Sasko Lamingtons
(03 Jul 2018)

Sasko Lamingtons Expresso

Sasko Lamingtons 
 
Recipe by Clem Pedro 
 
2 cups SASKO flour
4 tsp baking powder
A pinch of salt
1/2 cup salted butter, slightly softened
3/4 cup sugar
2 free range eggs
2t vanilla paste
1/4 cup milk
2 clementines, zested and juiced
 
For the cocoa coating 
3 cups icing sugar
4 Tbsp good quality cocoa powder
2 Tbsp butter melted
1/2 cup milk
 
Toasted desiccated coconut to coat
 
Preheat your oven to 190C. Combine the flour, baking powder and salt together in a large mixing
bowl. In a separate bowl cremate butter and sugar together until pale and fluffy. Add the eggs
one at a time and beat into the mixture, ensuring the egg is well combined into the mixture before
adding the second egg.
 
Add the vanilla and eggs as well as the clementine zest and juice. Mix through until well combined
before pouring into a square or rectangle baking tin that has been greased. Bake for 35-40 minutes
or until a cake tester comes out clean after testing the cake.
 
Allow the cake to cool slightly before removing and cooling on a wire rack until completely cooled. 
For best results allow the cake to cool over night before cutting into squares.
 
Prepare the cocoa coating by combining the icing sugar, cocoa, melted butter and milk together,
ensuring the ingredients are well combined.
 
Dip the squares into the cocoa mixture, turning over to coat all the sides before rolling in the
toasted coconut.  Allow it to rest for 15 minutes before serving. For best result allow them to sit for an
hour.
 
 
 

 

 

 

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