June 25, 2016
Dinner, Dairy, Eggs,
Fruit, Australian, Budget-Friendly, Entertaining, Fall/Autumn, Summer, Winter, Weeknight Meals, Oven Bake, Vegetarian, Milk, Kosher Dairy more
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"I saw this being made a while back, and found the recipe again at the Sydney markets site.
It looked so delicious, it was more like a pudding, best served warm from the oven. Serve with yoghurt or ice-cream."
Preheat oven to 150°C/130°C fan-forced. Grease and line an 18cm x 28cm (3.5cm deep) lamington pan with baking paper.
Place egg whites into a bowl and beat until firm peaks form. Set aside. Place egg yolks and sugar in a large bowl. Using electric beaters, whisk for 2 minutes until light and creamy. Add vanilla and melted butter and whisk for 1 minute until well combined.
Gradually whisk in flour until batter is well combined. Gradually beat in warm milk. Using a large metal spoon, just stir in egg whites (note, about 2-3 stirs is all that is required – the mixture will look lumpy). Pour mixture into prepared pan. Scatter blueberries over the top. Bake for 45-50 minutes until pale golden and just set.
Cool slightly in pan. Dust with icing sugar, slice and serve.
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