Recipe: Lamingtons
LAMINGTONS are considered an Australian icon.
Loved at morning teas across the country, these delicious cakes come in many different shapes, sizes and varieties, including raspberry, jam and cream-filled and the more exotic mocha and jaffa flavours.
July 21 marked National Lamington Day and to celebrate, we’re going back to basics with the classic lamington recipe.
Ingredients
- 3 eggs
- ½ cup butter
- ½ cup castor sugar
- 1 teaspoon vanilla essence
- 1 cup self-raising flour
- 1/2 cup milk
Method
- Beat the eggs well, gradually adding the sugar until dissolved. Add the milk and vanilla essence and then stir in the self-raising flour and whip the butter into the mixture. Pour the mixture into a cake tin or lamington baking dish and bake in a moderate oven of 180 degrees Celsius for 35 minutes.
- Allow the cake to cool for at least 10 minutes and then stand for 24 hours preferably in the refrigerator, before applying the icing.
Chocolate icing
Ingredients
- 4 cups icing sugar
- 1/3 cup cocoa
- 2 tablespoons butter
- ½ cup milk
- 4 tablespoons boiling water
- 3 cups desiccated coconut
Method
- Stir the cocoa and icing sugar vigorously in a large bowl, adding the milk, butter and boiling water, warming the chocolate mixture over a very low heat until it has a smooth creamy texture.
- Cut the sponge cake into equal squares about 5cm x 5cm and, using a fork or thin skewer, dip each piece into the chocolate mixture ensuring that the mixture is liberally and evenly applied. Dip each piece into the desiccated coconut, allowing the lamingtons to cool on a wire tray for several hours.
- Read more: Tres leches recipe
- Read more: Earl Grey Honey and Orange Cupcakes recipe
