I created this recipe for the Barkers Recipe Developer competition and it has landed me a spot in the top 4, Woohoo! It is a classic lamington with a twist and lathered in delicious Barker’s Lemon Curd (the best pre-made curd you can buy). Definitely give this a try, you will not be disappointed.
- 125g butter, softened
- 2 tsp grated lemon rind
- 1 cup caster sugar
- 3 eggs
- 1 cup plain flour
- 1 tsp baking powder
- 1/2 cup sour cream
- ½ jar Barkers New Zealand Squeezed Lemon Curd, chilled
- ¾ cup shredded coconut
- ¼ cup coconut chips
- 2 strawberries, halved (note you will more if you use smaller tins)
- Edible flowers out of the garden
Preheat oven to 160°C. Grease and line 4 mini cake tins (I have 11cm diameter spring form ones that I use for this recipe. Alternatively you could use petite loaf tin or standard muffin tin.)
Beat butter, lemon rind and sugar together until light and fluffy. Add eggs and beat until well combined. Sift flour and baking powder together. Fold sifted ingredients into the butter mixture. Then fold through the sour cream until mixed through.
Pour mixture evenly into the greased and lined mini cake tins.
Bake for 30 minutes or until cake springs back when lightly touched. Leave in tin for 5 to 10 minutes before turning out onto a wire rack.
When cakes are cold place in the fridge for 20 minutes. Whilst they are cooling down grab the Barkers Lemon Curd from the fridge and place on the bench. Also measure out both coconuts and place in a wide bowl.
Grab out the cakes and place on the bench. Hold the first cake in your hand and with the other hand coat the sides and top of the cake with the lemon curd. Make sure its an even coating throughout so that there aren’t any bald patches (no one wants that!) Once coated hold above the coconut bowl and sprinkle the coconut over the cake and around the sides. Once you have a nice even coat place on a wooden board. Repeat process for remainder cakes.
To add the finishing touches simply add a dollop of Barkers Lemon Curd to the top followed placing a strawberry halve and a matching pansy.