Helen Goh’s zesty mango, passionfruit and pistachio lamingtons are perfect for picnics

Name: Helen Goh’s zesty mango, passionfruit and pistachio lamingtons are perfect for picnics
Cook time: 2 h 30 min
Yield: 12 pieces
Cuisine: Modern Australian
Ingredients: 270g plain flour; 1 tsp baking powder; ½ tsp salt; ¼ tsp baking soda; 180g unsalted butter, at room temperature; 220g caster sugar finely grated zest of 2 limes (reserve juice for later; see right); 3 large eggs, at room temperature; 80ml milk; 80ml seedless passionfruit puree (from about 4-5 passionfruit); 1 tsp vanilla extract

Helen Goh

November 10, 2023

Freezing the sponge cake makes it easier to coat the individual pieces without them crumbling.William Meppem

Time:2 hours +Makes:12 pieces

A zesty, fruity version of the old favourite, these cakes are great for picnics. Freezing the sponge for a short time after baking makes it easier to coat the individual pieces without them crumbling. A tip for deseeding passionfruit pulp: place the pulp in a food processor and give it a quick whizz to loosen the fibres from the seeds, making them easy to sift out. The assembled cakes may be frozen; allow them to defrost for an hour or so before serving.

Ingredients

FOR THE SPONGE

270g plain flour
1 tsp baking powder
½ tsp salt
¼ tsp baking soda
180g unsalted butter, at room temperature
220g caster sugar finely grated zest of 2 limes (reserve juice for later; see right)
3 large eggs, at room temperature
80ml milk
80ml seedless passionfruit puree (from about 4-5 passionfruit)
1 tsp vanilla extract

FOR THE COCONUT AND PISTACHIO COATING

150g pistachio nuts
150g desiccated coconut
pinch of salt

FOR THE MANGO AND PASSIONFRUIT PUReE

350g mango flesh (from 2 mangoes)
70g caster sugar
60ml seedless passionfruit puree (from about 3-5 passionfruit)
60ml lime juice
pinch of salt

Method

Step 1
To make the cake, line the base and sides of a rectangular baking pan (about 33cm x 23cm x 4cm) with baking paper. Preheat oven to 180C fan-forced (200C conventional).
Step 2
Sift the flour, baking powder, salt and baking soda into a medium bowl and set aside.
Step 3
Place the butter, sugar and lime zest into the bowl of a cake mixer and mix with the paddle attachment on medium-high speed until light and creamy (about 2 minutes). Reduce the speed to medium and add the eggs, one at a time, mixing for a few seconds after each addition.
Step 4
Scrape the bottom of the bowl with a flexible spatula then, on low speed, add about a third of the sifted dry ingredients, followed by the milk. Mix for a few seconds (it doesn’t have to be fully incorporated yet), then add another third of the dry ingredients, followed by the passionfruit puree. Mix for a few seconds, then add the last of the dry ingredients, and the vanilla extract. On low speed, mix just until all the ingredients are combined, then scrape the batter into the lined baking pan.
Step 5
Bake for about 20 minutes, or until a skewer inserted into the middle of the cake comes out clean. Remove the pan from the oven and place on a wire rack until it is completely cool. Without removing from the pan, slice the cake into 12 equal pieces (a 4 x 3 grid works well), then place the pan in the freezer for about 30-60 minutes to firm up the cakes.
Step 6
In the meantime, prepare the coating. Place the pistachio into the food processor and process until the nuts are finely chopped. Transfer to a wide, shallow bowl and add the coconut and salt. Mix to combine, then set aside.
Step 7
Put the mango, sugar, passionfruit purée, lime juice and salt in the food processor (or use a hand-held blender) and process into a smooth puree, then pour into a medium bowl.
Step 8
When the cake squares are firm to the touch and ready to be coated, line a large tray with baking paper. Using two forks, dip each cake square into the mango and passionfruit puree, turning it to make sure it is entirely coated, then hold it above the bowl to allow the excess to drip away. Place immediately into the bowl with the coconut and pistachio mix, turning gently to cover the cake completely before placing it on the lined tray. Repeat with the remaining squares of cake, then refrigerate until ready to serve.