Lamingtons have a long history in New Zealand and currently there is a resurgence of interest as part of a growing nostalgia for baking from our past. For those who want to cheat, you can always buy the sponge cake! For others who want to be involved in the whole process this recipe works really well.
- one level cup of sifted flour
- 3/4 cup sugar
- 2 eggs
- 4 tablespoons milk
- 2 tablespoons melted butter
- 1 teaspoon baking powder
In a bowl mix the flour and sugar. Break in each egg and then add the milk and then the butter. Beat for 3 minutes. Lastly add the sifted baking powder and mix well. Bake in a greased square tin (7.5 in/8.5 cm) at 155 C/ 310 F on fan bake for about 40 minutes. The fan bake will ensure an even cooking and prevent the cake from rising in the middle so you have a nice geometric shape suitable for cutting into squares. (If you are using this recipe to make a sponge and it is not intended for lamingtons then I would cook it at 190 C/375 F for 25 minutes) When cooked place on a wire rack to cool. It is best to leave several hours or even until the next day to firm up before dipping into quite a runny chocolate icing.
- 1/2 cup sifted icing sugar
- 2 tablespoons sifted cocoa
- warm water
Mix the icing ingredients together to form a runny mixture. Using tongs dip each lamington briefly into the icing and turn to coat all sides. Place on a plate of dessicated or shredded coconut and cover with the coconut. Leave to dry.
To dress up your lamingtons for a special occasion partially split each one and fill with whipped cream and add a dollop of jam in the centre.