A delightful picnic cake fashioned after the iconic Australian Lamington Slice. Layers of tangy butter cake squashed together with homemade roasted rhubarb jam, drizzled with chocolate ganache and topped with coconut. Heaven in each bite!
for the cake
- 125g butter, softened
- pinch of salt
- ¾ cup CSR golden caster sugar or CSR raw sugar
- 3 eggs
- 200g sour cream
- 1 teaspoon vanilla extract
- 225g self-raising flour, sifted
for the chocolate ganache
- 200g dark chocolate, chopped
- 200ml pure cream
- 1 cup rhubarb-strawberry jam to serve
- ½ cup desiccated coconut, to serve
- Preheat oven to 180C (160C fan forced). Grease and line a round cake pan with baking paper.
- Place butter, salt and sugar in a large bowl. Beat with electric beaters for a few minutes until pale and creamy. Add eggs one at a time, beating after each addition until light and fluffy. Add sour cream and vanilla. Beat briefly until thoroughly combined. Using a wooden spoon, gently fold in the flour until mixed completely.
- Scoop batter in the prepared pan and bake for 30 minutes until the cake is done when tested with a skewer down the middle.
- Remove from oven and cool completely.
- To make the icing, place ingredients in a heavy bottomed saucepan on low heat. Stir constantly and cook for a few minutes until chocolate is melted and the ganache is glossy.
- To assemble the cake cut it in half. Remove the top. Spread one cup of jam over the bottom half. Replace with the top half of the cake. Drizzle with chocolate ganache and sprinkle with desiccated coconut.
Do not be tempted to over bake. The cake will be a pale golden after 30 minutes but nice and moist on the inside. If you bake longer, it will dry out.