I’m going to Melbourne in a month (I am not but I want this blog post to have a story so just along with the lie), so I wanted to embrace Australian culture before I go…so I made lamingtons.
Up until I started making this recipe, I had never had lamingtons before. I NOW LOVE THEM.
They’re so soft and fluffy and the flavour is soooo good. They’re chocolaty and coconuty, and they are also easy to make. I love everything about them!
What are lamingtons?
In case you have no idea what a lamington is, let me give a quick explanation.
Lamingtons are an Australian snack…or dessert, I don’t really know what you would define it as.
But essentially all it is, is a soft fluffy sponge that has been cut into squares, then coated in a chocolate icing and then coconut.
I’ve seen that a lot of times they are also filled with a jam and sometimes whipped cream too.
I just filled mine with raspberry jam, but you could fill them with whatever you want to be honest.
Like I said, they taste amazing and making them is soooo simple.
We’re going to start by making the cake first.
For this, I just used my vanilla cake recipe. I use this for so many of my recipes, it’s my go to.
These are the ingredients you are going to need to make it:
- Unsalted butter – we are using self raising flour for this recipe. A lot of self raising flours have salt in them, so it’s best to use unsalted butter. We don’t want our cake to end up too salty.
- Oil – for moisture. Any flavourless oil works, but I always use vegetable oil.
- Granulated sugar – caster sugar works too.
- Vanilla extract
- Self raising flour – I’ll talk about how to use plain/all purpose flour in the next section.
- Milk – whole milk is best to use.
The self raising flour
I like to use self raising flour for my vanilla cakes. It’s just so much easier to use because I don’t have to add any raising agents into it, they have already been added.
But I know that it is hard to find self raising flour in some places, or you just might not have any.
So you can use plain/all purpose flour instead.
Use the same amount but add 2.5 teaspoons of baking powder and 1/8 teaspoon of salt into it.
Give this a mix, then it is ready to use.
LET YOU CAKE COOL
I apologise for yelling.
But after your cake has baked, it is important to let it cool completely.
We’re going to be filling the cake and then cutting it into cubes.
If the cake is still too warm, cutting it will be so difficult. The cake will be too crumbly and you won’t get nice cubes, IT WLL BE DIFFICULT.
So please make sure to let the cake cool down before you try doing anything with it.
The chocolate icing
The last thing to make is the chocolate icing.
All you need is icing sugar (also known as powdered sugar), cocoa powder and hot water.
That is it, just whisk this together.
A TIP – only make this before you are about to use it. If you make it too early, the icing will start to crust. So make it just before you need it.
But then dip your cakes into this, then some desiccated, let them set up for a bit and then you can dig in!