Burfee lamingtons

Aneesa Mansoor
12 servings Prep: 20 mins, Cooking: 30 mins
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Pieces of hot milk sponge cake dipped in a creamy cardamom flavoured syrup inspired by burfee, rolled in coconut and decorated with coloured almonds make perfect sweet lamingtons fit for celebrations or snacks.

By Independent Contributor May 03 2022
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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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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.
Warm milk and butter. Do not boil. Add icing sugar, klim, essence and cardamom. Remove from heat when well combined.
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.

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