A luxe lamington that will keep you coming back for more!
Yes, Nutella Lamingtons. We did it, and we don’t regret it. #whatdiet
The Sweet Magazine team whipped up a delicious white chocolate and Nutella coating that combines with our favourite butter cake for a luxe lamington that will keep you coming back for more!
280g butter, softened
1 cup caster sugar
2 tsp natural vanilla extract
2 cups self raising flour
1/2 cup milk
1/2 cup sour cream
200g white chocolate
1/4 cup cream
1/4 cup Nutella
2 tbsp butter
To make your Nutella Lamingtons, you’ll need cake. Instead of the traditional sponge cake we’ve used a delicious, moist buttercake.
Beat together the butter, sugar, and vanilla until light and fluffy.
Add the eggs, one at a time, beating until fully incorporated.
Add half the flour and beat until just mixed through.
Add the milk and sour cream, then the remaining dry ingredients. Beat until all of the ingredients are well combined remembering to stop and scrape the sides of the bowl.
Line a slice tin with baking paper and pour in the batter. Bake at 180*C for 25-30 minutes, turning half way. Your cake is ready when the top bounces back when gently pressed, or a skewer inserted into the centre of the cake is clean when removed.
Allow to cool completely.
To make the coating for your Nutella Lamingtons, add the chocolate, Nutella, cream, and butter to a microwave safe jug or bowl. Microwave for 30 seconds on low power and stir well. Repeat for 15 seconds at a time, stirring well between each blast in the microwave until the chocolate is completely melted.
Cut your cake into squares and pop into the freezer for 15 minutes, this will help stop the cake from crumbling while you coat them.
Coat your cake in the Nutella mixture and allow the excess to drip. We found it easiest to actually spread the Nutella mix on to the cake.
Immediately coat the Nutella covered cake in shredded coconut and pile high on a platter. Best enjoyed the same day, and lets be honest they won’t make it long after you’ve made them!