Lamingtons is one of Australia’s most signature desserts made from a sponge cake covered in chocolate and coconut. A treat for gourmets who will find here a simple recipe to prepare them.
Despite its remoteness, Australia is increasingly present in all cultures of the world. In addition to many local products that are gradually being found in many supermarkets, there is a typical dessert that we want to present to you today: the Lamingtons. A few square cookies covered with chocolate and coconut that will not leave anyone indifferent. Take note of these simple steps to prepare them:
We will prepare the mold where we will bake the cake that makes up the lamingtons. The measurements indicated are for a more or less square mold that does not exceed 23 cm in length. We will grease it well with a pinch of butter and we will also place baking paper to facilitate its removal after the mold.
Homemade Lamingtons Dessert !!
- 125g salted butter, softened, plus extra for the tin
- 250g sugar
- 3 large eggs
- 250g self-raising flour
- 3 tbsp milk
- ½ tsp salt
- 250ml double cream
- 2 tbsp icing sugar
- 200g raspberry jam or melted choclate it's the same
- 350g desiccated coconut
- 80g unsalted butter, melted
- 250ml milk
- 50g cocoa powder
- 400g icing sugar
- Heat the oven to 200C/180C fan/gas 6. Butter and line a 20 x 30cm rectangle tin.
- Beat the butter and sugar in a free-standing mixer until pale and fluffy. Add the eggs one at a time and beat well. Beat through the flour, milk and salt until fully combined, then spoon into the tin. Bake in the oven for 25 mins or until golden and firm to the touch. Set aside to cool completely.
- Slice the sponge horizontally to create two halves. Trim the edges to make perfect corners. Cut the sponge into 18 squares. Lightly whip the cream with the icing sugar until it reaches soft peaks. Spread a little of the jam on half of the sponge squares then pipe or spread over a little of the cream. Sandwich each one with a second square of sponge then set aside in the fridge to chill.
- To make the icing, whisk together the melted butter and milk in a bowl. Sieve the cocoa powder and icing sugar together in a seperate bowl. Gradually add the cocoa and sugar to the butter and milk mixture, whisking continuously to ensure there are no lumps. If it gets lumpy, whizz with a hand blender until smooth.
- Divide the coconut between three shallow bowls (this keeps it from getting coated in too much chocolate whilst you’re dipping).
- Dip each lamington in the icing until completely covered. Roll in the coconut and set on a wire rack. Repeat with the remaining sponges. Chill for a minimum of 1 hr.
- most complicated part of the preparation is coating the cookies with chocolate and coconut We are going to preheat the oven to 180ºC while we prepare the ingredients with which we are going to make the cake. We will beat the eggs with the sugar in a bowl to help us some manual or electric rods at low speed. We will beat until we have a creamy mixture and with as little lumps as possible. In another container, we will mix both the normal flour and the cornstarch and the flour with yeast which is usually the one that is mainly intended for baking. Before adding them to the egg mixture, we will sift them several times. We will add them little by little, helping us with the canes to mix everything. Once the flour is completely incorporated into the rest of the mixture, we will pour the cake batter into the mold we had prepared before. We will cook for a few 20 minutes or until we bite lightly with a stick and see that it comes out completely clean. the coating of the lamingtons we go to the bain marie. We will cook some water and when it starts to boil we will put a suitable container on top where we will make our chocolate coating. We will add powdered sugar and sifted chocolate powder. We will also incorporate the butter and milk, stirring carefully with a spatula while mixing and melting everything. We will book once completed.