Clementine Lamingtons

These Clementine Lamingtons were inspired by a box of seasonal ClemenGolds; the sweetest and most delicious clementines. I gave the Australian Lamington a citrus twist and the result is fabulous.  This Lamington recipe uses a basic butter cake base, filled with citrus marmalade which is coated with chocolate icing and coconut.

Howling wind, rain, cold, a gas shortage, dry skin, cold and dark morning school runs –   I have to be honest with you, there is little that has excited me about winter these past few weeks.  But then…

If you follow me on Twitter or Instagram you may have seen that I was sent a box of ClemenGolds along with a bottle of fresh ClemenGold juice from the kind folk over at ClemenGold.   The sight of those bright orange, shiny like the summer sun ClemenGolds brightened my bleak wintry outlook.

A Clemengold is a very special clementine.  They are regarded as the most refreshing and delicious clementine in the world.  To be a ClemenGold the fruit must be sweet, juicy, practically seedless and (in my opinion the best thing about this fruit) easy to peel.  In fact, the peel of a Clemengold almost comes away from the flesh with one soft pull, which means they are the only ones that I put into Handsome’s lunch box because he can peel them himself.

These Clementine Lamingtons were inspired by a box of seasonal ClemenGolds; the sweetest and most delicious clementines. I gave the Australian Lamington a citrus twist and the result is fabulous.  This Lamington recipe uses a basic butter cake base, filled with citrus marmalade which is coated with chocolate icing and coconut.
These Clementine Lamingtons were inspired by a box of seasonal ClemenGolds; the sweetest and most delicious clementines. I gave the Australian Lamington a citrus twist and the result is fabulous. This Lamington recipe uses a basic butter cake base, filled with citrus marmalade which is coated with chocolate icing and coconut.

I want to tell you that I used that gifted box to make these gorgeous looking Clementine Lamingtons, but the truth is that my kiddos devoured that box before I had even begun to think of an idea of what to make.  Ditto the second box.  I had to wait until they returned to school this week to commandeer the fruit bowl.

I knew that I wanted to do something using chocolate and citrus because you cannot argue this eternal flavour combination. Hello Jaffa cakes?  Then I remembered that I had been wanting to make Lamingtons for a while now and voila – Clementine Lamingtons.

For this recipe, I made my own quick and easy Clementine Marmalade, but if you are not feeling up to it, you should know that you can buy ClemenGold Marmalade already made.  I made the sponge, which is really just a basic butter cake, (feel free to use your own recipe) the day before, which made cutting it into the squares so much easier.  The dipping and rolling part of assembly can be a little messy, I used two forks and it worked like a charm.

These Clementine Lamingtons were inspired by a box of seasonal ClemenGolds; the sweetest and most delicious clementines. I gave the Australian Lamington a citrus twist and the result is fabulous.  This Lamington recipe uses a basic butter cake base, filled with citrus marmalade which is coated with chocolate icing and coconut.
These Clementine Lamingtons were inspired by a box of seasonal ClemenGolds; the sweetest and most delicious clementines. I gave the Australian Lamington a citrus twist and the result is fabulous.  This Lamington recipe uses a basic butter cake base, filled with citrus marmalade which is coated with chocolate icing and coconut.

Now if you want your own ClemenGolds, you will have to head on down to Tannie Woolie where you will easily recognize the ClemenGold trademark green boxes lining the shelves.  Well, if you can get to the shelves of your store that is.  Every Woolies in the Western Cape seems to be under construction.

We are expecting another cold front this weekend which may require that I bake another batch of Lamingtons to see us through.

Now I would love to know, are Lamingtons a favourite of yours?  And, do you make them or buy them?  Hmmm?  Let me know in the comments!

www.pomegranatedays.co.za Sam Taylor Food Blog

 

 

 

 

PS Friends, this post is not sponsored, I was not asked to write on Clemengolds or produce a recipe in return for the ClemenGolds.  As always I am simply sharing what I think to be great.

 

Clementine Lamingtons
 
Author:
Serves: 20
Prep time:
Cook time:
Total time:
 
Clementine Lamingtons
Ingredients
Sponge
  • 190 ml (¾ C) milk
  • 1 x clementine, peel grated and flesh juiced
  • 250 g butter, softened
  • 250 g caster sugar
  • 4 eggs
  • 250 g cake flour
  • 7 ml (1 ½ t) baking powder
  • pinch salt
Clementine Marmalade
  • 2 x clementines
  • 250 ml (1 C) white sugar
  • 30 ml (2 T) water
Chocolate Icing
  • 750 ml (3 C) icing sugar
  • 250 ml (1 C) g cocoa powder
  • 250 ml (1 C) milk
  • 80 g butter
To assemble
  • 100 g desiccated coconut
Instructions
Sponge
  1. Heat the milk together with the flesh and juice of the clementine. Bring just below boiing and leave to steep for 10 minutes. Strain out the clementine.
  2. Cream the butter and the sugar together with the grated clementine peel in an electric mixer until pale and light.
  3. Add the eggs one at a time beating well after each addition.
  4. Sift together the cake flour, baking powder and salt and add to the egg mixture alternatively with the milk.
  5. Spoon the batter into a baking pan (about 20cm square) that has been sprayed with non-stick spray and lined with baking paper.
  6. Bake in an oven that has been pre-heated to 180˚C for 30 minutes or until a skewer inserted into the center comes out clean.
Clementine Marmalade
  1. Wash the clementines well. Peel both and place the clementines, together with the peel of one clementine and the sugar into a food processor. Pulse until the clementine, clementine peel and sugar resemble coarse salt.
  2. Place the clementine sugar and the water into a small saucepan.
  3. Brng to the boil, reduce the heat and simmer for 15 minutes or until the marmalade has thickened.
  4. Cool.
Chocolate Icing
  1. Sift together the icing sugar and the cocoa powder. Melt together the milk and the butter. Stir the hot milk into the sifted flour and whisk until smooth and glossy.
To assemble
  1. Slice the butter cake horizontally in half. Spread the bottom half with the clementine marmalade and sandwich the two halves back together.
  2. Use a ruler to cut the sponge into even sized squares (3-4cm)
  3. Dip each lamington into the chocolate icing and then cover them evenly on all sides with the desiccated coconut. Easiest achieved by using two forks and rolling the lamingtons through a plate of coconut.

