Pistachio lamingtons

For hot milk sponge, preheat oven to 160°C fan-forced. Grease and line a 20cm x 30cm lamington tin with baking paper. Triple sift flours and set aside. Whisk eggs and sugar in an electric mixer on medium-high speed until thick, pale and tripled in volume (6-7 minutes). Place remaining ingredients in a small saucepan; warm over medium-low heat until melted. Sift flour mixture and ½ tsp fine salt over egg mixture and using a handheld whisk, gently fold until almost combined. Gradually add hot milk mixture and gently whisk until combined (the batter will be wet). Pour batter into prepared tin, gently tap tin on bench to remove any large air bubbles. Bake until sponge springs back when lightly pressed (25 minutes). Cool in tin for 5 minutes before turning out onto a wire rack to cool completely.

Meanwhile, pulse pistachios until finely chopped. Transfer to a shallow bowl. Set aside for coating.

For pistachio ganache, melt white chocolate in heatproof bowl set over a saucepan of simmering water. Remove from heat; stir in pistachio paste. Cool briefly.

Using a serrated knife, trim sides and top of sponge, then cut sponge into 20 squares. Spread 1 tsp pistachio ganache over the cut-side of half the squares, then sandwich with remaining squares. Using a palette knife, coat each with remaining pistachio ganache, then roll in chopped pistachio to coat. Transfer to a tray lined with baking paper and refrigerate to firm (1 hour). Serve.