Recipe Rocky road lamingtons : Easy, Special and Delicious

Recipe Rocky road lamingtons : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Rocky road lamingtons. This Recipe Rocky road lamingtons : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Rocky road lamingtons was necessary 1h, cook 40m and serving 16. Attention: allergies Contains gluten, peanuts, tree nuts, milk and fish.. Without having to wait long, let's just check the Recipe Rocky road lamingtons

We've combined everything you love about rocky road with classic lamingtons for the perfect Aussie afternoon tea treat!

Rocky road lamingtons


15 Ingredients












  • 4 eggs










  • 2/3 cup caster sugar










  • 2 tsp vanilla extract










  • 1/2 cup self-raising flour










  • 1/3 cup plain flour










  • 1/4 cup cocoa powder










  • 1 1/2 cups desiccated coconut










  • 200g packet granulated nuts, finely chopped


  • Marshmallow filling










  • 520g packet marshmallows










  • 2 tbsp milk










  • 1/3 cup red glace cherries, halved


  • Chocolate icing










  • 5 cups icing sugar mixture










  • 3/4 cup cocoa powder










  • 1 cup milk










  • 20g butter









  • Select all ingredients










7 Method Steps








  • Step 1


    Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 22cm square cake pan. Line base and sides with baking paper.


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    How to line a square cake tin

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    The easy way to line a square cake tin with baking paper.









  • Step 2


    Using an electric mixer, beat eggs, sugar and vanilla together for 10 to 12 minutes or until thick and creamy (see note). Triple-sift flours and cocoa together. Sift over egg mixture. Fold gently to combine. Gently pour mixture into prepared pan. Bake for 25 to 30 minutes or until top springs back when gently pressed. Turn onto a baking paper-lined wire rack to cool completely.







  • Step 3


    Re-line cake pan with baking paper. Cut cake in half crossways. Place base of cake in pan.







  • Step 4


    Make Marshmallow filling: Place marshmallows and milk in a medium saucepan over medium heat. Cook, stirring, for 5 minutes or until mixture is smooth and combined. Remove from heat. Stand for 2 minutes. Stir in cherries. Pour over cake in pan, making sure marshmallow doesn’t run over the edges of cake. Stand for 15 minutes or until marshmallow is starting to set. Top with remaining cake half. Set aside at room temperature for at least 4 hours or until set.







  • Step 5


    Lift cake from pan. Trim and discard edges. Cut into 16 squares.







  • Step 6


    Make Chocolate icing: Sift icing sugar and cocoa into a large heatproof bowl. Stir in milk and butter. Place bowl over a saucepan of simmering water. Whisk over heat for 5 minutes or until smooth. Remove from heat.







  • Step 7


    Line a wire rack with baking paper. Combine coconut and nuts in a medium bowl. Dip 1 cake square into icing. Using 2 forks, toss gently to coat. Carefully lift from icing, allowing excess to drain. Toss in coconut mixture to coat. Place on prepared rack. Repeat with remaining cake, icing and coconut mixture. Stand for 1 hour to set. Serve.



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