Lamingtons
Although the inventor of the lamingtons is often debated many believe that the sweet treat was named after Lord and Lady Lamington who served as Governors of Queensland between 1896 and 1901. The coconut dusted slice first appeared in an 1896 newspaper article but was made more famous when the recipe was used in a 1900 edition of the Queensland Country Life newspaper. Originating in Queensland, it soon became very popular across the territories of Australia.
Ingredients:
- 70g of Plain Flour
- 35g of Cornflour
- 1/2 tsp of Baking Powder
- 3 Eggs
- 50g of Caster Sugar
- 2 tbsp of Milk
- 1 tbsp of Butter
- 250g of Icing Sugar
- 40g of Cocoa Powder
- 2 tbsp of Butter
- 120ml of Milk
- 120g of Shredded Coconut
Method:
- Preheat the over to 180C. Grease and line an 8 inch square baking tray with paper.
2. Sift flour, cornflour and baking powder twice into a large mixing bowl and set to one side.
3. In a separate mixing bowl, add eggs and start to beat with an electric whisk. Once the eggs start to become thicker and foamy, add the caster sugar, one tablespoon at a time. Continue to beat eggs until they are thick and voluminous. You will know when the eggs are ready by drawing a figure of 8 on the top that stays for 1-2 seconds.
4. Meanwhile, add the milk and butter to a small microwave-safe container and heat for 30 seconds or until the butter is fully melted. Leave to cool slightly.
5. When the eggs are ready, gently add the sifted flour mixture and then pour the butter mixture down the side of the bowl. Carefully fold until the flour is just combined to ensure as much air stay in the eggs.
6. Add mixture to prepared cake tray. Bake for 20-23 minutes or until the cake gently springs back when lightly touched on top. Leave to cool completely.
7. To make the chocolate icing, sift the cocoa powder and icing sugar. Then add the melted butter and milk, stir until smooth.
8. Cut the cooled sponged into an even amount of squares.
9. Carefully and quickly dip each square piece of cake into the chocolate. Let the excess chocolate drip off and then cover in the shredded coconut.
10. Finally, transfer to a wire cake rack to dry.
