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Tuesday 14 February 2012

Baking for Beginners: Lamingtons


Lamingtons are a recent delicious little discovery for me - sponge cakes coated in chocolate and coconut, originating from Australia. We might have missed Australia Day, but these mini cakes go down a treat any time of year. The coconut topping even looks like snow, making them a perfect match for the weather now that winter has finally unleashed its full force on us. Use dessicated coconut rather than sweetened coconut - not only is is much cheaper, it has a better flavour and drier texture, making it perfect for coating these cakelettes.

I've used an all-in-one method for the sponge cake and it turned out beautifully. This only makes a few cakes, ready for an afternoon tea for two (or one), so double the quantities if you're catering for more.

Lamingtons


You will need:

For the cakes:
  • 90g self-raising flour
  • 1/2 tsp baking powder
  • 2 medium eggs
  • 90g caster sugar
  • 90g butter (room temperature)
  • 1/2 tsp vanilla extract
For the topping:
  • 100g icing sugar
  • 3 tbsp cocoa powder
  • 100g dessicated coconut
Make it!
  1. Preheat the oven to 170C / 325F / gas mark 3. Line a medium size square tin with baking parchment.
  2. Sieve the flour and baking powder into a large bowl. Crack the eggs in, then add the caster sugar, butter and vanilla extract. 
  3. Whisk with an electric whisk for about a minute, or a wooden spoon for 5 minutes, until beautifully combined. If it doesn't drop easily off a spoon, add a little water to the mixture to thin it.
  4. Pour into the tin and bake for 20-25 minutes, until the cake springs back when you press it and a skewer inserted into the middle comes out clean. Leave to cool on a wire rack. Cut into squares - you'll get about 8-10 from your cake.
  5. Make the topping by mixing the icing sugar and cocoa powder with hot water until thin enough to pour easily. Tip the dessicated coconut over a plate.
  6. Now for the messy bit. Roll the cake gently in the icing to completely coat it, then roll in the coconut. Stand them on a wire rack until cooled.
They'll keep in an airtight container for five days, although you should really polish them off in one session with an enormous cup of tea.

8 comments:

  1. Oh I am so excited that you posted this recipe!! I used to eat these growing up in South Africa, but we call them 'Ystervarkies' which literally means porcupines! I can't wait to make these! Thanks! x

    Paula
    http://thelovelypenguin.blogspot.com

    ReplyDelete
    Replies
    1. Let us know how you get on, Paula! I love them - the sponge cake is so unexpected because they look like little chocolates.

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  2. They always used to have Lamingtons in Neighbours when I was younger and I always used to wish I could try one. I might have to give this recipe a go.

    ReplyDelete
    Replies
    1. Ah, maybe that's where I remember them from. They're very easy. Just be prepared to get messy - you'll be covered in chocolate and coconut at the end.

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  3. Thanks so much for this recipe. I made them at the weekend and they're delicious. They're all gone now - must make some more :)

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  4. I made them recently finally from the Dan Leppard http://www.guardian.co.uk/lifeandstyle/2013/jan/25/lamington-cake-recipe-dan-lepard but if yours work with straight all in one sponge I might have to try that

    The chocolate covering in this recipe is fab though so I might stick with that

    ReplyDelete

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