We are nearly half way through with our Mega Marathon. A – Z Baking around the World has brought us to ‘L’ and for today I have Lamingtons from Australia. These are little sponge squares which are coated with chocolate and are tossed in coconut.
These are named after Baron Lamington, who was the governor of Queensland. These squares were traditionally made with French vanilla cake, and history says that once a sponge fell into a chocolate dish , to make it look more appealing it was tossed in coconut. The chocolate seeps into the cake giving it a distinctive flavor and texture.
I remember making these Lamingtons long back with Vanilla sponge, so this time I decided to give a twist and make them into a Double Chocolate treat. I used chocolate sponge with chocolate sauce. I used edible flowers for garnish.
11/2 cups all purpose flour
1/2 cup cocoa powder
3/4 cup oil / butter
1 tsp baking powder
1 tsp baking soda
1 can condensed milk
1 tsp vanilla essence
1 fizzy drink ( coke )
Sieve the flour, baking powder and baking soda.
Whisk oil / butter,condensed milk and vanilla essence.
Mix the dry ingredients with wet ingredients adding coke gradually, till you reach a smooth batter consistency.
Best well and pour into a greased and lined 8”square cake tin.
Bake at 180 degrees C.for 30 minutes or till a skewer comes out clean.
Once the cake cools down, cut into 16 , 2”squares.
4 cups icing sugar, sifted
1/3 cup cocoa powder, unsweetened
3 tbsp butter, unsalted
1/2 cup milk
Mix all the sauce ingredients in a pan .
Place on a double boiler.
Stir till smooth and is of pouring consistency.
Assembling the Lamingtons
Place desiccated coconut on a large tray.
Dip the squares one at a time in the chocolate sauce and then roll them in the coconut.
Transfer them to a wire rack.
Let set .Store in a airtight container, they can stay good for a couple of days.
If the chocolate sauce gets thick, just place it back on the double boiler, it will come back to it’s pouring consistency.