Lamingtons

Lamingtons

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Lamingtons is a delicious treat and it takes me back to my childhood days. My mom used to make these for us kids in our house. Maybe this is also where my love for becoming a Chef started? Who knows? Any how, I know lamingtons with a chocolate sauce, but I have also discovered you can make a lovely strawberry variation as well as a snow flake variation.

Lamingtons need a solid cake as base, otherwise the cake with crumble too much when working with the syrup and the desiccated coconut. And the cake must be cooled very well. If it is too hot, it will crumble too and leave a mess.

A quick note on the syrup as well: The cake must not be dipped in the chocolate syrup for too long.

To be creative at kiddie’s parties, colour the desiccated coconut with food colouring to fit in well with the colour scheme of the party! Or use food colouring and colour the cake into the colour of choice. It leaves a nice surprise after the first bite discovering the beautiful colour scheme inside!

This recipe is from my chef school days, back at Warwick Chef School and I would like to dedicate this one to them. I used to make them quite a lot for our ‘Afrikaans’ group finger functions at Augusta Kleinbosch Guest Farm.

Serves: 10 Prep time: 20 Minutes Cook time: 60 Minutes Ready in: 80 Minutes

Nutrition: Calories 198 Carbs: 3g Protein: 3g Fat: 4g

Ingredients:
125g Butter or Margarine
250ml Sugar
2 Eggs
62.5ml Milk
375ml Flour
5ml Baking Powder
½ Pinch of Salt
85ml Sugar
100ml Cocoa Powder
187.5ml Water
7.5ml Margarine
Coconut to roll in
Instructions:
1
Preheat the oven to 180 Degrees Celsius..
2
Beat the sugar and the margarine until light and fluffy..
3
Add the eggs one by one, beating well after each addition..
4
Add the milk and beat well..
5
Sift the flour, baking powder and salt together, and add it to the egg mixture..
6
Sift the flour, baking powder and salt together, and add it to the egg mixture..
7
Pour the mixture into a prepared square cake tin and bake until a skewer comes out clean. Approximately 30 - 40 minutes but keep an eye. NOTE: This baking time depend on the strength of your oven..
8
You can place the cake in the fridge or freezer to cool quicker, but the cake must be completely cooled down. Be patient with this step..
9
Cut the cake in squares, keeping in mind that the syrup and rolled coconut will make it even bigger with these two coatings, so if you want medium seized laming-tons, cut the squares smaller..
10
FOR THE CHOCOLATE SYRUP: Mix the sugar, cocoa powder and water and bring to a boil while stirring..
11
Add the margarine..
12
Take the syrup of the heat and dip each square into the sauce, but DO NOT SOAK! NOTE: You can use 2 forks to help you with the dipping..
13
Roll each lamington into coconut and let dry on a wire rack. .
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