Lamingtons Recipe

Elena Butuc

All the stars are aligned for me now to finally cook this Lamington cakes dipped in chocolate and rolled in coconut, which are also very simple, soft and tasty. I've been meaning to try it for a long time, but because in our family eating sweets is under a strict control, I kept postponing it.

You should try because it's super delicious and it was appreciated by every single one in my family. You might be familiar with the simple version, the one without the strawberry jam, but I think it's worth spending 10 more minutes to spread jam on the cake (and, actually, the classic Lamington has strawberry jam!). It will add a special flavour, something like 'the cherry on the cake'.

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Ingredients

Metric US

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Egg

3 pieces

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Sugar

200 g

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White flour

125 g

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Cornstarch

60 g

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Baking powder

1 tbsp

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Butter

165 g

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Boiling water

3 tbsp

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Milk

300 ml

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Dark chocolate

140 g

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Fulgi de nuca de cocos

200 g

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Gem

100 g

ideally, strawberry jam, but it's optional

Step by step

Step 1

First, I recommend preparing the flour mixure:

-in a bowl, mix flour, starch and baking powder.

Step 2

In a different bowl, beat 3 eggs and 125g sugar.

Step 3

Whisk well using a classic hand mixer, until you get a white foam.

Step 4

In a small bowl, melt 15g butter and add 3 tbsp boiling hot water.

Step 5

Then pour it into the egg foam and whisk some more.

Step 6

At the end, carefully incorporate the flour mixture using a spatula or a spoon.

Step 7

The batter should be smooth without any lumps and easily drip from the spatula.

Step 8

Tip batter in a baking sheet lined with parchment paper and spread evenly.

I recommend using a square or rectangular baking sheet - so that at the end all the cakes will be square. Mine is 23x23cm, so it's pretty small.

Step 9

Bake in the preaheated oven to 180 degrees C for about 30-40 minutes, until golden brown and firm in the middle.

Step 10

Cool in the tin for 2-3 hours, then lift out.

Step 11

Cut in approximately 3x3cm dice, the size may vary according to your likes, if you prefer bigger or smaller cakes.

Step 12

Optionally, now you can cut each dice in half and spread strawberry jam on it.

You can always skip this step if you don't have time, but I think you should try it once.

Step 13

I made almost all of them with jam, but I also left a few without.

They were good, but the ones with strawberry jam were exceptionally good.

If you don't have strawberry jam, you can replace it with any other jam you have or like.

Step 14

Prepare the chocolate icing:

-Put 300ml milk, 75g sugar and 150g butter in a skillet over heat and bring it to a boil.

Step 15

-Quickly remove from the heat and add the chocolate chopped in pieces. Let like this for 5 minutes, without stirring.

Step 16

-Now stir well using a whisk, until chocolate dissolves completely.

Step 17

Insert a knife in a cake dice and dip it in the chocolate icing.

Step 18

Then roll it in coconut.

Step 19

Repeat for all the cakes,then transfer them on a big plate or a tray, base lined with baking paper. When all the cakes are coated in icing and coconut, cover in plastic wrap and keep in the fridge for at least 1-2 hours before serving.