Pick & mix lamingtons

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

  • Prep:2 hrs
    Cook:25 mins
    Cook 25 minutes per tray
  • Serves 60 (each sponge makes 15)
  • Easy

Nutrition per serving

  • kcal 401
  • fat 23g
  • saturates 15g
  • carbs 47g
  • sugars 33g
  • fibre 2g
  • protein 5g
  • salt 0.51g


  • 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.

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