Recipe of the day: Kriya Gangiah’s Diwali Burfee lamingtons

This Diwali, treat yourself to a yummy fusion! TV and radio star Kriya Gangiah loves cooking up tasty dishes for the Festival of Lights.

This year, she’s sharing her recipe for Burfee lamingtons, a delightful mix of Indian and South African flavours.

How to make Burfee lamingtons

Ingredients

• 300ml castor sugar
• 500ml cake flour
• 15ml baking powder
• 1ml salt
• 500ml milk
• 100g butter or margarine
• 5ml vanilla essence
• 4 eggs
• 250ml icing sugar
• Ground cardamom, to taste
• 5ml vanilla essence
• 45ml butter
• 15ml Klim (dried milk powder)
• To finish: desiccated coconut, coloured almonds for garnish

Method

Hot Milk Sponge Cake

1. Beat eggs and sugar together until the mixture is light and creamy.
2. Sift flour, baking powder, and salt together. Add this mixture to the beaten eggs and sugar, folding lightly until well combined.
3. In a small, heavy-based saucepan, heat 250ml milk and butter without boiling, stirring until the butter is fully melted. Remove from heat and add vanilla essence.
4. Combine the milk mixture with the cake mixture, ensuring thorough mixing. Spoon the mixture into two greased 20 cm round cake pans or one rectangular pan.
5. Bake in a preheated oven at 180 °C for 25–30 minutes. After baking, allow the cakes to cool in the pans for a few minutes before turning them out onto a wire rack to cool completely.

Syrup

1. Warm the remaining 250ml of milk and butter for the syrup. Be cautious not to bring it to a boil.
2. Add icing sugar, Klim, vanilla essence, and cardamom to the warm milk and butter mixture.
3. Remove from heat once all the ingredients are well combined.

Assembly

1. Cut the cooled cake into equal-sized squares.
2. Dip each side of the cake pieces into the prepared syrup, but avoid over-soaking.
3. Roll the syrup-soaked cake squares in desiccated coconut, ensuring even coverage.
4. Decorate each Burfee Lamington with coloured almonds for that extra touch of festive delight.

*This recipe was sourced from Kriya Gangiah

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Burfee Lamingtons

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This Diwali, make sure to experience the delicious blend of cultures and flavours in Kriya Gangiah’s Burfee lamingtons recipe. 

• Author: Kriya Gangiah
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 1x
• Category: Dessert
• Method: Bake
• Cuisine: Icelandic , New Zealand

Ingredients

Scale 1x2x3x

• 300ml castor sugar
• 500ml cake flour
• 15ml baking powder
• 1ml salt
• 500ml milk
• 100g butter or margarine
• 5ml vanilla essence
• 4 eggs
• 250ml icing sugar
• Ground cardamom, to taste
• 5ml vanilla essence
• 45ml butter
• 15ml Klim (dried milk powder)
• To finish: desiccated coconut, coloured almonds for garnish

Instructions

Hot Milk Sponge Cake

Beat eggs and sugar together until the mixture is light and creamy.

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• Sift flour, baking powder, and salt together. Add this mixture to the beaten eggs and sugar, folding lightly until well combined.

• In a small, heavy-based saucepan, heat 250ml milk and butter without boiling, stirring until the butter is fully melted. Remove from heat and add vanilla essence.

• Combine the milk mixture with the cake mixture, ensuring thorough mixing. Spoon the mixture into two greased 20 cm round cake pans or one rectangular pan.

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• Bake in a preheated oven at 180 °C for 25–30 minutes. After baking, allow the cakes to cool in the pans for a few minutes before turning them out onto a wire rack to cool completely

Syrup

Warm the remaining 250ml of milk and butter for the syrup. Be cautious not to bring it to a boil.

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• Add icing sugar, Klim, vanilla essence, and cardamom to the warm milk and butter mixture.

• Remove from heat once all the ingredients are well combined.

Assembly

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• Cut the cooled cake into equal-sized squares.

• Dip each side of the cake pieces into the prepared syrup, but avoid over-soaking.

• Roll the syrup-soaked cake squares in desiccated coconut, ensuring even coverage.

• Decorate each Burfee Lamington with coloured almonds for that extra touch of festive delight.