Spiced lamingtons

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  • A perfect little cake packed with cinnamon and chocolate

    Preparation time: 30 minutes

    Cooking time: 30 minutes

    Serves 6

    15g fennel seeds

    5g star anise

    5g cloves

    10g cinnamon powder

    5 eggs

    140g caster sugar

    150g plain flour

    1tbsp vanilla sugar

    55g butter, softened

    250g dark chocolate

    250ml double cream

    100ml whole milk

    250g desiccated coconut

    1. Preheat the oven to 180ºC/350ºF/gas mark 4. Pound the fennel seeds, star anise and cloves in a mortar and pestle. Pass through a fine sieve and add the cinnamon. This amount of spices is enough to make three batches. Set aside 1 tbsp for now and store the rest for future.

    2. Heat a bowl over a saucepan of water. Add the eggs and sugar and beat together until thick and smooth. Add the flour, vanilla sugar, spices and 45g of the softened butter. Grease two square 20cm cake tins and dust over a little flour. Pour in the mixture and bake in the centre of the oven for 20-25 minutes.

    3. Once cooked, remove from the tins and allow to cool. Cut into 3cm cubes.

    4. Break up the chocolate and melt over a pan of gently simmering water with the cream, milk and the remaining butter. Coat each cube with the melted chocolate and then the desiccated coconut.

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