2 years, 6 months ago
Recipe needed - LAMINGTONS (famous in Australia)
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M$2 Answers
oh yum! Perfect with a hot cup of tea :)
For old fashioned jam filled lamingtons you can't beat this recipe from herehttp://aussiethings.biz/lamington/
You will need
1/2 cup of butter (margarine)
1 cup sugar
2 eggs
1 1/2 cups self-rising flour
1/2 cup of milk
Jam for filling ( usually strawberry )
Beat butter and sugar to a cream. Add eggs and beat well. Add flour and milk folding in carefully. Pour into a tin, greased or lined with oven paper, 24×28 cm and bake at 170 degrees Celsius for a 1/2 hour.
TIP:
Leave one day (preferably in a deep freeze) before cutting into squares.
FILLING:
Slice each square in half and spread thin layer of Jam and then join back together.
ICING:
Mix icing sugar (confectioner's sugar) and cocoa together with a little milk. Roll squares into mixture then into grated coconut.
From experience:
A popular variation is to ADD whipped cream as well as jam to the filling, makes it very rich and a delicious treat.
TIP: don't make them on a hot day - the frozen cake helps keep the melted chocolate from soaking too deep into the cake.
http://www.aussieproducts.com/images/lamington_royals.gif
A variation - make little jam filled cup cakes like these
http://www.abc.net.au/reslib/200905/r377268_1755344.jpg
For old fashioned jam filled lamingtons you can't beat this recipe from herehttp://aussiethings.biz/lamington/
You will need
1/2 cup of butter (margarine)
1 cup sugar
2 eggs
1 1/2 cups self-rising flour
1/2 cup of milk
Jam for filling ( usually strawberry )
Beat butter and sugar to a cream. Add eggs and beat well. Add flour and milk folding in carefully. Pour into a tin, greased or lined with oven paper, 24×28 cm and bake at 170 degrees Celsius for a 1/2 hour.
TIP:
Leave one day (preferably in a deep freeze) before cutting into squares.
FILLING:
Slice each square in half and spread thin layer of Jam and then join back together.
ICING:
Mix icing sugar (confectioner's sugar) and cocoa together with a little milk. Roll squares into mixture then into grated coconut.
From experience:
A popular variation is to ADD whipped cream as well as jam to the filling, makes it very rich and a delicious treat.
TIP: don't make them on a hot day - the frozen cake helps keep the melted chocolate from soaking too deep into the cake.
A variation - make little jam filled cup cakes like these
You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
M$Report Abuse
Lamingtons-The National dish of Australia.
(credit goes to the original author)
Ingredients
----------------
For cake cubes:
--------------------
240g caster sugar
100g butter
4 eggs, lightly beaten
200g plain flour
2 teaspoons baking powder
A little extra butter for greasing baking dish
For the icing:
-----------------
2 dessertspoons cocoa
320g caster sugar
120ml boiling water
100g desiccated coconut
You will also need a deep baking tin in order to create the required cube shape. Special lamington baking tins are widely available in Australia but a baking tin measuring approx. 16cm x 25cm and of 3-4 cm depth makes a suitable replacement.
To make the cake cubes:
---------------------------------
Preheat the oven to 180 °C/ Gas Mark 4.
Cream the caster sugar and butter using an electric mixer. Stir in the beaten eggs, then the flour and baking powder and mix well. Grease the baking tin using the extra butter, especially in the corners where the cake may stick more, and line the base with greased baking parchment. Pour the cake mixture into the baking tin and smooth over with the back of a spoon to fill the tin evenly. Bake for 40-50 minutes until lightly brown and cooked through. Remove the cake from the oven, turn out from the tin and leave to cool on a wire rack.When the cake has cooled, cut into cubes of about 4-5 cm, depending upon the size of the tin used. The lamingtons are then ready to ice.
To make the icing:
------------------------------------
Put the cocoa, sugar and boiling water into a saucepan and heat on the hob. Boil the mixture for three minutes, stirring well and making sure that the sugar has all dissolved.
Icing the lamingtons:
---------------------------
Transfer the chocolate icing to a large mixing bowl. Pour the coconut into a second mixing bowl. Take each cake cube individually and first immerse it in the chocolate icing, turning it over and over using two forks, one in each hand, to ensure an even coating. Pick up the lamington using the two forks, drain off any excess icing back into the bowl, then transfer it to the second bowl and roll in the coconut. Make sure that the lamington is well covered with coconut then place on a wire rack to cool and set.
Note:
-------
Lamingtons are best eaten within a few days of baking, but can keep in an airtight container for about a week. Lamingtons are delicious as they are, with a cup of tea or coffee, or slightly warmed with a generous spoonful of cream as an indulgent dessert dish
(credit goes to the original author)
Ingredients
----------------
For cake cubes:
--------------------
240g caster sugar
100g butter
4 eggs, lightly beaten
200g plain flour
2 teaspoons baking powder
A little extra butter for greasing baking dish
For the icing:
-----------------
2 dessertspoons cocoa
320g caster sugar
120ml boiling water
100g desiccated coconut
You will also need a deep baking tin in order to create the required cube shape. Special lamington baking tins are widely available in Australia but a baking tin measuring approx. 16cm x 25cm and of 3-4 cm depth makes a suitable replacement.
To make the cake cubes:
---------------------------------
Preheat the oven to 180 °C/ Gas Mark 4.
Cream the caster sugar and butter using an electric mixer. Stir in the beaten eggs, then the flour and baking powder and mix well. Grease the baking tin using the extra butter, especially in the corners where the cake may stick more, and line the base with greased baking parchment. Pour the cake mixture into the baking tin and smooth over with the back of a spoon to fill the tin evenly. Bake for 40-50 minutes until lightly brown and cooked through. Remove the cake from the oven, turn out from the tin and leave to cool on a wire rack.When the cake has cooled, cut into cubes of about 4-5 cm, depending upon the size of the tin used. The lamingtons are then ready to ice.
To make the icing:
------------------------------------
Put the cocoa, sugar and boiling water into a saucepan and heat on the hob. Boil the mixture for three minutes, stirring well and making sure that the sugar has all dissolved.
Icing the lamingtons:
---------------------------
Transfer the chocolate icing to a large mixing bowl. Pour the coconut into a second mixing bowl. Take each cake cube individually and first immerse it in the chocolate icing, turning it over and over using two forks, one in each hand, to ensure an even coating. Pick up the lamington using the two forks, drain off any excess icing back into the bowl, then transfer it to the second bowl and roll in the coconut. Make sure that the lamington is well covered with coconut then place on a wire rack to cool and set.
Note:
-------
Lamingtons are best eaten within a few days of baking, but can keep in an airtight container for about a week. Lamingtons are delicious as they are, with a cup of tea or coffee, or slightly warmed with a generous spoonful of cream as an indulgent dessert dish
You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
M$
