RECIPE: LAMINGTONS

Imagine my surprise when I came home from work and saw a rack of lamingtons drying! Good ol’ Mr G decided to make them and he actually made them from scratch. What I normally do is (my sister-in-law JL in Ballarat taught me this) I buy the Tip Top brand Madeira cake, cut it into squares and ice it to make lamingtons. I have to admit that Mr G did such a good job that the lamingtons practically walked out the door!

This is how he made them.


Cake Ingredients
125 g butter
2/3 cup sugar
2 xl (800g) eggs
2 cups self raising flour
½ tsp salt
1/3 cup milk (approx)
½ tsp vanilla extract

Cake Method
Heat oven to 180°C and cover a 33cm x 23 cm lamington tray with baking paper.

Cream butter and sugar until light and fluffy.Add eggs one at a time, beating well after each addition. Sift flour and salt and to mixture, alternately with the milk. Add vanilla extract and blend well but do not over beat. Add extra milk if necessary to form a ‘soft dropping’ consistency.

Spread evenly onto lamington tray and bake for 25 to 35 mins or until cooked. Turn out and cool on a cake rack. When cooled, cut into 30 squares.

Chocolate Icing Ingredients
30 gm butter
½ cup boiling water (approx)
3 cups icing sugar
1/3 cup cocoa
½ tsp vanilla extract
2 cups desiccated coconut

Chocolate Icing Method
Melt butter in only ¼ cup of boiling water. Sift icing sugar with cocoa. Add liquid, mix well and add the vanilla extract. Now add the extra ¼ cup of boiling water, if REQUIRED, to make a thin icing that will easily coat the cake slices.

Dip each of the cake slices into the chocolate icing to form an even coating. Roll in the desiccated coconut and place on the wire racks again to ‘stiffen’ the icing.