Ingredients
- CRANBERRY SYRUP
- 250ml Ocean Spray® Cranberry Classic™ Juice Drink
- 250ml sugar
- CRANBERRY GANACHE
- 75ml cream
- 150ml cranberry syrup
- 300g white cooking chocolate, chopped
- Optional: 1 tsp butter
- SPONGE CAKE
- 4 eggs
- 200g caster sugar
- 200g plain flour
- 1 ½ tsp baking powder
- 1 ½ tsp vanilla extract
- 100g melted butter
- Pinch of salt
- CHOCOLATE ICING
- 250g icing sugar
- 30g cocoa powder
- 90ml milk
- 10g butter
- 500g desiccated coconut, to decorate
Instructions
- Preheat oven to 180C
- For the cranberry syrup, place Ocean Spray® Cranberry Classic™ Juice Drink and sugar into a pot over medium heat. Stir until mixture is reduced by half.
- For the cranberry ganache, add cream to cranberry syrup mixture, and bring to a light simmer.
- Remove from heat and pour mixture over the chocolate in a mixing bowl.
- Stir continuously until mixture is silky and smooth. (TIP: For a glossy ganache, add a teaspoon of butter to mixture)
- To create the sponge, add the eggs, sugar, flour, baking powder and vanilla extract to a large mixing bowl. Beat until light and fluffy.
- Add butter and salt and continue to beat until fully mixed.
- Pour mixture into lined cake tin and place into 180°C oven for 25 mins or until skewer comes out clean.
- Turn sponge onto cake rack and allow to cool.
- For the chocolate icing, sift icing sugar and cocoa into a heat-proof bowl.
- Add in milk and butter and stir to combine.
- Microwave the mixture for 15 seconds and stir again.
- Repeat step 11 until mixture is smooth and completely combined.
- To create the lamingtons, cut the sponge into the desired shape (usually cubes), then slice in half lengthways.
- Layer the ganache onto one side of the sponge then place other piece of sponge on top to create a sandwich.
- Dip sandwiched sponge into chocolate icing mixture and coat completely.
- Roll each lamington in desiccated coconut and decorate as desired.
This is a Non- Sponsored Recipe. Visit Ocean Spray for more Cranberry Recipes.