A lamington might just seem like a typical cake dessert, but I was surprised to find out the following facts after researching the history a bit:
- They get their name from Lord Lamington, a man who served as Governor of Queensland, and who supposedly didn’t even like them.
- They have actually been named as one of Queensland’s favorite icons.
So, it’s safe to say that lamingtons are just about as Aussie as it comes, which makes for a great excuse to indulge in this treat while down under!
What Makes a Lamington
A lamington is basically a sponge cake square that has been dipped in chocolate and coated with dried coconut. It is common for the cake to be halved and sandwiched with a layer of cream, but it has also been known to come with jam. They are great for a snack with tea or coffee, and you’ll find them at cafes across the country.
How to Make Lamingtons
If you happen to have leftover sponge cake, it’s simple to prepare a lamington as it only takes a bit of chocolate and coconut to finish the process. However, if you’re wishing to make them fresh from scratch, I’ve searched out a classic recipe from LifeStyle Food that should suit.
What You Need:
125g butter, softened
¾ cup caster sugar
2 eggs, slightly beaten
1/2 teaspoon vanilla extract
2 cups self raising flour
Pinch of salt
½ cup of milk
Chocolate icing ingredients
3 tablespoons cocoa
3 cups icing sugar
½ teaspoon butter
5 tablespoons boiling water
What to Do:
They recommend making the cake in advance so that it has time to sit and cool properly. Otherwise, the dipping and coating will not go as smoothly.
- Grease a 27cm x 18cm tin and line with baking paper.
- Cream the butter and slowly add the sugar until the mixture is light and fluffy.
- Gradually beat in the slightly beaten eggs, adding them one at a time, and beating until well-incorporated before adding the next.
- Preheat your oven to 180C.
- Sift the flour and salt together.
- Gently fold the flour and salt into the creamed butter mixture, alternating the flour with the milk. Be careful not to overwork the mixture.
- Spread the mixture evenly in the prepared tins and bake for 30 to 35 minutes.
- Leave on a wire rack to cool completely.
- Cut the butter cake into desired sized cubes.
- Dip into the chocolate icing and then immediately roll in the coconut. Leave on rack to set.