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Strawberry Matcha Lamingtons

Prep Time4 hours
Cook Time1 hour
Course: Dessert
Servings: 6 serves
Author: Andrea Love

Ingredients

Strawberry Jam

  • 300 g strawberries
  • 100 g castor sugar
  • 1 tablespoon lemon juice

Vanilla sponge

  • 125 g butter
  • 220 g castor sugar
  • 1 teaspoon vanilla extract
  • 3 eggs at room temperature
  • 260 g all purpose flour sifted
  • 3.5 teaspoon baking powder
  • 125 mL milk

Matcha glaze & assembly

  • 100 g white chocolate
  • 7 g matcha powder sifted
  • 60 mL thickened cream
  • 30 mL milk
  • 60 g icing sugar
  • 1.5 cups desiccated coconut

Instructions

Strawberry Jam

  • Hull your strawberries and cut into halves or quarters depending on size. Add to a saucepan along with sugar and lemon juice. Throw the squeezed out lemon rind into the pot as well.
  • Stir everything together until the fruit is well coated in the sugar. Let your strawberries macerate for a couple of hours (or overnight).
  • Remove lemon rind from the saucepan. Place saucepan over medium to high heat and bring to a boil, before lowering the temperature. Allow your jam to simmer, stirring regularly until the fruit breaks down completely - approximately 15 minutes. Jam should be at 104-105ºC. Alternatively, test to see if your jam is ready by spooning a small amount on to a chilled plate. To test if your jam is ready, put a blob on a chilled plate and run your finger through the middle. If the line remains and doesn't fill in, it's ready.
  • Decant your jam into a sterilised jar and keep in the fridge until ready to use.

Vanilla sponge

  • Preheat oven to 160ºC (fan-forced). Line a 21cm square tin with baking paper.
  • In the base of a stand mixer combine softened butter with sugar and vanilla. Beat at high speed until light and fluffy. Add eggs, one at a time, beating well in between so that the batter remains smooth.
  • Combine flour and baking powder. Add half the mix to your wet batter and stir to combine. Then add half the milk. Repeat with the remaining flour and milk.
  • Pour the batter into your prepared tin and bake for 30 minutes, or until an inserted skewer comes out clean. Allow to stand for 5-10 minutes before removing from the tin and placing on a cooling rack. Allow to cool completely before using.

Matcha Glaze

  • Add cream and milk to a heatproof jug and microwave for 30-60 seconds until warm.
  • Add white chocolate and sifted matcha powder to a bowl and pour over cream mixture. Using a spatula, or a whisk, gently stir until white chocolate has melted completely.
  • Sift in icing sugar and whisk until dissolved. Set glaze aside for five minutes to cool sightly before using.

Assembly

  • Add desiccated coconut to a shallow bowl. Cut sponge cake into nine even squares. Cut through the middle and open up, adding a dollop of strawberry jam to one side. Sandwich both pieces of sponge together. Repeat with remaining sponge cake. Place sponge into the freezer for 20-30 minutes to firm up slightly before dipping.
  • Using two forks to handle your lamington, dip strawberry filled sponge into the glaze, turning over to coat all sides. Lift up with the forks and allow any excess to drip away. Then place into the bowl of coconut and coat thoroughly. Place your lamington on a lined tray, and repeat with remaining sponges.
  • Once your lamingtons are complete, allow to set in the fridge for one hour before serving.