Name: Vegemite lamingtons recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 24
Ingredients: 125g butter, softened; 1 cup caster sugar; 3 eggs; 1 tsp vanilla extract; 1 3/4 cups self-raising flour; 1/2 cup milk; 150ml cream; 100g dark chocolate; 1 1/2 tbsp Vegemite; 1 1/2 cups icing sugar; 1 tbsp cocoa; 1/4 cup milk; 1/2 cup strawberry jam; 2 cups desiccated coconut

by Greer Worsley Last updated on 10/06/2020

Don’t judge these lamingtons till you try them. The savoury Vegemite gives the sweet chocolate glaze a depth of flavour that matches really well with the sponge cake and jam filling. - Greer Worsley

Ingredients

125g butter, softened
1 cup caster sugar
3 eggs
1 tsp vanilla extract
1 3/4 cups self-raising flour
1/2 cup milk
150ml cream
100g dark chocolate
1 1/2 tbsp Vegemite
1 1/2 cups icing sugar
1 tbsp cocoa
1/4 cup milk
1/2 cup strawberry jam
2 cups desiccated coconut

Method

Step 1

Preheat oven to 180C. Line an 18cm x 27cm slice tin with baking paper.
Step 2

Cream butter and sugar until pale and fluffy. Add eggs one at a time, beating well between each addition. Beat in vanilla, then fold in flour and milk to form a smooth batter. Pour into prepared tin and bake for 30-35 minutes until a skewer inserted into the centre comes out clean. Set aside to cool completely.
Step 3

Place cream in a small saucepan and heat until bubbles appear around the edge. Add chocolate and stir until melted. Stir in Vegemite. Remove from heat. Sift icing sugar and cocoa into a large bowl. Pour in chocolate mixture and whisk. Whisk in milk to form a smooth, thin, pourable consistency.
Step 4

Cut sponge cake into 4cm squares. Slice each square in half and spread with a jam, then sandwich back together. Place coconut in a shallow dish. Using two forks, coat each sponge sandwich completely in the glaze, allowing excess to drip off. Carefully toss in coconut and place on a tray lined with baking paper. Continue with remaining sponge squares.