Ingrédients pour Lamingtons
- 170g unsalted butter, softened
- 170g caster sugar
- Self Raising Flour
- 4 large eggs
- 1/4 teaspoon salt
- 60ml milk
- 1 teaspoon vanilla extract
- 200g icing sugar
- 2 tablespoons cocoa powder
- 2-3 tablespoons boiling water
- 200g desiccated coconut
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Comment préparer Lamingtons
- Preheat oven to 180°C (350°F). Grease and flour a 20x30cm lamington tin.
- Cream together the softened butter and caster sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- In a separate bowl, sift together the self-raising flour and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the vanilla extract.
- Add a little more milk if necessary to achieve a soft dropping consistency.
- Pour the batter evenly into the prepared tin.
- Bake for 25-35 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
- To make the icing, sift the icing sugar into a bowl.
- In a small bowl, whisk together the cocoa powder and boiling water until smooth.
- Gradually add the cocoa mixture to the icing sugar, adding more boiling water if needed to reach a pourable consistency. Stir in the vanilla extract.
- Once the cake is completely cool, cut it into uniform squares.
- Dip each square into the icing, ensuring it's fully coated.
- Immediately roll the iced cake squares in the desiccated coconut until fully covered.
- Place the lamingtons on a wire rack to set for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
51g
Fat
23g
Carbs
8g
