Learn how to make this sweet and famous Australian cakes filled with our favorite Hero jam.
Originated in Australia, the famous and delicious Lamington Cakes are considered the “National Cake of Australia”, and they are a combination of everything we love in a dessert. The word lamington means layers of beaten gold.
The Lamington Cakes are little cubes or squares of a wonderfully tender sponge cake (sometimes butter or pound cake), dipped in chocolate, then rolled in shredded coconut. We can find laminations filled with cream or jam, like this ones we made: two beautiful little cakes filled with Hero’s Jam, covered with Milka’s milk chocolate and coated with shredded coconut.
Insteresting Facts about Lamingtons:
In Australia, July 21st was designated as National Lamington Day, and now it is celebrated mainly by charity groups to sell Lamingtons to raise money. The Scots and the New Zealanders also claim credit. The Scots say it was a sheep shearer’s wife in the village of Lamington who made the cake for a group of traveling sheep shearers. New Zealanders enjoy Lamingtons just as much as the Australians. They refer to the cake as leamington or lemmington, which are names of towns.
Does it sound good for you? If it does, keep reading for the recipe.
This recipe is from a beautiful blog lead by Todd Porter & Diane Cu, White On Rice Couple. We only changed the icing, as we find a lighter option would be welcome. And it’s the same effect, just to let the shredded coconut gets stick to the chocolate.
Lamingtons Filled with Jam
Two layers of cake, fllled with jam, covered with chocolate and coated with coconut: your ultimate signature dessert and snack.
340g cake flour, (not self-rising), plus additional for dusting pans
2 teaspoons baking powder
1/4 teaspoon salt
225g unsalted butter, room temperature, plus additional for greasing pans
2 teaspoons pure vanilla extract
4 large eggs
chocolate icing ingredients
60g unsalted butter
200 gr Milk chocolate
240ml jam (we use Hero gooseberry jam)
300 gr shredded coconut
1 Preheat oven to170°C. Lightly butter two 9"x13" baking pans, line the pans bottoms with parchment paper, then butter the parchment. Dust the pans with flour tapping out the excess flour.
2 In a large bowl, whisk together the flour, baking powder and salt for 30 seconds. Set aside.
3 In the bowl of a mixer fit with the paddle attachment, cream the butter and sugar together until light and fluffy, at least 3 minutes (don't shortcut the time - the beating of air into the butter is important to the cake texture).
4 Beat in the vanilla and then the eggs, one egg at a time until incorporated. Fold the part of the flour mixture into the batter, then the milk, and then fold in the remaining flour into the batter until just incorporated.
5 Divide the batter between the two baking pans, spreading even, and then bake for about 30 minutes or until a cake tester comes out clean in the middle of the cakes. Cool slightly in the pans, then lift out of the pans and finish cooling completely on wire racks.
6 After the cakes have cooled completely, spread the jam over the top of one of the cakes. Place the other cake on top, and then using a serrated knife, trim the edges of the cake and then cut into 24 two-inch squares (or whatever size you prefer).
7 Make the icing: melt chocolate in a pot over a simmering water bath or in the microwave (1 minute at a time). Add butter and stir until mixed.
8 Put the coconut in a bowl and set aside. Dip a cake square into the bowl of chocolate icing using forks to turn the square, coating all sides. Allow excess icing to drip off, then place the square in the bowl of coconut. Using clean forks, turn the square to coat all sides with coconut (we find it easiest to place it in the bowl of coconut, sprinkle a bunch of coconut on the top, then start turning in coconut to get all sides coated). Place the square on a wire rack and allow to sit for at least 15 minutes to set. Repeat with all of the remaining squares.
Recipe from: http://whiteonricecouple.com/recipes/australian-lamingtons/
We change the icing for melted milk chocolate. To follow their recipe tap on the link above.
If you want to follow the original recipe (note that we only changed the icing) tap the link to the blog.