August 31, 2018
"Lamington's are an Aussie culinary icon. Eaten and made all over Australia, and especially Australia Day, the lamington will celebrate 118 years of being on the tables of Australian morning and afternoon teas this year 2018. I have made many versions over the years but stumbled across this beauty in the "Weekly Times Rural" ... I knew I just had to post this to share. The original recipe comes from Former Western Australia station cook Natalie Gambuti who like me enjoy's lamington with a cup of tea, fresh and just after it has been rolled. Her great-great grandma developed it at her home in Upper Ulam (south of Rockhampton) before passing it down the line from generation to generation. Best Lamington recipe ever! This is so close to my grandmother's recipe ...it's not funny! From Wikipedia ~ A lamington is an Australian cake, made from squares of butter cake or sponge cake coated in an outer layer of chocolate (or sometimes raspberry) sauce and rolled in desiccated coconut. The thin mixture is absorbed into the outside of the sponge cake and left to set, giving the cake a distinctive texture."
- Serving Size: 1 (93 g)
- Calories 300.5
- Total Fat - 13.5 g
- Saturated Fat - 7.5 g
- Cholesterol - 105 mg
- Sodium - 88.2 mg
- Total Carbohydrate - 41.6 g
- Dietary Fiber - 1.3 g
- Sugars - 32.9 g
- Protein - 4.9 g
- Calcium - 26.8 mg
- Iron - 0.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Cake Method: Brush pan with melted butter 28cm x 18cm lamington tin (see below).
Preheat your oven to 180 degrees
Cream the butter and vanilla, add sugar until light and fluffy the add the eggs one at a time, beating well after each addition the remove from beaters and fold in flour alternatively with milk.
Place the cake mix in a 28cm x 18cm lamington tin, that has been brushed previously with melted butter and based lined with baking paper and bake for 25 to 30 minutes
Turn cake out of tin onto wire cooling tray
Wrap in foil and store for one day
When ready cut the cake into 21 pieces (or close as)
Dissolve butter in boiling water
Sift icing sugar and cocoa into a large bowl
Stir in water and vanilla and beat until a smooth icing consistency.
Keep warm by putting bowl over a pan of boiling water. Note: When coating the lamington's with chocolate, make sure the mixture is not too hot.... it gives a better coating if the icing is warm, and not hot.
Working quickly, using two forks dip cake in icing and then roll in coconut
Allow to set on wire cooling trays and store in an air tight cake tin.
Tips & Variations
No special items needed.