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15 Comments on Clementine Lamingtons

  1. Katelyn
    July 24, 2015 at 2:30 pm (2 years ago)

    These are just gorgeous, Sam! Hankering after a lamington now… yuuuum.

    Reply
    • sam
      July 24, 2015 at 3:03 pm (2 years ago)

      Thank you Katelyn. Lamingtons are really not something I make often, but I loved how these turned out. They are very moreish.

      Reply
  2. Zirkie
    July 24, 2015 at 3:01 pm (2 years ago)

    I just looooove lamingtons, Sam! These Clementine lamingtons must be irresistible!

    Reply
    • sam
      July 24, 2015 at 3:08 pm (2 years ago)

      Zirkie, I knew the flavours would work but I wasnt 100% sure. I was sold by the first Lamington and decided by the second. its great, I think the sponge could still have even more citrus in it.

      Reply
  3. Shirley
    July 24, 2015 at 5:35 pm (2 years ago)

    So pretty! Love the idea of citrussy lamingtons (Clemingtons…:D )

    Reply
    • sam
      July 24, 2015 at 6:52 pm (2 years ago)

      Ha Clemingtons! Clever girl! Thanks Shirley.

      Reply
  4. diannebibby
    July 28, 2015 at 2:15 pm (2 years ago)

    Truthfully, I’ve never made lamingtons before! Shameful, I know. These make me want to make them, especially since there’s that citrusy centre and I have a band of jaffa cake supporters here.

    Reply
    • sam
      July 28, 2015 at 6:20 pm (2 years ago)

      I always thought Jaffa Cakes were old people biscuits – but then I discovered Dear Husband loves them – so funny! Lamingtons are really easy Di and with your crazy skills in the kitchen I bet you would do a fabulous job.

      Reply
  5. Thalia @ butter and brioche
    August 6, 2015 at 5:45 am (2 years ago)

    What a unique recipe! As an Australian I sure love any type of lamington so I must try these out.

    Reply
    • sam
      August 6, 2015 at 5:42 pm (2 years ago)

      Hi Thalia. Well you have just answered a question I was asking myself when I made these – do Australians really eat lamingtons? In South Africa these are actually called Ystervarkies – I really hope you try and pronounce that 🙂 x Sam

      Reply
  6. venessa
    August 11, 2015 at 6:01 pm (2 years ago)

    Hi Sam, I baked the Ystervarkies and they were amazing. I have tried quite a few recipes for them , and your chocolate sauce is the best. My sponge turned out different than the normal cake sponges. It was almost like milktart consistency. Obviously it did not soak up the sauce but it tasted great. So I am curious about this: is this the way the sponge should be or is it something I did wrong. I have used all purpose flour, but other than that followed the recipe exactly. Any how, thank you for a great recipe! USA baker

    Reply
    • sam
      August 11, 2015 at 8:37 pm (2 years ago)

      Hi Venessa. I am so glad you tried this recipe – the chocolate sauce is great – hard not to eat it with a spoon. All purpose flour should be absolutely fine, and if you followed the recipe correctly, I am not sure why you would have achieved so a varied result in the texture of the sponge. I have double checked the recipe and there are no errors in it. I wonder if it was perfectly cooked through? Oven temperatures do vary, and altitude does make a difference. also, the batter should be quite stiff such that you spoon it into the baking pan rather than be able to pour it in, perhaps also double check that you used only used 3/4 of a cup of milk. I hope this helps solve the mystery. Thanks for reading! x Sam

      Reply
  7. Venessa Durand
    August 20, 2015 at 11:03 pm (2 years ago)

    Thank you for your feedback. I have struggled with all my SA baking recipes and getting along with moody all-purpose flower! They all bake different and the small boxes of cake flour you get, cost an arm and a leg. I am not giving up though and will use a vanilla cake mix and tweak that a little. Truly best lamingtons by far. My guests raved about it and probably did not know any better about how the sponge should be:))

    I would love to send you food network magazine recipes. I could tak a picture of the recipe index and if there is any recipes you would like to try out I can email it to you.

    Thanks for sharing your recipes.

    Venessa

    Reply
    • sam
      August 21, 2015 at 9:24 am (2 years ago)

      Hey Venessa. I am so glad you found a way to make the recipe work for you! I have a friend in Colorado who also lamented the difficulty of getting her recipes to work – we assumed it may be the altitude. I will do a little bit of asking around from some US bloggers I know and let you know if they have any suggestions for you. You are so very kind to indulge my love of recipes – thank you. Love Sam.

      Reply

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  1. […] once again eaten their weight in ClemenGold’s this winter, and I thought it high time to make a little sweet and lovely something with them again, to reward myself for all the effort I put in to keeping the fruit bowl filled with […]

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