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GSABO - S2- Ep5 - Recipes

Amarula Ystervarkies (Lamingtons)

GSABO

The Great South African Bake Off

BBC Lifestyle

Ingredients

Sponge:

  • 250g Butter
  • 500ml Castor Sugar
  • 5ml Vanilla Extract
  • 4each Eggs, extra large
    • 750ml Flour
    • 20ml Baking Powder
    • 1ml Salt
    • 250ml Milk

Cocoa Icing:

  • 600g Icing Sugar
  • 80ml Cocoa
  • 60g Butter
  • 160ml Water
  • 100ml Marula Liqueur
  • 320g Desicated Coconut

Chantilly:

  • 200ml Fresh Cream
  • 30ml Icing Sugar
  • 15ml Marula Liqueur

Decorations:

  • 100g
  • Dark Chocolate

Preparation method

Sponge:

  • Preheat oven to 180’C
  • Cream butter and sugar.
  • Add eggs one at a time, beating well, add extract.
  • Sift flour, baking powder and salt.
  • Add to creamed mixture, alternating with milk.
  • Pour batter into lined 12- hole muffin tin.
  • Bake at 180 degrees for 25 minutes.

Cocoa Icing:

  • Sift sugar and cocoa.
  • Add with butter and water in a pan.
  • Heat and simmer.
  • Add Amarula.
  • Dip sponges in the syrup.
  • Roll in coconut.

Chantilly Cream:

  • Whip cream with sugar and Marula.
  • Pipe on lamingtons.

Decorations:

  • Pipe melted chocolate onto 2cm lengths onto baking paper.
  • Decorate the piped cream with the chocolate spikes