Julie Le Clerc: Lemon Lamingtons

Lemon Lamingtons. Picture / Carolyn Robertson

* Makes 12

1 packet lemon jelly
1 1/4 cups boiling water
225g store-bought sponge cake
2 cups coconut threads
1/2 cup cream, lightly whipped
3 Tbs store-bought lemon curd
1/3 cup cherry jam (or strawberry jam if preferred)

1. In a bowl, combine jelly crystals with boiling water and stir until crystals dissolve. Place jelly mixture in the fridge to cool and slightly set.

2. Trim any dark edges from sponge cake and slice into 12 equal squares or rectangles, as desired. Spread coconut out on a tray.

3. Dip all sides of each sponge square in cold jelly mixture and then roll in coconut to coat to make lamingtons. Cut a slit in the top of each lamington.

4. Combine whipped cream and lemon curd and place a tablespoon or two in the slit of each lamington. Decorate with a teaspoon of cherry jam.