Tea-infused Lamingtons

  • Tea-infused Lamingtons

Love Lamingtons with jam? This classic Aussie treat gets a tea twist with fruity rose tea-infused jam!

Easy recipe difficulty rating
Recipe by
recipe chef
Total Time
recipe time total
120 minutes

You’ll need

For the jam:

  • 180 ml/6 fl oz boiling water
  • 12 teaspoons Riotous Rose
  • 4 punnets strawberries, hulled and chopped
  • 440 g/14 oz caster sugar
  • 1 lemon, juiced

For the sponge cake:

  • 450 g/15.8 oz cake flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 225 g/8 oz unsalted butter
  • 335 g/11.8 oz caster sugar
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 250 ml/8.4 fl oz milk

For the chocolate icing:

  • 550 ml/18.6 fl oz milk
  • 120 g/4 oz butter
  • 600 g/19 oz icing sugar, sifted
  • 300 g/10.6 oz cocoa powder, sifted

To assemble:

  • 1 kg/32 oz shredded coconut
  • 235g/8 oz whipped cream

How to

  1. Preheat oven to 180°C/350°F. Line two rectangular baking trays with baking paper.
  2. First, prepare the jam. Add Riotous Rose to boiling water and infuse for 1 hour. Strain and place in a large saucepan with strawberries, sugar and lemon juice.
  3. Bring to a boil, and simmer for 30 minutes, or until strawberries have broken down, and jam has thickened.
  4. Transfer to 2 medium sterilised jars and store in the fridge.
  5. Next, prepare the sponge cakes. Sift flour, baking powder and salt into a large mixing bowl.
  6. In another large bowl, beat butter and sugar until pale and creamy.
  7. Add the eggs, one at a time, until well mixed, then add the vanilla.
  8. Fold in half the flour mixture, then half the milk, and repeat with remaining flour and milk.
  9. Divide mixture evenly between two trays. Bake for 15-20 minutes, or until a skewer comes out clean. Once cooked, transfer to wire racks to cool completely.
  10. To make the chocolate icing, place milk and butter in a medium saucepan and heat until melted. Add the icing sugar and cocoa and mix until smooth.
  11. Place the shredded coconut in a medium bowl.
  12. Place one cooled cake on top of the other, and cut into squares in desired size.
  13. Carefully dip each square into chocolate, then shredded coconut, then leave on a wire rack to set. Repeat until all squares are covered.
  14. To assemble the lamington sandwiches, place a tablespoon of tea-infused jam on one square, then a dollop of whipped cream on top. Place a second piece of chocolate coated sponge on top.

Makes approx. 12-14 lamington sandwiches

Shop Tea-infused Lamingtons products.

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