Filter by


magimix, cook expert, cooking food processor, recipe, lamingtons

Preparation : 10 min Resting : -
Cooking : 30 min Equipment :
Difficulty :
Rating :
 3 rates
Download the recipe :
Programmes : accessories :

Serves 15 lamingtons :
125 g unsalted butter, softened
125 g caster sugar
½ tsp vanilla essence
3 free range eggs
225 g self-raising flour, sifted
1 tsp baking powder, to add to the flour
120 ml milk
350 g desiccated coconut

750 g icing sugar
50 g unsweetened cocoa powder
180 ml milk
20 g unsalted butter, softened
1Preheat oven to 180 °C (170 °C fan, gas mark 4). Butter a 3cm x 20cm x 30cm
baking tray. Line* the base with baking paper.
2Place the butter, sugar and vanilla in the metal bowl. Run the PASTRY/
CAKE programme. The mixture should be pale and creamy.
3Fit the whisk in the metal bowl. Remove the cap. Run the EXPERT programme
3 minutes/speed 7 (without heating). With the programme running, add the eggs
one by one, every 30 seconds. Scrape down the bowl if necessary. Continue
whisking until the programme ends. The mixture will become pale yellow and fall
in a thick ribbon when lifted with a spoon.
4Add the flour, baking powder and half the milk; run the EXPERT programme
2 minutes/speed 7 (without heating). After 30 seconds, scrape down the bowl and
add the remaining flour and milk; continue whisking until the programme stops.
5Pour the batter into the baking tray. Bake for approximately 30 minutes or until the
cake retracts when lightly pressed. Cool on a wire rack. Prepare the icing*.
6Cut the cake into 15 even pieces. Use a fork to dip each piece in the icing* until
completely coated*; gently shake to remove excess and roll in dessicated coconut to
coat*. Place on a rack until the icing* firms.
1Sift icing sugar and cocoa into the metal bowl. Add the milk and butter.
2Run the EXPERT programme for 2 minutes/speed 8/80 °C.
3Scrape down the wall of the bowl if required and continue processing until mixture is smooth. Empty into a deep bowl.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

If icing becomes thick during use, microwave for 10 seconds and stir.


Click here
Rate the recipe

Product used