Lamingtons & lemon tart
Patricia Niven

These are absolutely delicious and a real talking point with the addition of the beeswax. I used to make these when I was pastry chef at Vue de Monde in Melbourne and they were a big hit with the diners there. The beeswax used to line the moulds adds a unique flavour profile and helps with the shine. Make sure you bake these thoroughly to ensure they have a crispy dark exterior and soft chewy interior.


Quantity Ingredient
500ml full-cream milk
50g unsalted butter
1 vanilla bean, seeds scraped
2 eggs, lightly beaten
2 egg yolks, lightly beaten
250g icing sugar, sifted
125g plain flour
200g clarified butter
200g melted beeswax
1 tablespoon dark rum
1 lemon, finely grated zest


  1. Put the milk, butter and vanilla seeds in a saucepan over medium heat and bring to the boil. Set aside and keep warm.
  2. Whisk the eggs and egg yolks together.
  3. Sift the icing sugar and flour into a mixing bowl. Add the eggs and stir gently with a fork.
  4. Pour the warm milk mixture into the bowl and mix with a fork or whisk to eradicate any lumps. Try not to beat too much air into the batter at this stage.
  5. Strain the mixture into a bowl and rest in the refrigerator for a minimum of 24 hours and for up to 2 days.
  6. Prepare your cannelé moulds by heating them in a warm oven.
  7. Combine the clarified butter with the melted beeswax in a bowl.
  8. Pour the butter–wax mixture into each warmed cannelé mould and fill it up to the lip. Pour any excess mixture back into the butter–wax. Allow the moulds to cool naturally on a wire rack, open side down, to drip free. Prepare 24 moulds and set aside.
  9. Preheat the oven to 200°C.
  10. Pour the rested batter halfway up the moulds and place them on a baking tray.
  11. Bake the cannelé for 30 minutes before turning the tray around and cooking for a further 15 minutes until dark brown.
  12. Turn the cannelé out while they are warm and eat on the day.


  • You can use just melted and clarified butter if you cannot source beeswax. Cannelé moulds have traditionally been expensive, but you can now find fairly inexpensive cannelé tray moulds that work very well.
darren purchese
burch and purchese
sweet studio
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