Australian Table
Ingredients
Ganache
Method
1.Preheat oven to 180°C. Lightly grease an 18cm x 28cm lamington pan and line with baking paper.
2.Using an electric mixer, beat eggs until frothy. Gradually add sugar and beat until thick and pale and mixture holds its shape (this can take up to 5 minutes).
3.Sift together flour and cornflour. Combine water and butter in a jug. Fold flour lightly into egg mixture, a little at a time, followed by water mixture and hazelnuts.
4.Pour mixture into prepared pan. Bake for 15-20 minutes, until sponge springs back when touched lightly. Turn onto a wire rack to cool.
5.Make ganache by combining chocolate with cream in a microwave-safe bowl. Heat on high (1200 watts/ 100%) for 1-2 minutes, stirring twice, until well combined. Cool, beating with an electric beater from time to time, until thick and spreadable.
6.Halve cake widthways. Spread one-half with ganache. Top with remaining half. Cut into 10 fingers. Dust with cocoa. Serve with thick cream.
If desired, omit hazelnuts or use ground walnuts, pecans or almonds.
Note
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