Lamington Dessert with Wattleseed, Wild Strawberries and Chocolate

Paul Bloxham's scrumptious version of Australia's favourite little cakes is perfect for tea time or as a delicious snack at any time of day
By Paul Bloxham
Lamington Dessert with Wattleseed, Wild Strawberries and Chocolate
  • Rating:
  • Serves: 4-8
  • Cook Time: 35 minutes
  • Prep Time: 30 minutes
  • Effort: medium


For the polenta cake

  • 200 g caster sugar
  • 2 oranges, zest only
  • 150 g ground almonds
  • 3 large eggs
  • 4 large egg yolks
  • 125 g unsalted butter, softened
  • 100 ml coffee liqueur
  • 100 g plain flour
  • 2 tsp baking powder
  • 50 g polenta

For the chocolate ganache

  • 400 ml double cream
  • 250 g couverture dark chocolate, minimum 70% cocoa solids, chopped

For the wattleseed cream

  • 200 ml whipped cream
  • 10 ml extract of wattle seeds

To serve

  • 200 g wild strawberry jam
  • 100 g desiccated coconut


1. To make the polenta cake: preheat the oven to 190C.gas 5.

2. Grease an 18cm square baking tin with butter and line with greaseproof paper.

3. In a blender, combine the sugar and orange zest and blend well. Add the almonds and blend again. Add the eggs, egg yolks, butter, and liqueur and blend until all the contents are well mixed. Transfer the mixture to a mixing bowl.

4. Add the flour, baking powder, polenta and a pinch of salt and stir with a spatula or wooden spoon until the dry ingredients are thoroughly incorporated.

5. Scrape the batter into the baking tin and smooth the top. Bake in the centre of the oven for about 30 minutes, or until a skewer inserted comes out clean but the cake is still moist. Remove from the oven and leave to cool on a wire rack.

6. For the chocolate ganache: heat the double cream in a pan over a high heat and bring just to the boil, then remove the pan from the heat. Add the chocolate to the cream, whisking vigorously until the chocolate and cream are thoroughly mixed. The mixture will slightly solidify as it cools.

7. To make the wattleseed cream: combine the whipped cream with the wattle seed extract.

8. To assemble: cut the cake in half. On one half, spread the jam and the other half with wattleseed cream. Then sandwich the halves together. With a sharp knife cut the cake into equal 2cm squares.

9. Make a line of cake, chocolate ganache and desiccated coconut in shallow containers and a cooling rack with paper underneath. Using a fondue fork, dip the cake into the chocolate ganache, then roll in the coconut covering it well and then place on the rack to set.

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