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Monday 17 February 2014

Re-Inventing the Lamington 2014 Day Four: Seville Orange Lamingtons

Wow. Day Four. Nearly half way through the coconut coated monster challenge that is Re-Inventing the Lamington.Where does the time go?

Today's lamingtons are a tribute to my favourite citrus, the Seville Orange. Sevilles are used for marmalade, mostly. Essentially, they are bitter and not much to look at (if I were a fruit... sigh...), but they have the sort of intense orange flavour that just jumps up and punches you in the mouth. I love them, and use them instead of lemons in all sorts of things when they are in season, but regular readers know that already, right?

I wanted to create a lamington that celebrated their unique flavour and fragrance. The trouble is that they are only in the shops for a few weeks from the middle of January, so I had to do something that I wasn't really sure would work; use them in their preserved form. That meant trying out marmalade as a glaze.

Well, I am happy to report that it worked. More than worked. These lamingtons pack all the kerpow of a Seville, have a simple and clean look and really deliver on flavour.

And you know, that's really what baking's all about at the end of the day. If you aren't pretty, or rich... Flaunting your cakes is all you have in life.

I mean, unless you want to be nice. But, pfft... Who has time for that?

Remember that you still have time to Re-Invent the Lamington yourself, and win a beautiful prize. Get to it.

Seville Orange Lamingtons

You will need:

1 x batch Coconut and Vanilla Bean Chiffon Cake

1 x jar (around 250g) Seville Orange Marmalade (I used homemade, but you can obviously buy it if you prefer)
100g dessicated coconut

  1. To make slicing the cake into lamingtons easier, I wrap it in cling film and freeze overnight. Cut the frozen cake into 24 cubes, or as many as you like/can.
  2. Make the marmalade glaze: mix the marmalade with a little hot water from a recently boiled kettle until smooth and glossy. Add the water a little at a time, because if you add too much, the glaze will thin out and become unusable. Set the coconut in a dish.
  3. Dip each cube of cake into first the glaze and then roll in the coconut. Set aside on a wire rack to dry out. It will be difficult to resist the temptation to lick your fingers with these lamingtons, or at least it will if you love marmalade as much as I do, but in the interests of hygiene, please try. 


  1. You are out-doing yourself this time around Peter! I would love one of these right now (breakfast time in Toronto!)

  2. I've got several jars of Seville marmalade to use up so now I know what to do with some of them!

    1. You can also put it on toast. But really: why would you, when you can use it for lamingtons?


That's what he said.

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