Kidding, just being silly!
The lamingtons do whisper to you though….
‘Eat me, and not just one either”!
That is what they say to me:)
May I present the “MRS J” Lamington
& the Chocolate Lamington?
One coconut, one none!!
Lovely thing about lamingtons is that you can do one recipe but have many variations…
What about Blue???
The greedyboys would love love love that!!
As you can imagine, the MRS J lamington went down a treat with the Greedyboys!
Imagine a hundred and thousand lamington!
Are you ready to get GREEDY?????
I have made lamingtons a few times over the years, using a variety of cake types.
Sponge, Madeira, pound cake, semi sponge and so on…
I think as yummilicious as sponge is, it is a tad too light for the quite heavy icing…
Especially if you do the jelly (will post this another day) icing version.
I have to say I think sponge is best eaten on the day but lamington’s are gorgeous if given a day for the icing to soak in and set…
But there are no rules…
It’s all you baby!!
This recipe is like a Madeira cake, but not quite so heavy…
Not that Madeira is heavy but in comparison to a sponge yes….
Madeira is a good cake for elaborate icing!
Use my recipe or your own if you have a good versatile recipe you use…
What will you need?
120 g softened butter
1 cup of castor sugar
2 large eggs
2 cups of cake flour
2 tsp baking powder
1/2 cup of milk
pinch of salt
2 cups of icing sugar
1/4 cup of dutch processed cocoa….OR
1/2 bag of Chelsea rich chocolate icing (all done for you).
Cream butter and sugar until light and fluffy.
Pre heat oven to 180 Celsius and grease and line a square tin.
An old faithful is good:)
Add in eggs, one at a time, making sure it is well combined.
Add in flour, BP and salt in two lots with 1/2 the milk each time.
Combine well but don’t overdo it.
Put cake batter into the tin and bake in the oven until lightly coloured or cake springs back on touch.
Usually about 40 minutes.
Remove from the oven and allow to cool in tin , removing when almost cold.
The cake needs to be completely cold when you cut it and it is a good idea to cut the cake and put it in an airtight container and leave overnight.
Make your chocolate icing by combining the cocoa with icing sugar and adding in a little water until you have a good consistency.
Liquid but a little thick but not too much:)
I cheated a little on this one and used Chelsea Rich chocolate icing , all made up…just add hot water.
As you can see above, use some greaseproof paper to put your coconut or sprinkles on…
Gently and working fast as you don’t want it to soak up too much icing…
Mind you its tastes nice when it does but it’s slightly heavy:)
Dip the spongey cake into the dip,allowing the icing to soak in a little (as above).
Allow icing to drip off a bit and quickly roll cake in sprinkles or coconut…
Set aside on a clean sheet of paper to set.
You can cover with glad wrap and place in the fridge for a wee bit, in fact if you use the jelly icing version you will need to.
Be aware you will not have a light as air cake then!!
Continue until all the cake is dipped and rolled:)
I like to give it a few hours to set BUT you can have a wee nibble within an hour if you can’t wait!
You can also be very indulgent and cut a small slit on the lamington and pipe in a wee bit of cream.
Or be VERY GREEDY and cut in half and use a huge dollop of cream .:)
Don’t forget the wee dollop of jam too…
ENJOY, ENJOY, ENJOY!!!
Did you LOVE LOVE LOVE THIS ???
Have you tried this classic ?
Or what about Salted caramel raspberry dreams?