Tuesday, January 25, 2011
I will pretty much use any excuse to bake something, I love having a theme. Today is Australia Day and what’s more Australian than lamingtons. Actually it was boyfriend who suggested the idea, so we made some together today.
Lamingtons are one of the things I can remember making with my Mum when I was little, we only made them that one time though, Probably because I made such a mess. You know what, I’m still pretty good at making a mess, only now it’s me who has to clean it up. Today I was lucky, I gave the sticky covered in icing and coconut jobs to boyfriend.
I love how easy this recipe was, so much more simple than a sponge cake, just throw everything into a bowl and mix. The cake turned out beautifully, it was so soft and moist, perfect when coated with yummy chocolate icing and nutty coconut.
For the Lamingtons
(from The Essential Baking Cookbook)
1 ½ cups self raising flour
1/3 cup cornflour
185 grams softened butter
1 cup caster sugar
1 teaspoon vanilla extract
3 eggs, lightly beaten
½ cup milk
To make the cake- lightly grease a 9 inch square cake pan and dust with flour and preheat your oven to 180°C (350°F).
Sift both flours into a large mixing bowl. Add the butter, sugar, vanilla, eggs and milk.
Beat on a low speed for one minute until ingredients are just combined. Change the speed to high and continue beating for another 3 minutes, until smooth and about doubled in volume.
Transfer the mix into the prepared baking tin and smooth over the top. Bake for 50 to 55 minutes, test the centre with a skewer, it should come out clean.
(What happens when boyfriends help)
Remove the cake from the oven, allow cake to sit in the tin for a few minutes before turning out onto a rack to cool.
For the Icing
4 cups icing sugar
1/3 cup cocoa powder
30 grams butter, melted
2/3 cup milk
3 cups coconut
To make the icing- sift the icing sugar and cocoa powder into a heatproof bowl, add the melted butter and milk.
Stand the bowl over a saucepan of simmering water, stir until the icing is smooth and shiny. Once glossy remove from heat.
To make the lamingtons- trim the crusts from the sides, top and bottom of the cooled cake and cut into even squares. The recipe said to cut it into 16, but I wanted the big lamingtons I used to get from the bakery as a kid so cut it into 9 squares.
Chill the squares in the freezer for about 10 minutes before icing to stop the cake crumbling (alternatively you could make the cake the day before).
Set out everything to need to coat your lamingtons, spread half the coconut out on a plate or small tray. Place some baking paper or a tray under a wire rack to catch and drips.
Using two forks, roll one square of cake in the icing, hold over the bowl and allow excess chocolate to drip off. (If the icing seems too thick add a tablespoon of hot water)
Transfer the coated cake into the coconut, roll until evenly coated before placing on a wire rack to set. Continue with the remaining cake, add extra coconut when necessary.