Chocolate and caramel lamingtons
|300 g||brown sugar|
|150 g||castor sugar|
|5 ml||vanilla — essence|
|90 g||cocoa powder|
|250 ml||water — boiled|
|125 ml||yoghurt — Greek|
|10 ml||baking powder|
|5 ml||bicarbonate of soda|
|250 ml||white sugar|
Preheat your oven t 170ºC and line a large rectangle cake pan with non-stick baking paper.
Sift the flour, bicarbonate of soda and baking powder together and set aside.
Mix the cocoa and boiling water together and leave to cool for a few minutes.
Add the yoghurt to the cocoa mix and mix well.
Cream the softened margarine and sugars in a mixing bowl, using the beater attachment set on medium/high speed, until the mixture appears pale, fluffy and very light in texture.
Turn the machine down to a medium/low speed. While the machine is running, add the eggs one at a time, mixing well until smooth after each addition.
Then add ½ the cocoa mixture and beat in well. Scrape the bowl down every now and again.
Add the sifted dry ingredients, a spoonful at a time, into the mixture while the machine is running on a low speed, making sure all the dry ingredients are thoroughly incorporated.
Add the remaining liquid mixture and beat very well until the mixture is smooth.
Pour the mixture into the prepared rectangle cake tin and bake until done. About 30-45 minutes.
Tip: The cake will form a slight crust on the surface and is very dark in colour.
Remove from the oven, and allow the cake to stand for 3 minutes in the tin, before turning out onto a cooling rack to cool.
Chill in the fridge for at least a couple of hours (preferably overnight) before cutting.
Place the water and sugar into a clean saucepan and set over a low heat.
Dissolve the sugar completely before allowing to come up to the boil.
Boil until the sugar turns a deep caramel colour. (nice and dark and it becomes a little bitter) Just be careful not to let it go too far or it will burn.
Remove from the heat and immediately whisk in the cream. Be careful as it will rise up quite a bit and create steam.
Place back over a gentle heat and stir until smooth.
Remove from the heat and stir in the butter and salt.
Allow to cool and then if necessary, thin down to the consistency of pouring cream, by mixing in a little water.
Flaked or ground almonds – or a combination.
Turn the cake slab out onto a flat tray and cut out evenly –sized squares with a sharp knife.
Dip each square into the caramel sauce and then roll into the toasted almonds.