Australia Day Lamingtons With A Tangy Twist

Robyn Foyster Robyn Foyster has been verified by Muck Rack's editorial team


Jan 23, 2023

Australia Day Lamingtons just stepped up a level, with the fruity, tangy twist of passionfruit. Easy to make and even easier to eat, these Aussie Passionfruit Lamingtons will be your new go-to, every day throughout the year!

Australia Day Lamingtons – The Need-To-Know

Makes: 25 pieces

Prep time: 20 mins

Cook time: 25 mins

What You’ll Need

For The Sponge

  • 200g caster sugar
  • 200g self-raising flour
  • 1 ½ teaspoons baking powder
  • ¼ cup corn flour
  • 1 vanilla pod, seeds removed
  • 150g unsalted butter 
  • 4 large eggs (at room temperature)
  • ¾ cup milk (at room temperature)
  • zest of 1 lemon

For The Glaze:

  • 7 fresh Aussie passionfruit
  • 100g icing sugar
  • 2 tsp lemon juice
  • 3 tablespoons water
  • 2 teaspoons gelatine powder
  • 4 tablespoons cream

For The Coating:

  • 1 cup shredded coconut 
  • 1 cup desiccated coconut
Australia Day Lamingtons
Easy To Make And Even Easier To Eat, This Tangy Twist On Australia Day Lamingtons Will Have You Going Back For More.

How To Prepare Your Australia Day Lamingtons

To prepare the cake:

  1. Preheat the oven to 160°C.
  2. Line a 25cm square cake tin (spring base is preferred) with baking paper. Leave the sides un-greased to ensure the cake rises evenly.
  3. In a large bowl sift the flour, corn flour and baking powder three times – this is an important step to ensure the cake is light. Set aside.
  4. In a separate bowl add the butter, caster sugar and the seeds scraped from the vanilla pod, using electric beaters beat until the mix is creamy and smooth. This will take a minimum of 10 minutes of continuous beating.
  5. Add the eggs to the butter mixture one at a time while beating continuously. Gradually sift the flour mix again over the batter while gently folding it in with a spatula, follow with adding the milk. If the mix is too dry add a little dash of milk.
  6. Pour the mixture into the prepared cake tin and bake for 20- 25 minutes. Test if the cake is cooked through by placing a skewer into the middle. If it comes out clean it is cooked, if it comes out with batter mix on it, cook it further for 5 minutes. Leave the cake to cool for 15 minutes in the tin then turn it out onto a cooling rack to completely cool before glazing.

To prepare the glaze:

  1. Combine the passionfruit pulp, lemon juice, water and sugar in a small saucepan. Place on low to medium heat and stir until the sugar dissolves.
  2. Take off the heat and stir through the gelatine powder until it has dissolved.
  3. Pour in the cream and stir through. Place the mixture into the fridge for 10 -15 minutes to allow the glaze to thicken to a custard consistency.

To glaze and coat the lamingtons:

  1. Slice the cake into 5cm x 5cm squares.
  2. Spread the desiccated and shredded coconut together over a wide plate. 
  3. Coat each square of cake completely, one at a time, in the passionfruit glaze mixture then in the coconut by gently rolling it to ensure all sides are well coated.
  4. Place your Australia Day Lamingtons in the fridge to allow to set and firm before serving.



By Robyn Foyster Robyn Foyster has been verified by Muck Rack's editorial team


Robyn Foyster is the owner and publisher of the lifestyle websites, and She is the only person to edit and publish Australia's three biggest flagship magazines - The Australian Women's Weekly, Woman's Day and New Idea. Robyn was Group Publisher of Bauer Media's most successful and prestigious magazines including Woman's Day, Good Health, Grazia and ran Hearst in Australia including Harper’s BAZAAR, Cosmopolitan and madison. Voted one of B&T's 30 Most Powerful Women In Media at the Women in Media Awards Robyn was a keynote speaker at Pause 2021, Cebit & J&J Women In Leadership. Robyn was also the winner of the prestigious Magazine Publisher Association’s Editor of the Year award.



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