Lamingtons

Lamingtons are a part of every Australian’s childhood (I would hope) but to many outside of Australia the mention of this delicious cake brings a look of confused intrigue to their face.

The Lamington is a soft, golden, Australian cake covered in rich chocolate and coconut. Sometimes you can find it filled with cream or jam (my favourite).

As I mentioned previously, Lamingtons date back to 1927, these days they make regular appearances at parties, afternoon teas, and fundraisers across Australia. They’re simply delicious and are a treat that everyone should be able to enjoy across the world. Hopefully one day I can utter the word ‘Lamington’ in any country and receive a knowing nod but for now you’ll have to whip up a batch of exotic Lamingtons yourself!

Ingredients

For the spongecake

6 eggs

3/4 cup sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

1 1/3 cups cake flour

70g melted unsalted butter at room temperature

For the chocolate coating

100g 70% dark chocolate – finely chopped

100ml coconut milk

3 cups unsweetened shredded coconut

Instructions

1. To make the spongecake, butter a square cake pan and line the bottom with parchment paper. Preheat the oven to 180ÂșC.

2. In a mixer, beat the eggs, sugar and salt on high speed for five to ten minutes, until thick. Stir in the vanilla.

3. Sieve the flour into the egg mixture and fold to combine.

4. Pour the batter into the pan and bake for 30 minutes, or until golden. Remove from oven and let cool completely.

5. When cool, cut the cake in half horizontally using a serrated bread knife.

6. Make the chocolate icing by heating the coconut milk in a small pan until just boiling. Turn off the heat and add the chocolate. Let sit for 2 minutes without stirring. Then stir until it’s silky smooth.

7. Cut the cakes into sixteen squares and put the coconut into a shallow baking dish or bowl.

8. Use your hands to dip the Lamingtons into the chocolate, rolling them around to make sure each side is coated with the chocolate icing. Roll the Lamingtons in the coconut to coat all the sides. I like to just coat the top in coconut but it’s a personal preference.

9. Place the Lamingtons on a wire cooling rack and let stand until the icing firms up a bit.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *