For the filling
For the lamingtons
To make the filling, combine all the ingredients in a medium-sized bowl.
To prepare the lamingtoms, use a serrated knife to cut the loaf into a large, even-sized squares. You can do this by slicing off the two ends and levelling off the top and bottom. Then, evenly slice into 4-5cm squares. Then halve those widthways.
Spread a bit of the filling between two slices and sandwich them together.
Then, evenly spread the filling over the outside of the lamington and roll it in the biltong powder. Repeat with the remaining slices.
Serve immediately or store in an airtight container for upto 2 days.