👨‍🍳 조리법

1. 1

   Preheat oven to 180°C (350°F). Grease and flour an 8-inch square cake tin.

2. 2

   For the feijoa and kiwifruit jam: Combine the feijoa pulp and diced kiwifruit in a saucepan with 1/2 cup sugar. Simmer until soft, then mash to a pulp if needed and continue to simmer until thickened. Let cool completely.

3. 3

   For the sponge: Cream the softened butter and caster sugar in a large bowl until pale and fluffy. Beat in the eggs one at a time, mixing well after each addition.

4. 4

   Sift the flour into the mixture and fold in gently with a metal spoon. Add the milk and combine to make a smooth cake batter.

5. 5

   Spread the batter evenly into the prepared cake tin and bake for about 30 minutes, or until a skewer inserted into the center comes out clean.

6. 6

   Cool the cake in the tin for 5 minutes, then invert onto a wire rack to cool completely. Once cool, cut the cake into desired square portions.

7. 7

   Chill the cake squares in the refrigerator for at least 2 hours (or overnight) to make them easier to handle.

8. 8

   To assemble: Coat each cake square with the cooled feijoa and kiwifruit jam. Slice the squares in half horizontally and fill with whipped cream.

9. 9

   Pour desiccated coconut into a bowl. Dip each filled lamington into the coconut, coating all sides. Place on a wire rack to set.