Delicious Lamingtons Australian Food Recipe

Step #1

Preheat oven to 160°C. Grease and line two 8" cake pans with baking/parchment paper.

Step #2

Sieve all purpose flour, baking soda and baking powder in a bowl. Add salt and whisk together. Keep aside.

Step #3

In a bowl, cream butter, castor sugar and vanilla on medium-high speed until light and fluffy.

Step #4

Add the eggs, one at a time, beating to combine. Add the buttermilk and beat for 10 seconds.

Step #5

Add the flour, a few tbsps at a time. Use a wooden spoon to combine. Next add a little milk and stir to combine. Repeat with remaining flour and milk, ending with the flour.

Step #6

Divide the cake batter equally into the two greased and lined pans. Bake for 55 mts to an hour or until a skewer inserted into the center comes out clean. (Check from 50 mts onwards) Allow to stand in pan for 10 mts.

Step #7

Turn out onto a wire rack to cool down to room temperature and store in fridge. Next day, prepare the lamingtons.

Step #8

Prepare the chocolate icing. Place the icing sugar, cocoa powder, butter and milk in a stainless steel bowl over a pan of simmering water.

Step #9

Stir the mixture until smooth and a bit thick. It should not be a thick liquid as the cake will not absorb the chocolate coating.

Step #10

Once the cake is firm on touch and not crumbly, cut into small 2 inch square pieces. Cut each square in half, sandwich with jam or chocolate sauce. Use a fork or wooden skewer and dip each sandwiched cake squares in the chocolate sauce and coat well on all sides. Place on a cooling rack and allow excess sauce to drain by placing a parchment paper below the rack.

Step #11

Once the excess sauce is drained which takes about 2-3 minutes, place each chocolate coated cube on a plate of dried coconut.

Step #12

Sprinkle dried coconut all over the chocolate coated cake and allow to set for a couple of minutes and serve.

Step #13

Lamingtons can be stored in an airtight container for 4-5 days.