Delight in Diwali with Kriya Gangiah's Scrumptious Burfee Lamingtons Recipe

This Diwali, it's time to tantalise your taste buds with a delicious treat that combines the best of both worlds! TV and radio personality Kriya Gangiah loves to get into the kitchen and whip up something delicious to celebrate the Hindu festival of lights and, this year,  she decided to blend her love for Indian and South African cuisine as she shares her recipe for her popular dessert Burfee Lamingtons.

"Diwali is a time for sharing and celebrating with our loved ones, and what better way to do that than with delicious homemade treats? My Burfee Lamingtons are a fusion of South African and Indian flavours, blending the sweetness of traditional Burfee with the soft, spongy texture of Lamingtons,” Kriya shares. “It's a unique and mouth-watering combination that I'm thrilled to share with everyone. May this Diwali bring you warmth, love, and the joy of good food!”

Ingredients:

• 300ml castor sugar
• 500ml cake flour
• 15ml baking powder
• 1ml salt
• 500ml milk
• 100g butter or margarine
• 5ml vanilla essence
• 4 eggs
• 250ml icing sugar
• Ground cardamom, to taste
• 5ml vanilla essence
• 45ml butter
• 15ml Klim (dried milk powder)
• To finish: desiccated coconut, coloured almonds for garnish

Method:

Hot Milk Sponge Cake

• Beat eggs and sugar together until the mixture is light and creamy.
• Sift flour, baking powder, and salt together. Add this mixture to the beaten eggs and sugar, folding lightly until well combined.
• In a small, heavy-based saucepan, heat 250ml milk and butter without boiling, stirring until the butter is fully melted. Remove from heat and add vanilla essence.
• Combine the milk mixture with the cake mixture, ensuring thorough mixing. Spoon the mixture into two greased 20 cm round cake pans or one rectangular pan.
• Bake in a preheated oven at 180 °C for 25–30 minutes. After baking, allow the cakes to cool in the pans for a few minutes before turning them out onto a wire rack to cool completely.

Syrup

• Warm the remaining 250ml of milk and butter for the syrup. Be cautious not to bring it to a boil.
• Add icing sugar, Klim, vanilla essence, and cardamom to the warm milk and butter mixture. 
• Remove from heat once all the ingredients are well combined.

Assembly

• Cut the cooled cake into equal-sized squares.
• Dip each side of the cake pieces into the prepared syrup, but avoid over-soaking.
• Roll the syrup-soaked cake squares in desiccated coconut, ensuring even coverage.
• Decorate each Burfee Lamington with coloured almonds for that extra touch of festive delight.