butter, diced
60 g boiling water
To assemble:
200 g desiccated (shredded) coconut
30 g green ants
3 g ground lemon myrtle
Method
Preheat the oven to 160 C (320 F). Grease and line the tin with baking paper.
For the sponge cake, sift the ?our with the baking powder and lemon myrtle. Add the butter, sugar and vanilla to a stand mixer bowl ?tted with the whisk attachment and beat on medium speed until light and ?uffy, about 6 minutes.
Add the eggs and continue to beat until well incorporated, about another 2 minutes. Add half the buttermilk and beat on medium speed for 1 minute, scrape down the side of the bowl, then add the ?our and mix on slow speed. Just before the ?our is fully combined, scrape down the side of the bowl once more and add the reserved buttermilk. Continue to mix until homogeneous.
Pour into the tin and bake for 30 minutes, or until a skewer inserted in the middle of the cake comes out clean. Allow the cake to cool in the tin for 10 minutes, then ?ip upside down onto a wire rack. This will help to keep the cake as ?at as possible. Remove the baking paper and allow to cool. Cut the cake into 5 cm cubes and freeze until hard, about 2 hours. (This makes dipping easier.)
To make the chocolate sauce, add all the ingredients to a bowl and whisk until smooth. Transfer to a small container that is deep enough to submerge the lamingtons when they are dipped.
Add the desiccated coconut, green ants and lemon myrtle to a bowl and mix well. Spike the frozen sponge squares with a fork and dip into the chocolate sauce. Allow any excess to drip back into the container then toss in the coconut mixture. Repeat for all the lamingtons, then transfer to a baking tray lined with baking paper.
Allow to set for 2 hours before serving.
