For the maple salted caramel filling:
- ¾ cup maple spread
- ¼ cup double cream
- 3 tbsp unsalted butter
- ½ tsp salt
For the sponge cake batter:
- 4 large eggs
- ¾ cup pure maple syrup (preferably amber syrup for its rich taste)
- 1 cup plain flour
- 1 tsp baking powder
- 2 tbsp unsalted butter, melted
For the icing:
- 1 cup maple sugar
- 5 tbsp cocoa powder
- 2 tbsp unsalted butter
- ½ cup milk
For the coating:
- 3 cups desiccated coconut
To make the maple caramel filling:
- Pour all ingredients into a large pan then boil gently for 3 minutes.
- Remove pan from the heat and pour the caramel into a bowl. Leave to cool in the fridge while you make the sponge.
To make the sponge:
- Grease a 25x25cm baking tin. Line tin with parchment paper and set aside.
- Preheat oven to 180°C/350°F.
- Combine eggs and maple syrup in a big bowl with an electric mixer. Beat the mixture for a few minutes, until it is pale, has increased in size by almost double and starts to stick to your whisk.
- Put the flour and baking powder into a strainer and sift ¼ over the batter. Gently fold it into the batter with a wooden spoon or spatula. Repeat the step 3 times with the remaining flour.
- Fold in the melted butter and vanilla extract to finish the batter.
- Transfer batter to the lined baking tin. Place in the middle of your pre-heated oven and bake for 25–30 minutes or until golden and firm to the touch. Set aside to cool completely then remove the parchment paper.
- Cut the whole sponge into squares of around 2 inches/5 cm (you should end up with 20 pieces).
- Slice each square in half, spread a spoonful of maple caramel on one half, then replace the other half to make a sandwich.
To make the chocolate icing:
- In a medium-sized bowl, combine the maple sugar and sifted cocoa powder.
- Pour the milk into a saucepan, add the butter and heat until the butter has melted.
- Add to the bowl and mix well until sugar and cocoa powder are dissolved.
- Set aside to rest until completely cool.
- Get two bowls ready, place the chocolate icing in one and the desiccated coconut in the other.
- Dip each lamington in the icing until covered.
- Gently roll in the coconut and set on wire rack to rest.
- Serve when the icing is set.
A deliciously sweet take on the classic lamington cake, with the sponge sandwiched together with a maple salted caramel filling.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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