Chocolate-Orange Lamington Cape Pops


Orange Lamington

  • 1 x 600 g vanilla sponge cake
  • 30 ml – 65 ml (2 T – ¼ C) Rhodes Seville Orange Marmalade
  • 30 g milk chocolate

Chocolate Icing

  • 375 ml (1½ C) icing sugar
  • 125 ml (½ C) g cocoa powder
  • 125 ml (½ C) milk
  • 40 g butter

To decorate: cake pop sticks, desiccated coconut


  1. Crumble the sponge cake into a bowl (make sure the crumble is even, with no big lumps of cake).
  2. Add 30 ml (2 T) of Rhodes Seville Orange Marmalade to the crumbs and stir with a wooden spoon. Continue adding the Rhodes Seville Orange Marmalade, one tablespoon at
  3. a time, until the crumb mixture forms a stiff, but not wet, dough.
  4. Roll the mixture into evenly sized balls.
  5. Melt the chocolate.
  6. Dip the tip of 1 cake pop stick into the melted chocolate and insert the stick halfway into 1 cake ball.
  7. Repeat with remaining.
  8. Place the balls onto a baking sheet that has been lined with baking paper and refrigerate for 30 minutes.
  9. Sift the icing sugar and the cocoa powder together.
  10. Melt the milk and butter together.
  11. Stir the hot milk into the sifted icing and whisk until smooth and glossy.
  12. Cool.
  13. Dip each orange Lamington into the chocolate icing.
  14. Allow the excess to run off and then sprinkle the coconut evenly over the surface of the cake pop.
  15. Allow to set in the refrigerator for a further 30 minutes.
Cooking Tip

Dip the cake pops in melted chocolate instead of chocolate icing.


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