Blue Butterfly Pea Lamingtons

The vibrant blue colour is achieved by using Blue Butterfly Pea Flowers.  A great and totally natural food colouring!

Ingredients

• Sponge cake (I made a vanilla sponge using the Fielders Sponge Cake Recipe and added the seeds from one vanilla pod to the mixture)
• 10 Blue Butterfly Pea Flowers (ground)
• 2 cups icing sugar
• 1 1/2 cups water
• 2 tablespoons cornflour
• 1 vanilla pod (seeds only needed)
• 2 cups desiccated coconut (approximately)
• Whipped cream to fill and serve with the lamingtons

Method

1. Start by removing the calix (green part) from each flower.  You will need approximately 10 flowers.  Using a mortar and pestle, grind the flowers into a powder.  This may take a few minutes.  Sieve out the larger pieces.
2. Next, add the Blue Butterfly Pea powder and water to a saucepan and bring to a boil.
3.  Once boiling, reduce the heat and add the icing sugar and vanilla seeds.  Allow to simmer for a few minutes.
4. Mix the cornflour with 1-2 tablespoons of cold water.  You need to be able to pour the mixture.
5. Stirring rapidly, add the cornflour mixture to the saucepan and continue stirring until it thickens.  Ideally you want the consistency to be that of a runny gravy.  Add a little more cornflour mixed with cold water if needed.
6. Once the cornflour has been cooked through and the mixture is clear, remove it from the heat and allow to cool completely.
7. Cut your sponge into squares and dip each square into the glaze ensuring all of the sponge is covered.  Lift out and drain off the excess glaze.
8. Quickly place the sponge into the coconut and roll until well covered.
9. Place on a rack and allow to set.
10. Repeat until all sponge pieces are completed.
11. Once set, take a sharp knife and cut a “v” shape from the top of the sponge.
12. Pipe cream into the gap, then place the “v” shape of the sponge on top.
13. Refrigerate until ready to serve.