Sunday, 7 October 2012

Lamingtons

I know it seems I pick the most random recipes to try out, but these looked good, and the recipe appeared (at the time) straight forward. The only thing required in this recipe is PATIENCE :) as you will have to bake the cake and leave over-night...so no getting tempted to taste it or forget that you were supposed to make lamingtons and instead eat it in the morning with a cup of tea! :)



  • Makes: approx 24
  • Prep time: 15 minutes + leaving overnight
  • Cooking time: 30 minutes
What you will need

For the cake:

125g unsalted butter, leave at room temperature
125g caster sugar
2 eggs, lightly beaten
250g self raising flour (as a general rule, if you do not have self raising flour handy, use the same amount of plain flour, with an additional 1 tsp of baking powder)
pinch of salt
4 tbsp milk
1 tsp vanilla extract

For the icing:

400g icing sugar
100g cocoa powder (I use plain one, with no added sugar)
150-175ml boiling water
200g desiccated coconut

Directions to make

1) Beat the butter and sugar together in a mixing bowl until pale and creamy. (This is why the butter should be left at room temperature, to make this process easier)

2) Beat in the eggs, a little at a time, until all mixes well

3) Sift in the flour and salt, and fold into the mixture, followed by the milk and vanilla (Don't be worried if the mixture appears thicker in consistency than a normal cake batter, this is how it is meant to be)

4) Transfer the mixture into an oiled and lined cake tin (approx 18 x 25cm). Using a palette knife (or whatever you have handy), spread the surface of the mixture to make it level. Bake in the oven on 190 degrees Celsius (or gas mark 5) for 25-30 minutes (or until a tester comes out clean)

5) Leave the cake to cool for 5 minutes in the tin, then transfer to a wire rack, peel the lining paper and leave overnight

6) To make the icing, sift the icing sugar and cocoa powder into a bowl. Make a well in the centre of the mixture and mix in the boiling water, until you reach a smooth pouring consistency

7) Cut the cake into pieces, use two forks to help you...one to dip the cake piece into the icing and then immediately put into the coconut to coat, using the other fork to help coat each piece. Then put onto some baking paper to set (this was actually quite a fiddly step, and may i add, veryyy messy! My advice would be that when you are coating each piece in the icing, make sure that you take off any excess icing before coating with the coconut, that helps decrease the mess too)

8) I left the lamingtons to set for around an hour, but you can leave them for as long as you want, until the chocolate icing hardens


One lamington, all alone...
Lamington with its friends...


If you like coconut, chocolate and cake...then you will like a lamington :) It is quite fiddly, but worthwhile. Enjoy :)

4 comments:

  1. wow mashallah looks prefessional. :)
    they look furry and i wanna take a bite :)

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    1. Lool :) feel free Malane...but don't hurt your teeth biting the screen!

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  2. If you like Australians, then you will like Lamingtons!!! Cut the lamingtons in half and serve with whipped cream in the middle like a sandwich.

    Thanks Nosaiba for your amazing recipes!

    .....HI SOUMAYA!

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    Replies
    1. Thank you for the tip ... And your welcome :)

      Soumaya says hi back :)

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