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LAMINGTONS








I first tried these at a Norwegian, Polish/ Australian dinner party and they were delicious! They are probably the most iconic of Australian cakes. A little sticky to make but so worth it!


Makes 28 cakes

cakes

350g self raising flour

3level tsp baking powder

250g caster sugar

250g butter, softened

4 large eggs

6tbsp milk

icing

80g unsalted butter , melted

150ml milk

50g cocoa powder

400g icing sugar

350g desiccated coconut


First make the cake. Sift the flour, baking powder and sugar into a bowl. Add the butter, eggs and milk. With an electric hand whisk beat for 2-3min or until smooth and light . Spoon into a 28cm x 17cm rectangle cake tin lined with greaseproof paper and bake at 200°C for 25min or until golden and firm to the touch. Leave in the tin to cool.

Then turn the cake out onto a board. Trim the edges to make a cake 28 x 16 cm and cut into 4cm square cakes to give a total of 28 x (4x4cm) cakes. At school any trimmings were eaten up in seconds so nothing goes to waste!

While the cake is cooling make the icing. Combine the melted butter with the milk in a bowl. Add the sieved cocoa and icing sugar and whisk together on a low speed to make a smooth and runnyish icing.

Place the desiccated coconut on a large plate. Dip each cake or lamington in the icing until completely covered. Roll in the coconut and set on a wire rack. Repeat with the remaining sponges. Chill for a minimum of 1 hr, then serve.

If you prefer a thicker icing, whisk in more icing sugar until the mixture is spreadable, then using a small round bladed knife spread the icing on all sides of the cakes and finally roll in the coconut. Store in an airtight container.


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