- Flour ¾ cup
- Baking powder ½ teaspoon • 156 kcal
- A pinch salt
- Unsalted butter 100g, softened at room temperature
- White sugar 1/3 cup powdered • 392 kcal
- Vanilla Extract ½ teaspoon
- Egg 1 large • 130 kcal
- Low fat milk ¼ cup
- jam of your choice 1 tablespoon (pineapple, apricot, mixed fruit, cherry, etc.)
- Low fat milk ¼ cup, for icing
- Unsalted butter 1 tablespoon, for icing
- Vanilla Extract ¼ tablespoon, for icing
- Icing sugar 2 cups, for icing
- dry cocoa unsweetened powder ¼ cup, for icing
- desiccated coconut or coconut shreds ¼ cup
Lamingtons are the most delicious treats for sore eyes and such an incredible export of Australia! Create your own version of this absolutely addictive dessert by spreading crème, compote or jam over between the two layers of cake.
It may seem quite a task to prepare this intriguing recipe, but there is no exclusive cooking skill required to prepare it and even the most inexperienced cook can easily manage this treat. So, wait not and start gathering the ingredients!
Preheat the oven to 160 degrees C and lightly grease a rectangular baking dish. Line the dish with a butter paper and then again brush some oil inside the pan and dust it lightly with some flour. Remove the excess flour from the baking pan and keep it aside.
In a bowl, add the flour, baking powder, salt, and mix well. In another bowl, cream the unsalted butter with powdered white sugar until the mixture is light and fluffy in texture. Crack open the egg in to the butter mixture and beat it along with the vanilla extract for about 5 minutes. Pour the milk in to the egg mixture and beat it until the mixture is well blended. Fold the flour mixture in to the egg mixture until it is just incorporated.
Transfer the cake batter in to the prepared baking pan and bake it for about 20 minutes or until the toothpick comes out clean. Meanwhile, prepare icing by heating butter and milk together until the butter melts. Remove the pan from heat and stir in vanilla extract, icing sugar, and dry cocoa until the mixture is well combined. Place this over a double boiler with simmering water until this icing is smooth and slightly thick. Cool the cake slightly and then carefully cut it in half. Spread the jam of your choice evenly over top of one half of the cake and carefully place the other half over the area where you have spread jam. Trim the edges and cut it in to evenly sized squares. Use forks to first dip the cake squares in the chocolate icing to evenly coat it on all sides. Let the excess icing to drip and the coat it well in the desiccated coconut. Keep it aside on wire rack and let it cool for about 15 minutes. Repeat with the remaining cake squares, serve, and enjoy!
Make sure you move your hands in only one direction while you whisk or blend the ingredients. In case you use hand blender/whisk, again make sure that the gadget moves in one circular direction only. Maintain the baking temperature and you might need to keep a watch on the cake in the final minutes of baking. Make sure that you carefully remove the egg shells while you crack open the egg. A wiser technique would be to break the egg in a separate bowl first and then use that broken egg for the recipe. Do not over mix the batter.
Nutritional information (per serving): 307 Calories, 14.4g Total fat (9.3g Saturated fat, 0.6g Polyunsaturated fat, 3.7g Monounsaturated fat), 54.8mg Cholesterol, 73.3mg Sodium, 91.8mg Potassium, 43.1g Total carbohydrates (1.6g Dietary fiber, 31.6g Sugars), 3.4g Protein