Hey Aussie people, I have a craving for lamingtons, you know the US doesnt have them, well not that I know of anyway - do any of youse have a recipe for lamingtons (chocolate preferably - am not a fan of the raspberry ones)
Thanks!
Thanks!
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To any of the australians...
- Thread starter kiwideus
- Start Date
I'm not Australian but here's one! Hope it's a good one!
From www.allrecipes.com:
It may help users to know that Australian colonial cooks used this recipe to freshen up STALE cake. Storing the cake overnight in a tin is sometimes not enough to firm the cake prior to icing. I suggest leaving it on the cooling rack, uncovered, on your kitchen bench overnight. This helps prevent the crumbling that one reviewer had problems with. Also cutting the cut into squares of not more than about 7cm helps. It is true that we Australians like to split the lamingtons in half and fill with whipped cream to make an old fashioned tea cake but some also like to split the cake before icing and sandwich the halves together again with a layer of strawberry jam. This is much easier to ice if your cake is quite firm. I have never met a lamington I did not like and this recipe is no exception!
Australian Lamingtons
Prep Time: approx. 15 Minutes. Cook Time: approx. 40 Minutes. Ready in: approx. 1 Hour . Makes 24 servings. Printed from Allrecipes, Submitted by bme
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1/2 cup butter
3/4 cup white sugar
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
4 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk
4 cups confectioners' sugar
1/3 cup unsweetened cocoa powder
2 tablespoons butter, melted
1/2 cup milk
2 (8 ounce) packages flaked coconut
Directions:
1 Preheat oven to 375 degrees F (190 degrees C). Grease
and flour an 8x12 inch rectangular pan. Sift together the
flour, baking powder, and salt. Set aside.
2 In a large bowl, cream together the 1/2 cup butter, 3/4
cup sugar and the vanilla until light and fluffy. Add the
eggs one at a time, beating well with each addition. Add
the flour mixture alternately with the milk; beat well.
3 Pour the batter into the 8x12 inch pan. Bake in
preheated oven for 30 to 40 minutes, or until a toothpick
inserted into the cake comes out clean. Let stand 5 minutes,
then turn out onto a wire rack and cool completely. Store
overnight to give the cake a chance to firm up before Icing.
4 To make the Icing: In a large bowl, combine
confectioners' sugar and cocoa. In a saucepan, heat milk and 2
teaspoons butter until the butter is melted. Add the milk to the
sugar mixture and mix well to create a fluid, but not too
runny, Icing.
5 Procedure: Cut the cake into 24 squares. Place coconut in a shallow container. Using a fork, dip each square into the icing, then roll it in the coconut. Place onto rack to dry. Continue for each piece. The Icing will drip,so place a sheet of parchment paper under the rack to
catch the drips.
From www.allrecipes.com:
It may help users to know that Australian colonial cooks used this recipe to freshen up STALE cake. Storing the cake overnight in a tin is sometimes not enough to firm the cake prior to icing. I suggest leaving it on the cooling rack, uncovered, on your kitchen bench overnight. This helps prevent the crumbling that one reviewer had problems with. Also cutting the cut into squares of not more than about 7cm helps. It is true that we Australians like to split the lamingtons in half and fill with whipped cream to make an old fashioned tea cake but some also like to split the cake before icing and sandwich the halves together again with a layer of strawberry jam. This is much easier to ice if your cake is quite firm. I have never met a lamington I did not like and this recipe is no exception!
Australian Lamingtons
Prep Time: approx. 15 Minutes. Cook Time: approx. 40 Minutes. Ready in: approx. 1 Hour . Makes 24 servings. Printed from Allrecipes, Submitted by bme
----------------------------------------------------------------------
1/2 cup butter
3/4 cup white sugar
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
4 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk
4 cups confectioners' sugar
1/3 cup unsweetened cocoa powder
2 tablespoons butter, melted
1/2 cup milk
2 (8 ounce) packages flaked coconut
Directions:
1 Preheat oven to 375 degrees F (190 degrees C). Grease
and flour an 8x12 inch rectangular pan. Sift together the
flour, baking powder, and salt. Set aside.
2 In a large bowl, cream together the 1/2 cup butter, 3/4
cup sugar and the vanilla until light and fluffy. Add the
eggs one at a time, beating well with each addition. Add
the flour mixture alternately with the milk; beat well.
3 Pour the batter into the 8x12 inch pan. Bake in
preheated oven for 30 to 40 minutes, or until a toothpick
inserted into the cake comes out clean. Let stand 5 minutes,
then turn out onto a wire rack and cool completely. Store
overnight to give the cake a chance to firm up before Icing.
4 To make the Icing: In a large bowl, combine
confectioners' sugar and cocoa. In a saucepan, heat milk and 2
teaspoons butter until the butter is melted. Add the milk to the
sugar mixture and mix well to create a fluid, but not too
runny, Icing.
5 Procedure: Cut the cake into 24 squares. Place coconut in a shallow container. Using a fork, dip each square into the icing, then roll it in the coconut. Place onto rack to dry. Continue for each piece. The Icing will drip,so place a sheet of parchment paper under the rack to
catch the drips.
- Thread Starter Thread Starter
- #3
Kellye, lamingtons are the best! If you like, I can send you some true blue Aussie lamingtons in the post!
- Thread Starter Thread Starter
- #5
LOL K, they last for AGES! And there's always air mail! I'll send ya some too mate.
- Thread Starter Thread Starter
- #7
