Rooibos and Apricot Lamingtons

How To Make Rooibos and Apricot Lamingtons

1. Preheat the oven to 180°C conventional. Grease and line a 20 x 20 cm square cake tin.
2. Beat the butter, sugar and vanilla until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Fold in half the flour and half the milk. Repeat with the remaining flour and milk, mixing until just combined.
5. Pour into the prepared tin and bake for 30-35 minutes, or until golden and a skewer inserted into the centre comes out clean.
6. Allow the cake to cool slightly, then place it in the freezer for 1 hour.
7. Remove from the freezer. If the cake has domed, level the top with a serrated knife.
8. Slice the cake horizontally in half.
9. Spread the apricot jam evenly over one half of the sponge. Place the second half on top and gently press together.
10. Trim the edges and cut into 12 equal squares. Keep cold until ready to dip.
11.Add the water, rooibos tea bags, sugar, cinnamon stick, orange peel and vanilla to a saucepan.
12.Bring to a gentle simmer, then remove from the heat and cover. Allow to steep for 10-12 minutes.
13.Remove the tea bags, cinnamon stick and orange peel.
14.Bloom the gelatine by sprinkling it over 1 tablespoon water and allowing it to stand for a few minutes.
15.With the syrup off the heat, stir in the bloomed gelatine until completely dissolved.
16.Allow the syrup to cool completely before dipping the lamingtons.
17.Toast the coconut in a dry pan over medium-low heat until lightly golden and fragrant. Allow to cool completely.
18.Dip each cold apricot-filled sponge square into the cooled rooibos syrup, working quickly so the cake stays firm.
19.Allow the excess syrup to drip off, then immediately roll each piece in toasted coconut.
20.Place in small muffin liners or on a wire rack and refrigerate until ready to serve.