Oratnek Cafe's matcha lamingtons recipe

Matcha lamingtons at Oratnek Cafe.
Matcha lamingtons at Oratnek Cafe. Photo: Supplied

Green tea powder features in several dishes at Oratnek Cafe, set in a gorgeous terrace house in Sydney's Redfern. Matcha tiramisu, matcha muffins... and these matcha lamingtons.



350g eggs

400g white sugar

400g flour

450g unsalted butter, melted

Dipping liquid

100g white sugar

100g matcha powder

1.5 litres water

300g desiccated coconut, to decorate


Preheat oven to 160C. Prepare a lamington pan (about 33cm x 27cm x 6.5cm) by lining with greaseproof paper.

Beat eggs with sugar until soft peaks form.

Fold in sifted flour and add melted butter.

Pour mixture into prepared pan. Smooth top.

Bake for one hour at 160C, until a skewer inserted in the centre comes out clean.

Remove sponge from oven and let cool.

Trim all sides to remove crust, and cut into 5cm cubes.

Mix together sugar, matcha powder and water in a medium saucepan over medium heat until sugar dissolves. 

Dip sponge cubes quickly on all sides, let excess drip back into saucepan, and roll in the desiccated coconut. Place on a wire rack over a baking tray to set. 

Note: Lamingtons can be stored in the fridge for two days.