Entertaining,  Food & drink

Splice lamington

Nothing reminds me of long, balmy summer nights as a kid in Melbourne more than hearing the chimes of 'greensleeves' echo through the air as an icecream van does lazy laps of the block. Just in time for Australia Day weekend, here's a dessert inspired by that classic frozen favourite - the Splice. Featuring a pine-lime curd and vanilla meringue kisses wedged in between a white choc lime coated sponge, it's a 10 year old's heaven

Yields16 Servings
Prep Time40 minsCook Time1 hr 20 minsTotal Time2 hrs

For the sponge (or 1x store bought cake)
 6 eggs
 ¾ cup caster sugar
 1 tsp vanilla extract
 1 cup plain flour
 ½ tsp baking powder
 75 g butter, melted
For the pine-lime curd
 2 pineapple juice
 4 limes, juiced, plus zest of 3 limes
 200 g caster sugar
 2 eggs, plus 1 egg yolk
 2 tbsp cornflour
meringue
 2 egg whites
 ½ cup caster sugar
 1 pinch salt
white choc + lime icing
  cup pineapple juice (fresh or canned)
 1 lime zest (leftover from curd)
 100 g white chocolate, melted
 2.50 cups icing sugar
 1 cup dessicated coconut

1

Preheat oven to 180°C (356°F), grease and line 2x 20cm square (shallow) baking tins

For the sponge
2

Add the eggs, sugar and vanilla to an electric mixer and whisk on high speed for around 10 minutes or until pale, thick and doubled in volume

3

Add the flour and baking powder to a separate bowl. Sift half of flour mixture over the egg mixture and gently fold through using a large metal spoon. Repeat with the other half of the flour. Then add the cooled melted butter and fold through, taking care to scrape from the bottom of the bowl as it tends to sink

4

Divide the batter between the two baking tins and pop in the oven for 15-20 minutes, until sponges are slightly golden on top and spring back when touched (or leave no goo when a wooden skewer is inserted). If you have an old oven like mine, you may find the top one bakes faster and you need to leave the bottom one in for an extra minute.

Allow the sponges to cool completely, preferably on a wire rack. Once cool, and cut into 16 squares and then each in half horizontally.

For the meringue
5

Turn the oven down super low to around 120C (250F), and line two baking trays with non-stick baking paper.

6

Use an electric mixer to beat the egg whites and salt until it forms soft peaks. Gradually trickle in the sugar, beating well between each addition, until all the sugar dissolves. Continue to beat on high for around 3 minutes, until the mixture is lovely and glossy and smooth

7

For fancy looking meringue kisses, spoon the meringue into a piping bag with a large nozzle attachment, twist the end closed, and pipe onto the baking trays. Otherwise, just use two teaspoons to help shape and dollop little balls onto the trays.

Bake meringues for around one hour - until they're hard on the outside but still have a bit of squish inside (it'll be much nicer than eating rock hard meringues!). Turn oven off and leave meringues in the oven to cool completely

For the curd
8

Zest and juice all the limes and add, along with the pineapple juice, to a medium size saucepan. In a separate bowl, whisk together the eggs, sugar and cornflour until creamy, then add into the saucepan.

9

Turn your stovetop to a low to medium heat, and whisk the mix slowly but continuously for around 5-8 minutes, making sure you get into the corners of the pan so it doesn't go lumpy. Once it starts to thicken up (enough to coat the back of a spoon), add in your chunks of butter one by one, letting each dissolve before adding the next. Keep whisking until the curd starts to go smooth and thickens up enough to loosely hold its shape in the pan when stirred.

Remove from the heat, let it cool down to around room temperature

10

In a shallow bowl or tray, mix together the pineapple juice, lime zest and melted white chocolate (don't worry, the chocolate shouldn't go hard like it would if mixed with water). Grab a whisk and slowly incorporate the icing sugar, adding until it goes thick enough to coat the back of a spoon (you may need to add a bit more or less depending on how hot it is in the kitchen!). Whisk a bit longer until and chunks of icing are gone.

Add your dessicated coconut to another, separate shallow bowl or tray.

To assemble
11

Using two forks to hold the sponge squares, dip each in the icing mixture and then into the bowl of desiccated coconut, leaving one side uncovered. This is where you'll spread the filling later, and you can rest your lamington on this side face down to set. Allow to set for 5-10 minutes, preferably on a wire rack.

Flip half of the squares upside down (so the uncoated side is facing up) and, using a knife, smear a thick dollop of curd on top. Next, top with 2-3 meringue kisses, then sandwich another sponge square on top of that. Ta-da! You've done it!

