Australia’s favourite Lamingtons
It is pretty much accepted that it was named after Lord Lamington, who served as Governor of Queensland from 1896 to 1901.
Lamington’s chef French-born Armand Galland, was called on short notice to prepare a feast for the guests during the busy period in 1901.
The Melbourne newspaper The Age said, Galland used some left-over French vanilla sponge cake, drenched it in chocolate icing and rolled in coconut.
At that time coconut was unpopular in European cuisine and it is believed that Galland got the idea from his wife who was a Tahitian where coconut was a common ingredient.
The story goes that Lady Lamington’s guests were so delighted with its unique taste that most of them asked for the recipe of the newly created Aussie Lamington.
Ingredients (serves 15) for the Aussie Lamington
- 125g butter, softened
- 1 cup caster sugar
- 1/2 teaspoon vanilla extract
- 3 eggs
- 1 3/4 cups self-raising flour, sifted
- 1/2 cup milk
- 2 cups desiccated coconut
- 3 1/2 cups icing sugar mixture
- 1/4 cup cocoa powder
- 1 tablespoon butter, softened
- 1/2 cup boiling water
- Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line with baking paper, leaving a 2cm overhang on all sides
- Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition (mixture may curdle).
- Sift half the flour over butter mixture. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.
- Spoon into prepared pan. Smooth top.
- Bake for 30 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack. Cover with a clean tea towel. Set aside overnight.
Make chocolate icing
- Sift icing sugar and cocoa into a bowl. Add butter and boiling water. Stir until smooth.
Cut cake into 15 pieces
Place desiccated coconut in a dish
Using a fork, dip 1 piece of cake in icing and shake off excess
Now place icing covered cake in the bowl with desiccated coconut and cover liberally
Place on a wire rack over a baking tray
Repeat with remaining cake, icing and coconut. Stand for 2 hours or until set
Serve and enjoy!
Tips for Aussie Lamington
Lamingtons are suitable for freezing for up to two months. Seal them well in an airtight container or wrap in plastic wrap.
Serve lamingtons on their own with whipped cream, or slice in half and add jam and cream for a richer more decadent morning tea idea.
Some variations for the filling
Read more at: https://www.stayathomemum.com.au/recipes/lamingtons/