Oh my so much has happened since my last post! I think it has been a bit too long. I've changed jobs, bought an apartment and started getting all the things ready to be a proper grown up (scary huh?)
This is a recipe I've had sitting around since January, waiting to be shared with the world...
Every Australia Day I make lamingtons. I love them so much that if I had the time I would make them more often than once per year!
This is a recipe I've had sitting around since January, waiting to be shared with the world...
Every Australia Day I make lamingtons. I love them so much that if I had the time I would make them more often than once per year!
If you have not heard of lamingtons before then this post is definitely for you. They are traditional Australian cake, made by rolling fresh butter cake in a runny chocolate icing before dipping them in desiccated coconut. Best served fresh (but a bit chilled) they are as messy to make as they are delicious to eat!
Ingredients
- 125 g caster sugar
- 1/4 teaspoon vanilla essence
- 2 eggs (room temperature is best)
- 250 g self raising flour
- pinch of salt
- 1/2 cup of milk
Method:
The first step is of course to make the cake! Preheat the oven to about 180 (fan forced)
1. Beat the butter and the sugar until creamy (you should not be able to feel the individual sugar grains if you rub the mixture between your thumb and forefinger).
2. Add the vanilla essence. Then add the eggs one at a time, beating well after each addition.
3. Sift the flour add the salt together, then add to the mixture alternatively with the milk.
4 Turn into a greased lamington tray and bake for 30 minutes.
For those not sure, this is what a lamington tray looks like. Once you take the cake out you shall have something that looks like this:
Its then time to progress to the fun part- decorating! First, cut the butter cake.
These days you can get lamingtons that are kind of sponge cake like and rather large. That is not how I grew up with them and I don't believe it is the traditional way. This recipe is from a very respected lady amongst the CWA, and if there is one thing they know how to do it is how to bake lamingtons! They should be 'finger' sized; nice little rectangles of coconut goodness. Something along these lines:
Before you go any further, let the cake cool. You can make the cake the day before but a hot cake is hard to cut without falling to bits. You then need to make the icing:
1. Sift the icing sugar into a bowl.
2. Blend the cocoa with a little boiling water and add a couple of drops of vanilla essence and add to the icing sugar.
3. Add the butter and mix well. You might need to add a bit more boiling water. I would suggest using a whisk to mix the icing as it must be smooth. You also don't want it to be as thick as normal icing as otherwise it won't soak into the cake.
4. Dip and roll!
The easiest way to do this is to set up a production line:
Make sure you put some baking paper underneath the cake rack; it makes the cleaning process much easier.
Roll the cake in the icing (I use two forks to spin it over in the icing and lift it to the rack), place it in the rack to let the excess drip off and then flip into the coconut.
Once they are all done, put them on a tray in the fridge. This will allow the icing and the cake to chill. Then, serve them and eat them however you like!
Ingredients
Cake:
- 125 g butter- 125 g caster sugar
- 1/4 teaspoon vanilla essence
- 2 eggs (room temperature is best)
- 250 g self raising flour
- pinch of salt
- 1/2 cup of milk
Icing:
- 250 g icing sugar- 6 to 8 level teaspoons of cocoa- few drops of vanilla essence- desiccated coconut (lots!)
Method:
The first step is of course to make the cake! Preheat the oven to about 180 (fan forced)
1. Beat the butter and the sugar until creamy (you should not be able to feel the individual sugar grains if you rub the mixture between your thumb and forefinger).
2. Add the vanilla essence. Then add the eggs one at a time, beating well after each addition.
3. Sift the flour add the salt together, then add to the mixture alternatively with the milk.
4 Turn into a greased lamington tray and bake for 30 minutes.
For those not sure, this is what a lamington tray looks like. Once you take the cake out you shall have something that looks like this:
Its then time to progress to the fun part- decorating! First, cut the butter cake.
These days you can get lamingtons that are kind of sponge cake like and rather large. That is not how I grew up with them and I don't believe it is the traditional way. This recipe is from a very respected lady amongst the CWA, and if there is one thing they know how to do it is how to bake lamingtons! They should be 'finger' sized; nice little rectangles of coconut goodness. Something along these lines:
Before you go any further, let the cake cool. You can make the cake the day before but a hot cake is hard to cut without falling to bits. You then need to make the icing:
1. Sift the icing sugar into a bowl.
2. Blend the cocoa with a little boiling water and add a couple of drops of vanilla essence and add to the icing sugar.
3. Add the butter and mix well. You might need to add a bit more boiling water. I would suggest using a whisk to mix the icing as it must be smooth. You also don't want it to be as thick as normal icing as otherwise it won't soak into the cake.
4. Dip and roll!
The easiest way to do this is to set up a production line:
Make sure you put some baking paper underneath the cake rack; it makes the cleaning process much easier.
Roll the cake in the icing (I use two forks to spin it over in the icing and lift it to the rack), place it in the rack to let the excess drip off and then flip into the coconut.
Once they are all done, put them on a tray in the fridge. This will allow the icing and the cake to chill. Then, serve them and eat them however you like!
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