Lamingtons

A fail safe and delicious recipe for the Australian icon, the lamington.

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Try stopping at one.
Sponge, chocolate, coconut. What is not to love?
Sponge, chocolate, coconut. What is not to love?

There was a time in high school we did a lamington drive to raise money for some charity. The organisation we were helping has long left my head but the memory of buying six dozen lamingtons under false names and eating them all myself has not. (See also: bulimia.)

I have banned myself from buying the Woolworths lamington fingers purely because I KNOW I could eat the entire packet. In one sitting. I never have, but the knowledge that I COULD is enough.

This recipe comes from my kitchen bible – Allan Campion & Michele Curtis’s In The Kitchen. I refer to this cookbook more than any other and every single thing I’ve made from it has always worked and been delicious. I’m not sure it’s still in print but if you find a copy grab it.

This is fiddly and messy but totally worth it.

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Lamingtons
 
An iconic Australian cake with sponge rolled in chocolate and coconut.
Author:
Ingredients
For the cake
  • 4 eggs
  • ½ cup caster sugar
  • ⅔ cup plain flour
For the icing
  • 3 cups icing sugar
  • ½ cup cocoa
  • ¾ cup water
  • 4 cups desiccated coconut
Instructions
  1. Preheat oven to 180C and line a lamington tin with greaseproof paper and then grease it and dust with flour
  2. Beat the eggs and caster sugar together until very thick and really pale in colour then gently fold in the flour (this is a sponge so go lightly, you don't want to knock out all that air you whipped into the eggs and sugar
  3. Pour into tin, smooth the batter and bake for about 10 minutes or until golden on top
  4. Cool in the tin for a few minutes then lift out and peel off the baking paper. Cool completely
For the icing
  1. Put the icing sugar, cocoa and water in a saucepan and bring to the boil, whisking well
  2. Reduce heat and simmer for a couple of minutes then remove from the heat and cool a little
  3. Now get ready to get messy.
  4. Set up a workstation with the cake cut into squares, then the chocolate sauce, then a wire rack and then a shallow dish holding the coconut and then another wire rack
  5. Dip the sponge in the chocolate until all covered - I use to forks to turn the cake over in the mixture - then put onto the wire rack to let any excess drip off
  6. Roll the pieces in the coconut then onto the final wire rack to dry
  7. Eat them all.

 

Onward!

 

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  • KIm, I will give this recipe a try. Several times I have tried the Women’s Weekly recipe which calls for 6 eggs and ends up tasting like sweet frittata. Even 4 eggs for only 2/3 cup of flour seems a lot – it doesn’t taste overly eggy?

  • Emmasbrain

    I have NEVER EVER made lamingtons. Now, I must. X

  • There is no North American equivalent.
    Perhaps I shall leave it that way.

  • paola

    … or Italian … will definitely leave it that way.