Lamingtons
Have you ever tried Lamingtons? Remember I mentioned that I would share the recipe of Lamingtons? Lamingtons are something that I haven’t tried for ages! They taste as gorgeous as they look! I got to know about Lamingtons when I studied in Australia.
Lamingtons are basically little sponge cakes in the shape of cube, dipped in chocolate icing and then coated in desiccated coconut. These little beauties can be easily bought at supermarkets or bakeries in Australia but they are not as tasty compared to the homemade versions.
One day, I was thinking of what to make – something simple and contains one of my favourite ingredients: coconut. Then, I thought of Lamingtons. The long forgotten little gems! They actually do taste better the day after.
Lamingtons are perfect for my liking as apart from coconut, they are dipped in chocolate! It means heaven, miam!! Drooling yet? So, waste no more time, try out this traditional Australian little cakes!
Lamingtons
Prep Time:
20 minutes
Cook Time:
30 minutes
Yield:
4 servings
Ingredients:
For the Lamingtons:
75g self raising flour
75g plain flour
70g corn flour
6 eggs
215g caster sugar
1 tbsp boiling water
170g desiccated coconut
For the Chocolate icing:
300g icing sugar
35g cocoa powder
60ml milk
60ml boiling water
Method:
1. Preheat oven to 160°C. Brush a 19 x 29cm (base measurement) lamington pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper, allowing it to overhang slightly.
2. Sift the combined flours together into a large bowl. Repeat twice.
3. Use an electric beater to whisk the eggs in a large clean, dry bowl until thick and pale. Gradually add the sugar, 1 tbs at a time, whisking well after each addition until mixture is thick and sugar dissolves.
4. Sift the combined flours over the egg mixture. Pour the boiling water down the side of the bowl. Use a large metal spoon to gently fold until just combined. Pour mixture into the prepared pan and use the back of a spoon to smooth the surface. Bake in oven for 20 minutes or until a skewer inserted into the centre comes out clean. Turn cake onto a wire rack, cover with a clean tea towel and set aside overnight to cool.
5. Trim the edges of the cake and cut into 15 squares. Spread the coconut over a plate.
6. To make the chocolate icing, sift the icing sugar and cocoa powder into a medium bowl. Add the milk and water and stir until smooth.
7. Use 2 forks to dip 1 cake square into the warm icing to evenly coat. Allow any excess icing to drip off. Use your fingers to roll the cake in the coconut to evenly coat, then place on a wire rack. Repeat with the remaining cake squares, icing and coconut. Set aside for 1 hour or until icing sets.
