Lemon Lamingtons
Servings 0
Ingredients
Sponge Cake
- 1 1/2 c flour
- 1/2 c sugar
- 1 tsp BSoda
- a pinch of salt
- In a cup measurement of 1 c mix 4 tsp lemon juice and enough water to make 1 c liquid
- 5 tbsp oil
- 1 tsp vinegar
Curd
- 1 c sugar
- 3-4 tbsp cornstarch
- 100 ml water
- 200 ml lemon juice
- a pinch of turmeric optional
- 2 tbsp vegan margarine
- 3-4 tbsp cashew milk to thin it a little
Coconut Coating
- 1 bag of desiccated coconut 250 g
- grated of 1 lemon peel
Instructions
Cake
- Mix dry ingredients in a bowl, and make a well in center
- Pour in wet ingredients
- Mix to combine well and pour into parchment paper lined square pan
- Bake in preheated 350 F for 25 minutes
- Cool on rack
Coating
- Pulverized desiccated coconut with grated of lemon peel
Curd
- In a pot mix all ingredients
- Bring to boil on medium heat, stirring frequently until thickened
- Take off from heat, stir in vegan margarine and cashew milk to thin it a little
Lamingtons
- Cut cake into squares
- Dip cakes in lemon curd
- Roll cakes in coconut coating