Peanut Butter Lamingtons
Prep
10 min
Cook
20 min
Serves
20
Skill
Vegetarian
Prep
10 min
Cook
20 min
Serves
20
Skill
We’ve added a peanut butter twist to Australia’s favourite tea-time treat!
Love peanut butter? Discover 12 ways you can use this creamy spread, from savoury such as satay veggie pies to the sweet stuff, like peanut butter cookies. View our favourite peanut butter recipes.
Ingredients
- 150 g caster sugar
- 2 large eggs, room temp
- 1/2 cup peanut butter, smooth, no added sugar or salt
- 3/4 cup So Good™ Unsweetened Almond Milk
- 150 g margarine, melted and cooled
- pinch salt
- 1 tsp vanilla essence
- 1 1/2 cups white self-raising flour (200 g)
- 2 Tbs cornflour (20 g)
For the glaze
- 3/4 cup So Good™ Unsweetened Almond Milk
- 100 g dark chocolate, coarsely chopped
- 1/4 cup cocoa powder
- 2 Tbs icing sugar
Garnish
- 1/3 cup chopped unsalted peanuts
- 1/3 cup desiccated coconut
Nutrition per serving
912 kJ
energy kj
5 g
protein
4 g
saturated fat
1.7 g
dietary fibre
20 g
carbohydrate
11 g
sugars
152 mg
sodium
Method
- Preheat oven to 180°C. Line base and two long sides of a 23 x 33 tin with baking paper.
- In a large bowl, whisk caster sugar and eggs for 1 minute until pale and foamy. Whisk in peanut butter.
- Add peanut butter, So Good Almond milk, margarine, salt, and vanilla, and whisk again until very smooth. Sift over flour and cornflour, and whisk once more until just combined.
- Transfer batter to prepared tin, smooth surface, and bake 18 - 20 min until the cake is golden and a toothpick inserted into the centre comes out clean. Cool in tin for 5 minutes, then turn out onto a wire rack and cool completely.
- To make the glaze, place So Good Almond milk in a saucepan over medium heat, warm until just steaming – do not boil. Remove pan from heat, add the chopped chocolate, and whisk until melted. Whisk in cocoa powder and icing sugar until smooth. Transfer glaze to a large measuring jug, or a medium bowl, and cool slightly.
- Trim edges of cake and cut into 20 pieces. Combine chopped peanuts and coconut in a small bowl. Using a fork to support a piece of cake, dip base into bowl of glaze, then spoon the chocolate glaze over top and sides to coat evenly. Transfer to a rack or piece of baking paper, and sprinkle top with coconut mixture. Repeat with remaining cake pieces.
Tips
- For a filled lamington, slice cooled cake into two layers through the centre, spread bottom layer with a thin coating of your favourite jam and drizzle with a bit of extra peanut butter. Replace top layer and continue from Step 6, to coat with chocolate glaze.
- If chocolate glaze thickens as you’re coating the cakes, place the jug into a shallow bowl of hot water and stir for a minute or two until it warms up.
- 150 g caster sugar
- 2 large eggs, room temp
- 1/2 cup peanut butter, smooth, no added sugar or salt
- 3/4 cup So Good™ Unsweetened Almond Milk
- 150 g margarine, melted and cooled
- pinch salt
- 1 tsp vanilla essence
- 1 1/2 cups white self-raising flour (200 g)
- 2 Tbs cornflour (20 g)
For the glaze
- 3/4 cup So Good™ Unsweetened Almond Milk
- 100 g dark chocolate, coarsely chopped
- 1/4 cup cocoa powder
- 2 Tbs icing sugar
Garnish
- 1/3 cup chopped unsalted peanuts
- 1/3 cup desiccated coconut
Nutrition per serving
912 kJ
energy kj
5 g
protein
4 g
saturated fat
1.7 g
dietary fibre
20 g
carbohydrate
11 g
sugars
152 mg
sodium
- Preheat oven to 180°C. Line base and two long sides of a 23 x 33 tin with baking paper.
- In a large bowl, whisk caster sugar and eggs for 1 minute until pale and foamy. Whisk in peanut butter.
- Add peanut butter, So Good Almond milk, margarine, salt, and vanilla, and whisk again until very smooth. Sift over flour and cornflour, and whisk once more until just combined.
- Transfer batter to prepared tin, smooth surface, and bake 18 - 20 min until the cake is golden and a toothpick inserted into the centre comes out clean. Cool in tin for 5 minutes, then turn out onto a wire rack and cool completely.
- To make the glaze, place So Good Almond milk in a saucepan over medium heat, warm until just steaming – do not boil. Remove pan from heat, add the chopped chocolate, and whisk until melted. Whisk in cocoa powder and icing sugar until smooth. Transfer glaze to a large measuring jug, or a medium bowl, and cool slightly.
- Trim edges of cake and cut into 20 pieces. Combine chopped peanuts and coconut in a small bowl. Using a fork to support a piece of cake, dip base into bowl of glaze, then spoon the chocolate glaze over top and sides to coat evenly. Transfer to a rack or piece of baking paper, and sprinkle top with coconut mixture. Repeat with remaining cake pieces.
Tips
- For a filled lamington, slice cooled cake into two layers through the centre, spread bottom layer with a thin coating of your favourite jam and drizzle with a bit of extra peanut butter. Replace top layer and continue from Step 6, to coat with chocolate glaze.
- If chocolate glaze thickens as you’re coating the cakes, place the jug into a shallow bowl of hot water and stir for a minute or two until it warms up.