National Lamington day celebrated on July 21st Every year. If an absolutely wonderfully soft, light spongecake (which translates as sponge cake) is involved, which is not tarred and feathered, but instead cut into cubes after baking, dipped in a chocolate bath and then bathed in the coconut flakes , I don’t stop myself twice ask. A simple recipe, sure to succeed and a real crowd pleaser.
What are Lamingtons?
Lamingtons are a very typical Australian pastry. “Spongecake”, a light, very absorbent cake or any other light cake is diced, then dipped in chocolate icing and coated with desiccated coconut. Chocolate icing and desiccated coconut do not only have a taste, but also a practical function: the cake stays fresh longer.
Newer recipe modifications can also include a lamington filling made from cream or jam.
The cake is named after Charles Wallace Baillie, Lord Lamington, the Governor of Queensland from 1895 to 1901. The cakes were served on his occasional festivals. It is said that the Lord himself did not appreciate the cakes that much (he called them “bloody poofy woolly biscuits”) and that his cook created the Lamingtons as a way to give cakes that have become dry again a new shine.
National Lamington day: Lamington’s recipe
Ingredients (for a brownie pan 20x20cm):
For the Lamingtons cake batter:
- 85g soft butter
- 150g sugar
- 1 packet of bourbon vanilla sugar
- 2 eggs (size M), room temperature
- 150g wheat flour
- 1 teaspoon baking powder
- 1 pinch of salt
- 85ml milk
For the glaze:
325g powdered sugar, sifted
30g dark (!) Baking cocoa powder (please do not use sweet drinking cocoa)
175ml boiling water
55g melted butter
200g desiccated coconut
- Lamingtons cake batter (best to prepare the evening before, see tips above):
- A 20x20cm large baking pan / Prepare brownie form. I have such a form with a lifting base * advertising link , so it is easier to lift brownies and co. Out of the form after baking. I lightly grease the bottom and sides, then cut a piece of baking paper in half lengthways and place the two strips of baking paper crosswise in the mold so that the sides are covered.
- Preheat the oven to 180 ° C top and bottom heat.
- Mix butter, sugar and vanilla sugar with the whisk of the hand mixer (* advertising link) or with your food processor for several minutes.
- The eggs one at a time to give and the second is well blended mix only to when the previous one. If the dough becomes a bit cheesy at this point , it often helps to add a tablespoon of the weighed flour.
- Mix the flour, baking powder and salt . Now first sift half of it over the dough and mix it together with half of the milk to form the dough. Add the second half of the flour and milk as well. Please do not mix too long and dolle here but only until a homogeneous dough is formed.
- Pour the dough into the mold, smooth it out slightly and bake on the middle rack for about 25 minutes . Every oven bakes differently, please test yourself with a stick test to see if it is done. If not, just continue baking briefly. However, it shouldn’t get too dry.
- Let the cake cool down and then, after cooling down completely, store it wrapped in cling film overnight or for several hours. Dicing and dipping in chocolate is a lot easier, believe me.
- The next day, cut the cake into 16 (or 9, if you prefer larger pieces) cubes .
- Mix the powdered sugar and cocoa .
- Pour boiling water over it and stir in the melted butter just as smoothly. The mixture seems quite fluid, please don’t be surprised. The Lamington cubes are supposed to soak up this a little.
Assembling the Lamingtons:
- Now everything has to be done quickly, otherwise, the glaze will set quickly. The best thing to do is to put together a kind of Lamingtons production line from the cubes, chocolate icing (with two forks) and a deep plate with coconut. Regarding the coconut flakes, it should be noted: I’ve got used to not putting all of the shredded coconut on the plate so that I can replace it if chocolate got into the coconut flakes and they stick together.
- Remove cake cubes and remove any cake crumbs (such a pastry brush * advertising link is ideal here). Then carefully dip into the chocolate using a fork, so that all sides are covered. Drain gently. Please do not let the cake linger in it for too long, otherwise, it will become too full and wilty.
- Then immediately add coconut all around. You can roll it around in it or let it sprinkle with it first, everyone has their own technique.
- Put the Lamingtons on a draining rack and let them set.
- Do the same with the remaining cake cubes.
By the way, it may be that some chocolate dip is left over at the end. For example, you could dip in bananas or other fruit if you wanted to.