I have made over the humble lamington in this simple recipe. Once more, I am publishing ‘small food’ and for that you inevitably want maximum flavour. In my opinion, sponge cake doesn’t quite cut it so I have made a light blondie-brownie as the base. The catering company I worked for gave me the idea for using brownie; when you are making 10,000 petit fours for the week you really want to be out-sourcing the brownie, but for a small batch such as this, it’s really simple to bake.
Traditionally lamingtons would be served with cream but I think these are perfect on their own.