Green Tea Lamingtons by Simonette Mallard
Cakes and Tarts
Why this recipe is special:
I wanted to share some Kiwi Kwisine with my Japanese friends, but also wanted to give them a lttle taste of home. Green tea powder is often used in sweets in Japan and is perfect in lamington icing.
Serves: 10
Ingredients:
Sponge cake:
3 eggs
pinch salt
50g melted butter
1 cup flour
1 tsp Hansells Baking Powder
3/4 cup caster sugar
1/2 tsp Hansells Natural Vanilla Essence
Green Tea Icing:
3 Tbs matcha (green tea powder)
2 1/4 cups icing sugar
100ml boiling water
25g melted butter
dessicated coconut for coating
whipped cream and raspberry jam to serve
Method:
Make or buy the sponge the day before icing. Beat eggs with salt and sugar until thick and creamy. Sift in the flour and baking powder, then gently fold in the melted butter and vanilla. Pour into a a greased and lined square or oblong 20cm tin. Bake in a 190 degree oven for around 25-30 mins, until set and golden. Leave in tin for a few minutes then cool on a wire rack.
Cut into 20 lamington cakes the next day.
For the icing, sift together the green tea powder and icing sugar, then whisk in the melted butter and boiling water. The icing should be a thick slurry, but not so thick you can't dip the lamingtons. Adjust the amount of water if necessary. Working quickly, dip a lamington square into the icing so that it is fully coated. Roll the sticky square in dessicated coconut and then place on a cooling rack to dry. Repeat with each square.
To serve, slice the lamington in half, spead raspberry jam on one half and top with a dollop of whipped cream. Place the other half back on top and enjoy!
