Quick and easy lamingtons recipe
Everyone in my family loves lamingtons, but store-bought lamingtons are not cheap, by any means. This weekend one of my sons and I made a batch of lamingtons and I was surprised at how easy it is to make your own. So I am sharing this project with you - and believe me when I say that anyone can make them!
We discovered lamingtons on Australian Masterchef and my family loves them. They are basically a sponge cake covered with a syrup and dipped in desiccated coconut. The recipe is easy and making them takes about 30 minutes in all.
You can coat them with chocolate syrup or raspberry syrup and I have provided an easy recipe below.
YOU WILL NEED:
1 3/4 cups self-raising flour, sifted
125g softened butter, unsalted
3 eggs, room temperature
1 cup caster sugar
1/2 teaspoon vanilla extract
1/2 cup milk
Syrup:
3 1/2 cups icing sugar, sifted
1/4 cup cocoa powder
1 tablespoon softened butter, unsalted
1/2 cup boiling water
1 pack of desiccated coconut
Mixing bowl
Square baking tin, 20 x 30cm x 3cm deep
Spray 'n Cook
Small dish or tray for coating
HERE'S HOW:
1. Preheat oven to 180°C and spray . Spray the baking tin with Spray 'n Cook.
2. Add softened butter, sugar and vanilla esence and beat until light and fluffy.
3. Add the eggs one at a time and combine well before adding another egg.
4. Add half the sifted flour and stir, slowly adding half the milk to the mixture. Add the remaining flour and milk.
5. Pour into the baking tin and smooth with a spatula.
6. Bake in pre-heated oven for 20 to 25 minutes. You can check that it is done by inserting a skewer into the cake - if it comes out clean and dry the cake is cooked.
7. Turn out onto a cooling rack and leave for an hour or two. It needs to be cold before you cut it up.
8. Use a bread knife to trim off the sides, top and bottom. You can leave the bottom if it is still soft. Trim neatly so it is even and flat all round.
9. Cut into 5 centimetre square sections. Mine weren't all exactly even, but at the end you won't really notice after coating with syrup and coconut.
Make the syrup:
1. Place icing sugar and cocoa powder into a bowl. Pour in the melted butter and boiling water. Stir until well-mixed and smooth.
2. Use tongues to dip the cake squares into the warm syrup. Let any excess drip back into the bowl.
3. Drop the coated squares into a tray filled with desiccated coconut and roll them over until covered.
4. Place on a tray until cool and ready to eat.
Believe me when I say that I am no cook, but this was as easy one for both mother and son!
If you want to make raspberry lamingtons, or any other flavour for that matter, substitute the cocoa with 4 tablespoons of jelly powder. Dissolve the jelly powder in 250ml boiling water and add the melted butter. Slowly add the sifted icing sugar and whisk until smooth.