I really had an itch to bake again today, so I returned to my new favourite baking website The Joy of Baking and found a recipe for Lamingtons. Now, I'd heard about them before but I'd never really seen them or even tasted them. According to the website, these little babies are very popular in Australia.
So, without further ado, here is the fairly simple recipe for the little bits of heaven.
2 cups (280 grams) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, at room temperature
3/4 cup (150 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup (120 ml) milk
4 cups (1 lb.) (454 grams) confectioners' (powdered or icing) sugar, sifted
1/3 (30 grams) cocoa powder (I like to use Dutch-processed)
3 tablespoons (42 grams) unsalted butter
1/2 cup (120 ml) milk
2 cups unsweetened desiccated coconut, finely ground
Preheat oven to 350' F and place the oven rack in the middle position. Butter or spray (with a non stick cooking spray) the bottom and sides of a 20cmx20cm square cake pan. Set it aside.
1) Get a large bowl. Whisk together the flour, baking powder, and salt then set it aside.Chocolate Frosting:
2) With an electric mixer, or hand mixer, beat the butter until it's soft.
3) Add the sugar and beat until the mixture is light and fluffy. This takes about 2 minutes to get it just right.
4) Add the eggs one at a time, beating the mixture between each egg addition.
5) Make sure that the mixture is well mixed and that the sides are scraped down, then and the vanilla extra, beating until fully combined.
6) On a low speed add half the flour mixture, beat, then add the milk, beat, then add the rest of the flour mixture, beat.
7) Add the batter to the cake pan and level it out with a spatula.
8) Bake for approx. 25-30 minutes or until a toothpick inserted in the center comes out clean.
9) Cool the cake in the pan on a wire rack for approx. 10 minutes.
10) Take the cake out of the pan and let it cool completely. After that, cut the cake into 16 two-inch squares. Place in fridge for about an hour to chill. It's much easier to spread the frosting this way.
1) Place the icing sugar, cocoa powder, butter, and milk in a heatproof bowl over a saucepan of simmering, hot water.
2) Stir the mixture until it is of pouring consistency and smooth.
1) Put the 16 squares on a wire rack over a baking sheet to catch the drips of chocolate. I put wax paper on the baking sheet which made for a much easier clean up at the end.
2) Put the coconut on a large plate and keep the chocolate frosting close. The frosting is one that hardens as it cools, and it hardens really fast. So if it hardens too fast, just put it back over the hot water and stir it until it's at pouring consistency again.
3) You can then spoon the chocolate frosting over each Lamington. I found it a lot easier to simply dip each side individually into the frosting and then roll it in the coconut.
4) If you don't want to lift the lamington once it has chocolate, you can use a knife or large spatula to lift it to the plate of coconut.
5) Cover all sides in coconut.
6) Transfer each complete Lamington to a clean wire rack.
7) Once the Lamingtons have set, store them in an airtight container.
8) When you have a sugar craving, eat the Lamington. Quantity varies, though the more the better.
Yields: 16 two-inch squres.
NOTE: The total time of preparation is long, but it is so worth it! It can get really discouraging near the end, only because coating it with chocolate can get kinda messy and takes some time. Don't give up, because stuff can only taste better with chocolate on it!
This recipe was quite an experience. I'm still getting a grasp on big recipes, and this was probably one of the longest things I've baked. The preparation of the cake itself wasn't bad at all. It was the icing and the coating of the cake with the icing and coconut that took me forever. I was continually wiping my fingers because I had hardened chocolate with coconut all over them.
I don't really have much to say about this recipe, other than it is utterly amazing! They taste great. I found, and my mom and sister agreed, that the cake itself isn't too overly rich which, when combined with the chocolate and coconut, makes the perfect amount of sweet.
I'm planning on uploading some more art work, and I have a feeling I'll be baking something else, that you'll all get to see, in the next few days. I can't deny it. I've been biten with the bakers bug. I here it's contagious. Thanks a lot Zahra!