Lasts 2-3 days in the fridge and if you're making them ahead, be sure to pop them in an airtight container r seal tighlty with clingwrap so they don't dry out

Ingredients

For the sponge (or 1x store bought cake)
 6 eggs
 ¾ cup caster sugar
 1 tsp vanilla extract
 1 cup plain flour
 ½ tsp baking powder
 75 g butter, melted
For the pine-lime curd
 2 pineapple juice
 4 limes, juiced, plus zest of 3 limes
 200 g caster sugar
 2 eggs, plus 1 egg yolk
 2 tbsp cornflour
meringue
 2 egg whites
 ½ cup caster sugar
 1 pinch salt
white choc + lime icing
  cup pineapple juice (fresh or canned)
 1 lime zest (leftover from curd)
 100 g white chocolate, melted
 2.50 cups icing sugar
 1 cup dessicated coconut

Directions

1

Preheat oven to 180°C (356°F), grease and line 2x 20cm square (shallow) baking tins

For the sponge
2

Add the eggs, sugar and vanilla to an electric mixer and whisk on high speed for around 10 minutes or until pale, thick and doubled in volume

3

Add the flour and baking powder to a separate bowl. Sift half of flour mixture over the egg mixture and gently fold through using a large metal spoon. Repeat with the other half of the flour. Then add the cooled melted butter and fold through, taking care to scrape from the bottom of the bowl as it tends to sink

4

Divide the batter between the two baking tins and pop in the oven for 15-20 minutes, until sponges are slightly golden on top and spring back when touched (or leave no goo when a wooden skewer is inserted). If you have an old oven like mine, you may find the top one bakes faster and you need to leave the bottom one in for an extra minute.

Allow the sponges to cool completely, preferably on a wire rack. Once cool, and cut into 16 squares and then each in half horizontally.

For the meringue
5

Turn the oven down super low to around 120C (250F), and line two baking trays with non-stick baking paper.

6

Use an electric mixer to beat the egg whites and salt until it forms soft peaks. Gradually trickle in the sugar, beating well between each addition, until all the sugar dissolves. Continue to beat on high for around 3 minutes, until the mixture is lovely and glossy and smooth

7

For fancy looking meringue kisses, spoon the meringue into a piping bag with a large nozzle attachment, twist the end closed, and pipe onto the baking trays. Otherwise, just use two teaspoons to help shape and dollop little balls onto the trays.

Bake meringues for around one hour - until they're hard on the outside but still have a bit of squish inside (it'll be much nicer than eating rock hard meringues!). Turn oven off and leave meringues in the oven to cool completely

For the curd
8

Zest and juice all the limes and add, along with the pineapple juice, to a medium size saucepan. In a separate bowl, whisk together the eggs, sugar and cornflour until creamy, then add into the saucepan.

9

Turn your stovetop to a low to medium heat, and whisk the mix slowly but continuously for around 5-8 minutes, making sure you get into the corners of the pan so it doesn't go lumpy. Once it starts to thicken up (enough to coat the back of a spoon), add in your chunks of butter one by one, letting each dissolve before adding the next. Keep whisking until the curd starts to go smooth and thickens up enough to loosely hold its shape in the pan when stirred.

Remove from the heat, let it cool down to around room temperature

10

In a shallow bowl or tray, mix together the pineapple juice, lime zest and melted white chocolate (don't worry, the chocolate shouldn't go hard like it would if mixed with water). Grab a whisk and slowly incorporate the icing sugar, adding until it goes thick enough to coat the back of a spoon (you may need to add a bit more or less depending on how hot it is in the kitchen!). Whisk a bit longer until and chunks of icing are gone.

Add your dessicated coconut to another, separate shallow bowl or tray.

To assemble
11

Using two forks to hold the sponge squares, dip each in the icing mixture and then into the bowl of desiccated coconut, leaving one side uncovered. This is where you'll spread the filling later, and you can rest your lamington on this side face down to set. Allow to set for 5-10 minutes, preferably on a wire rack.

Flip half of the squares upside down (so the uncoated side is facing up) and, using a knife, smear a thick dollop of curd on top. Next, top with 2-3 meringue kisses, then sandwich another sponge square on top of that. Ta-da! You've done it!

Lasts 2-3 days in the fridge and if you're making them ahead, be sure to pop them in an airtight container r seal tighlty with clingwrap so they don't dry out

Splice lamington

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