Pistachio lamingtons

Ingredients

• 200 gslivered pistachios (see note)
• 150 gself-raising flour
• 35 gcornflour
• 4eggs
• 150 gcaster sugar
• 80 mlmilk
• 25 gcold unsalted butter, chopped
• 1 1/2 tspvanilla extract
• 1/2 tspfine salt
• 100 gwhite chocolate, melted
• 250 gpistachio paste

Instructions

1. 1

   Bake the sponge

   For the hot milk sponge, heat the oven to 160°C fan-forced. Grease and line a 20 cm x 30 cm lamington tin with baking paper. Sift the flours together three times and set aside. Whisk the eggs and sugar in an electric mixer on medium-high until thick, pale and tripled in volume, about 6–7 minutes. Put the milk, butter and vanilla in a small saucepan and warm over medium-low heat until the butter melts. Sift the flour mixture and 1/2 tsp fine salt over the eggs, then gently fold with a hand whisk until nearly combined. Gradually whisk in the hot milk mixture until combined; the batter will be wet. Pour it into the tin and gently tap the tin on the bench to release any large air bubbles. Bake for 25 minutes, until the sponge springs back when lightly pressed. Leave in the tin for 5 minutes, then turn out onto a wire rack to cool completely.

2. 2

   Chop pistachios

   Meanwhile, pulse the slivered pistachios until finely chopped. Tip them into a shallow bowl and set aside for coating.

3. 3

   Make the ganache

   Melt the white chocolate in a heatproof bowl set over a saucepan of simmering water. Take it off the heat, stir in the pistachio paste and leave to cool briefly.

4. 4

   Fill and coat

   Use a serrated knife to trim the sides and top of the sponge, then cut it into 20 squares. Spread 1 tsp pistachio ganache over the cut side of half the squares and sandwich them with the remaining squares. Use a palette knife to cover each one with the rest of the ganache, then roll in chopped pistachios. Arrange on a baking-paper-lined tray and refrigerate for 1 hour to firm before serving.

What are lamingtons?

Lamingtons are an Australian cake-shop classic: squares of sponge are coated in icing or chocolate and rolled in a topping, traditionally desiccated coconut. This version swaps in pistachio for a nutty, creamy finish.

Hot milk sponge provides a light base, while pistachio paste stirred into white chocolate makes a rich coating and filling. Sandwiching the squares adds a layer of ganache inside as well as outside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1000 calories, 22g protein, 104g carbs, 59g fat.

The sponge gets most of its carbohydrates from the flour and sugar, while the white chocolate and pistachio paste contribute much of the fat and energy; eggs and pistachios provide protein. Pair a lamington with fresh fruit, or serve a smaller piece alongside a less rich snack.

The hot milk sponge

Eggs and sugar: whisk them until pale, thick and tripled in volume; this trapped air helps give the sponge its lift. Take the full 6–7 minutes rather than stopping as soon as the mixture looks foamy.

Hot milk: warming it with the butter and vanilla melts the butter before it is folded into the batter. Add it gradually so the airy egg mixture stays as light as possible.

Gentle folding matters

Flour mixture: sift it over the egg mixture, then fold gently with a hand whisk until only almost combined. Vigorous mixing can knock out the air that gives the sponge its tender texture.

Wet batter: the hot milk mixture loosens the batter, so pour it slowly and whisk just until no streaks remain. A few gentle taps of the tin help release large air pockets before baking.

Check the sponge

Doneness: after 25 minutes, lightly press the centre; it should spring back rather than stay indented. Oven performance can vary, so use this cue alongside the stated baking time.

Cooling: let the sponge sit in the tin for 5 minutes before turning it onto a rack. It needs to be completely cool before trimming and filling, or the ganache may soften and slide.

A smooth pistachio coating

White chocolate: melt it gently in a heatproof bowl over simmering water, keeping the bowl clear of the water. Stir in the pistachio paste off the heat and let the mixture cool briefly so it is easier to spread.

Chopped nuts: pulse the pistachios finely enough to cling to the ganache, but stop before they turn into a paste. A shallow bowl makes it easier to roll each square evenly.

Cutting and assembling

Trim the sponge edges and top to make neater squares, then cut 20 pieces with a serrated knife. Spread 1 tsp ganache over the cut side of half of them and pair each with an unfilled square.

A palette knife helps cover the sides without crushing the sponge. Refrigerating the coated lamingtons for 1 hour firms the ganache and helps the pistachio coating stay in place.

Serving ideas

Serve the lamingtons once the coating has firmed, with tea or coffee. Their sweet, rich coating also works well alongside fresh berries or sliced fruit.

The recipe makes 20 small squares, so they can be served as individual treats or arranged on a sharing plate. For a neater finish, let the ganache firm before stacking them.

Recipe notes & tips

• Bring the eggs to room temperature before whisking so they whip readily.
• Sift the flour mixture three times as directed to keep it light and evenly blended.
• Use a serrated knife and a gentle sawing motion to trim and portion the cooled sponge.
• Pulse the pistachios in short bursts and check the texture often.
• Keep the water at a simmer, not a boil, when melting the white chocolate.
• Line the tray before coating so the finished lamingtons can be moved easily.

Variations

• Add citrus: stir a little finely grated lemon zest into the pistachio ganache.
• Use coconut: roll some of the squares in desiccated coconut instead of chopped pistachios.
• Try dark chocolate: use melted dark chocolate in place of white chocolate for a less sweet ganache.
• Make mini squares: cut the sponge into smaller pieces and adjust the filling and coating amounts to suit.
• Add rosewater: mix a small splash into the ganache for a floral note.

Common mistakes to avoid

• Under-whisked eggs: the sponge may be dense; whisk until the mixture is pale, thick and tripled in volume.
• Rough folding: the batter loses air; fold gently and stop as soon as it is combined.
• Warm sponge: ganache can melt and slip; cool the sponge completely before filling.
• Overheated chocolate: it may become grainy; melt it gently over simmering water and remove it from the heat before stirring in the paste.
• Coarse pistachios: they may not coat evenly; pulse them until finely chopped, stopping before they become a paste.
• Skipping the chill: the coating may remain soft; refrigerate the finished squares for 1 hour.

How to store

Store the lamingtons in an airtight container in the refrigerator for up to 3 days. Bring them out briefly before serving so the sponge and ganache soften slightly; there is no need to reheat them.

Frequently asked questions