Bega Peanut Butter
Peanut Butter Lamingtons
Lamingtons, with a nutty twist! Reinvent the classic lamington by adding a Bega Peanut Butter cream to your recipe.
Preheat oven to 180C/160C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 5cm above edges.
Using an electric mixer, beat eggs for 8 minutes or until thick and creamy. Gradually add sugar, beating until dissolved after each addition. Gently fold in triple-sifted flours until just combined (do not over-mix; see note). Spread into pan. Bake for 35 minutes or until golden and sponge springs back when pressed. Turn onto a baking paper-lined wire rack to cool.
Meanwhile, make Chocolate Icing Stir milk and butter in a heatproof bowl over a saucepan of simmering water until butter is melted. Sift over sugar and cocoa. Whisk until smooth. Turn off heat (leave bowl over pan so icing remains warm).
Using a large serrated knife, trim sides of sponge. Cut into 16 rectangles. Combine coconut and chopped peanuts on a tray. Brush off excess crumbs from 1 piece of sponge. Insert a skewer into crust side without going all the way through. Holding skewer over icing, spoon icing over sponge with a large spoon, rotating skewer to coat evenly. Shake off excess. Slide sponge off skewer onto tray of coconut mixture. Sprinkle over top and sides of sponge to coat. Transfer to a tray lined with baking paper. Repeat with remaining sponge, icing and coconut mixture (if icing starts to thicken, stir in a little water). Set aside for 1 hour to set.
Meanwhile, make Peanut Butter Cream Using an electric mixer, beat butter until pale and creamy. Beat in peanut butter until smooth and combined. Add icing sugar, 1/2 cup at a time, beating until well combined.
Using a serrated knife, carefully halve lamingtons. Sandwich with peanut butter cream and jam. Serve.