| |
|
|
|
Lamingtons are a favorite
dessert in
Australian cuisine
and
New Zealand cuisine.
They are made from cubes of sponge cake
which are covered with chocolate icing and dessicated coconut.
Some people like to slice the cubes into halves, and put strawberry
jam or cream between the halves.
Lamingtons:
(picture represents typical Lamingtons, not necessarily results from the following recipe)
Lamingtons are not difficult to prepare, but ideally should be
made over a couple of days. The first day, make (or buy) the sponge
cake, the second day, cut it into cubes and chocolate coat them, and on the third day, eat!
Here are the ingredients for making the sponge cake (you can of course
simply buy a ready-made one if you prefer).
- Butter (½ cup)
- Castor sugar (¾ cup)
- Milk (½ cup)
- Self-raising flour (2 cups)
- Eggs (2)
- Vanilla Extract
Here is how to make the sponge cake (as mentioned previously, you
can of course simply buy a ready-made sponge cake if you prefer):
- Mix the castor sugar and butter together until light and fluffy.
During the mixing process add a teaspoon of vanilla extract.
- Add the eggs, one at a time, and beat them in.
- Add the flour and milk, folding them into the mixture.
- Pour the mixture in a greased baking tray, taking care to spread it
evenly.
- Place the baking tray into a preheated oven,
375°F (190°C; Gas Mark 5), for about 30 to 40 minutes.
Be careful not to burn the cake, but when it is ready you should
be able to poke a fork into the cake and remove it
without any mixture sticking to the fork.
- Allow the cake to cool, and then store it in the fridge until
the following day.
The next day, you will be ready to make the sponge cake into chocolate-covered
cubes. Here are the ingredients you need for this step:
- Sponge cake (make sure it is cool, by storing in fridge for at least an hour before using)
- Icing sugar (4 cups)
- Cocoa powder (½ cup)
- Milk (½ cup)
- Dessicated coconut (3 cups)
- Butter
Here are the steps for preparing the chocolate-covered cubes:
- Cut the sponge cake into cubes.
- Spread the dessicated coconut into a shallow bowl or plate.
- Mix the icing sugar and cocoa powder in another bowl.
- Warm the milk and butter together in a saucepan, until the butter is completely
melted, and then add this to the sugar and cocoa mixture, mix until a
a consistent (and not too runny) texture is achieved.
- Take a cube of sponge with a fork, dip it into the chocolate icing,
and allow any excess chocolate to drip off.
Next, roll the cube in the dessicated coconut, and finally place it
on a wire cooling rack. Repeat this process until all your cubes are done.
- Allow the cubes to dry, and then place them in an airtight container.
They will be ready to eat by the following day (or try to wait at least
a few hours if you can't resist that long!).
- If you wish you can cut the cubes into halves, and add a layer of strawberry
jam or whipped cream between the layers, before eating.
Related pages on this web site:
| |