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  • Writer's pictureargyleaustraliansaffron

Saffron & Rosewater Lamingtons




Ingredients (cake)

  • 50 g unsalted butter, softened & cut into pieces,

  • 120 g castor sugar

  • 4 eggs (room temp)

  • 1 tsp vanilla extract

  • 120 g self-raising flour

Ingredients (icing)

  • Pinch of Argyle Australian Saffron (6-8 strands)

  • 160 g full cream milk

  • 1 tsp rosewater

  • 30 g softened butter

  • 500 g icing sugar 

  • 2 cups Desiccated coconut or shredded coconut, for coating

METHOD

  1. Gently warm milk for icing & add saffron to steep for at least 60 mins

  2. Preheat oven to 190°C & grease and line a square cake tin (20 cm) & set aside.

  3. Place sugar & eggs into a stand mixer & beat for 5-7 minutes

  4. Add unsalted butter & vanilla & mix on medium speed for 5 minutes

  5. Scrape down sides of mixing bowl & add self-raising flour. Mix for a further 30 seconds.

  6. Pour into prepared tin and bake for 25 minutes (190°C) until golden & springs back on touch

  7. Allow to cool in tin for 5 minutes before transferring onto a wire rack. 

  8. Once cooled, place into freezer for 30 minutes

  9. Remove from freezer & cut into even squares (approx 5cms)

  10.  Into a large bowl, add icing sugar, butter, saffron milk & rosewater & combine well

  11. Into another large bowl place your coconut

  12. One by one, dunk the cake squares into the icing mix, then gently coat with the coconut

  13. Once coated, refridgerate for one hour to set


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