Recipes: Pick & mix lamingtons

All you need is love… hearts to make these fruity little lamingtons into cute wedding cakes

• 4 x 250g packs softened butter , plus extra for greasing
• 4 x 280g/10oz self-raising flour
• 4 x 250g/9oz caster sugar
• 1 tsp baking powder
• 16 large eggs
• 4 x 150ml pots natural yogurt
• 4 tsp vanilla extract
• jar each lemon curt, seedless raspberry jam and lime marmalade
• 4 x 140g desiccated coconut
• 131g bag of love hears and 60 x roughly 10cm squares of pretty paper

  

  1. Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking or roasting tin with baking parchment. Beat 250g butter, 280g flour, 250g sugar, ¼ tsp baking powder, 4 eggs, a pot of yogurt and 1 tsp vanilla together with an electric whisk until lump-free. Spoon into tin and bake for 25 mins until a skewer poked in comes out clean. Repeat three more times to make 4 sponges. Cool on wire racks. Sponges can be wrapped well in cling film and frozen for up to a month.
  2. Trim edges off each sponge, then cut each into 15 x roughly 5cm squares. Warm jam and marmalade until runny, sieving the marmalade of its bits. Tip the coconut onto a tray. Brush each square on the top and sides with either curd, jam or marmalade - then dip into coconut. Can be made the day before and stored in airtight containers. Top with love hearts and sit on squares of coloured paper before the wedding.

  PER SERVING

  401 kcalories, protein 5g, carbohydrate 47g, fat 23 g, saturated fat 15g, fibre 2g, sugar 33g, salt 0,51 g