Name: Burfee lamingtons
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 300 ml castor sugar; 500 ml cake flour; 15 ml baking powder; 1 ml salt; 250 ml milk; 100 g butter or margarine; 5 ml vanilla essence; 4 eggs; 250 ml icing sugar; ground cardamom to taste; 250 ml milk; 5 ml vanilla essence; 45 ml butter; 15 ml Klim; dessicated coconut; coloured almonds to garnish

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Ingredients (16)

Hot milk sponge

300 ml	castor sugar
500 ml	cake flour
15 ml	baking powder
1 ml	salt
250 ml	milk
100 g	butter — or margarine
5 ml	vanilla essence
4	eggs

250 ml	icing sugar
	ground cardamom — to taste
250 ml	milk
5 ml	vanilla essence
45 ml	butter
15 ml	Klim

To finish

	dessicated coconut
	coloured almonds — to garnish

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Method:

Hot milk sponge cake

Beat eggs and sugar together until light and creamy.

Sift flour, baking powder and salt together. Add to egg mixture and fold in lightly until well combined.

Heat milk and butter in a small, heavy-based saucepan. Do not boil, stir until butter is melted. Remove from heat and add essence.

Add milk mixture to cake mixture and mix well. Spoon mixture into two greased 20 cm round cake pans or 1 rectangle pan.Bake in a preheated oven at 180 °C for 25 – 30 minutes. Leave in pans to cool for a few minutes before turning out onto a wire rack to cool completely.

Syrup

Warm milk and butter. Do not boil. Add icing sugar, klim, essence and cardamom. Remove from heat when well combined.

Assemble

Cut cake into equal sized squares. Dip each side of the pieces into the syrup. Do not over soak. Roll in coconut and decorate with coloured almonds.

Reprinted with permission from Aneesa Mansoor from Aniseeds blog, follow along on Instagram for more.