These past few weeks I’ve been increasingly thinking about Australia and missing the weather, the lifestyle, the food, the coffee! At the time I was there, I didn’t fall in love with this country as I thought I would and maybe it’s because I was longing for some quiet time away from big cities and looking forward to arriving in New Zealand. Australia felt like a long stop-over and I was itching to move onto our final destination.
And yet, all I can think about now are the Melbourne coffee shops, the souvlaki at Jimmy Grants, the South Yarra patisseries, the gelato at Messina in Surry Hills and the BRUNCHES, written with capital letters because they were the real deal, nothing else will ever compare!
So it is not a surprise that, shortly after coming back to the UK, I baked a batch of Lamingtons to bring back the memories of Australia. Lamingtons – “a quintessential part of every Australian’s childhood” – are little sponge cakes dipped in chocolate icing and then rolled in desiccated coconut. They are amazing and one of the favourite cakes I have ever baked!
Many coffee shops in London will be offering Lamingtons until Sunday to celebrate Australia Day, but why not trying making them at home? The sponge cake is very easy and quick to prepare and, while you will need some time (and an extra pair of hands) to do the coating, it is well worth the effort!
Note: the Lamingtons I tried in Australia where filled with a layer of jam, so that’s how I made mine. However this is not strictly required, so you can save yourself some time by skipping this step!
Ingredients
Recipe by Joy of Baking
For the sponge cake:
- 260g plain flour
- 2 tsp baking powder
- 1/4 tsp salt
- 110g unsalted butter, softened
- 150g granulated white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 120ml milk
Filling and coating:
- 1 jar of strawberry jam
- 450g icing sugar, sifted
- 30g unsweetened cocoa powder
- 3 tbsp unsalted butter
- 120ml milk
- about 400g unsweetened desiccated coconut
Preparation
Preheat oven to 180ºC. Grease the bottom and sides of a square cake pan (I used a 10-inch / 25cm one).
In a large bowl sift together the flour, baking powder and salt.
Beat the butter and sugar together using an electric mixer, until light and fluffy (about 2-3 minutes). Add eggs, one at a time, beating well after each addition. Add the vanilla extract and beat until combined. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with flour.
Spread the batter into the prepared pan and smooth the top with a spatula. Bake for about 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Cool the cake in its pan on a wire rack for 10 minutes, then transfer on a wire rack. Once the cake has completely cooled, slice the cake in half horizontally to obtain two cake layers.
Spread the jam evenly over one cake layer, then place the other layer on top. Refrigerate the cake for several hours or overnight.
To prepare the chocolate coating, place the icing sugar, cocoa powder, butter and milk in a heatproof bowl over a saucepan of simmering water. Stir the mixture for 10 minutes until it becomes smooth and of pouring consistency.
Cut the cake into 5cm squares and place on a wire rack that is placed over a baking sheet (to catch the drips).
Have ready the desiccated coconut on a plate and the chocolate sauce in a bowl. Using two forks, dip the cakes in the chocolate or spoon the chocolate over the cake, whichever way you find it easier. Coat all sides of the cakes, then roll them in the coconut, covering all sides. Gently transfer the lamington to the wire rack to set. Repeat with the rest of the cake squares.
Once the lamingtons have set, you can store them in an airtight container for several days.
They look delicious! And per Brian’s comment below, the appropriate size. I have also had lamingtons in London WITHOUT jam which is an absolute travesty. So glad you liked visiting my beautiful Melbourne!
I love Melbourne! I hope to visit again someday!
They look delicious! And per Brian’s comment below, the appropriate size. I have also had lamingtons in London WITHOUT jam which is an absolute travesty. So glad you liked visiting my beautiful Melbourne!
They look delicious! And per Brian’s comment below, the appropriate size. I have also had lamingtons in London WITHOUT jam which is an absolute travesty. So glad you liked visiting my beautiful Melbourne!
They look delicious! And per Brian’s comment below, the appropriate size. I have also had lamingtons in London WITHOUT jam which is an absolute travesty. So glad you liked visiting my beautiful Melbourne!
They look delicious! And per Brian’s comment below, the appropriate size. I have also had lamingtons in London WITHOUT jam which is an absolute travesty. So glad you liked visiting my beautiful Melbourne!