Lamingtons
Lamingtons — a classic Australian dessert recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Dessert, Australian
Ingredients
- 125 g salted butter
- 250 g golden caster sugar
- 3 pcs eggs
- 250 g self-raising flour
- 3 ml milk
- 0.5 g salt
- 250 ml double cream
- 2 pcs tblsp icing sugar
- 200 g raspberry jam
- 350 g desiccated coconut
- 80 g unsalted butter
- 250 ml milk
- 50 tbsp cocoa powder
- 400 g icing sugar
Instructions
- Heat the oven to 200°C (180°C fan/gas mark 6). Grease and line a 20 x 30 cm rectangular baking tin.
- Cream the butter and sugar together in a stand mixer until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the flour, milk and salt until the batter is smooth and fully combined.
- Spoon the batter into the prepared tin and bake for about 25 minutes, or until golden and firm to the touch; then leave to cool completely.
- Once cooled, slice the sponge horizontally to make two layers, trim the edges to square them off, then cut into 18 squares.
- Whip the cream with the icing sugar until it holds soft peaks.
- Spread a little jam over half the sponge squares, pipe or spoon cream on top, sandwich with the remaining squares and place the sandwiches in the fridge to chill.
- Whisk the melted butter and milk together in a bowl to form the icing base.
- Sieve the cocoa and icing sugar into a separate bowl, then gradually whisk the dry ingredients into the butter-and-milk mixture until smooth, using a hand blender briefly if it becomes lumpy.
- Divide the desiccated coconut evenly between three shallow bowls.
- Dip each sandwich into the icing until completely coated, roll in coconut, set on a wire rack and repeat with the remaining sandwiches.
- Chill the lamingtons in the fridge for at least 1 hour before serving.