Classic Lamingtons
There is no cake more Australian than the Lamingtons!! Classic Vanilla butter sponge squares dunked in a rich chocolate icing and coated with dessicated coconut….a cake you will find in weekend fundraiser events and every suburban bakery in Australia. A delightful accompaniment with a cup of tea and a group of friends.
This cake has been in the back of my mind ever since I spotted the recipe in my Donna Hay’s cookbook “Modern Classics-2” , a book where she continues the tradition with a new take on the classic cakes and desserts,cookies and biscuits of the past and inspired predictions for those of the future. Donna hay is an Australian food stylist and a best selling cook book author and one of the most influential food writers.
Whenever I watch TV I always find myself browsing the food channels and my favourite cook to watch is Donna Hay on Fast Fresh and Simple on TLC. With her awesome kitchen wizardry she transforms simple dishes into drool-worthy meals.When the Foodie Monday team decided to cook from a Cookbook for this Monday I knew I had to bake these irresistible Lamingtons that I had been eyeing for a long time. Sending these Classic Lamingtons to the 80th Foodie Monday Bloghop for the theme Cookbook Cooking.
To make Lamingtons we start with a home made or store bought vanilla sponge or pound or butter cake cut into 2 inch squares. Although most lamington recipes ask for dipping the squares into the chocolate frosting , I must tell you that this does get messy. Instead of dipping the squares you can pour the frosting over the cakes to prevent crumbs getting into your frosting.Once the squares are covered with frosting, then each square is coated with dessicated or dried shredded coconut. The lamingtons are then put on a wire rack to dry and can be stored in an air tight container for several days.
- 3/4 Cups all purpose flour
- 3 eggs
- 1/2 Cup sugar powdered
- 30 gm butter melted
- 1 1/2 Cups icing sugar
- 1/2 Cup Cocoa powder
- 1 1/4 fl oz water boiling
- 40 gm butter melted
- 4-5 tbsp coconut dessicated
- To make the sponge cake,preheat the oven to 180 deg c.
- Sift the flour 3 times and set aside.
- Place the eggs and sugar in a bowl and with an electric mixer beat for 8-10 minutes or until thick and pale and tripled in volume.
- Sift the flour over the egg and sugar mixture and gently fold through.
- Fold through the butter.
- Pour the mixture into a greased and lined 7 inch square tin and bake for 25 minutes or until the cake is springy to touch and comes away from the sides of the tin.
- Allow to cool for 5-10 minutes then turn onto a wire rack and cool.
- Cut the sponge cake into 2 1/2 inches squares.
- Sift together the icing sugar and Cocoa powder and mix with boiling water and melted butter in a bowl.
- Dip the sponge squares in the chocolate icing and take it out with the help of 2 forks.
- Toss the dunked squaresIn dessicated coconut and coat them evenly.
- Allow to set on a wire rack .
Love the share and the new look of your blog
Tempting Lamingtons Sash! Congratulations for the blog’s new makeover finally.👌
Ohhhhh this is so tempting Saswati!!! I have to try them… thanks a bunch for sharing 😍
Lovely makeover of your blog.Lamingtons look delish !!!
Super tempting and love the photos Saswati. Lamingtons are my to do list, just haven’t got round to baking them. I too love Donna Hay’s recipes.
Lovely share Saswati. Cake looks awesome.
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lamingtons looks beautiful and tempting…yum
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Excellent recipe… Loved it! 🙂