It was 8:30pm. A friend emailed to confirm she was coming to visit the following day. Between us we have 6 kids (including one baby). I'm not sure why I thought of making lamingtons but they suddenly came to mind and I just couldn't shake the idea that I needed to make them. I remember someone once telling me they were a hassle to make but by 9:30pm I had a plateful of lamingtons!
I have a faint memory of eating a lamington with my grandmother when I was young. I suspect I probably just licked the icing off! Let's see if these beauties are good enough for the kids to eat the whole thing!
I used a Thermomix recipe but I've found a Margaret Fulton recipe for lamingtons from my favourite baking cookbook.
Margaret notes that you can bake the butter cake the day before you ice the lamingtons and this will prevent the cake from crumbling. You can also freeze the cake but you'll need to thaw it for 24 hours before using.
Lamington will keep fresh for a few days.
According to Margaret Fulton lamingtons are "thought to have first been made for a tea party for Lord Lamington, who served as Governor of Queensland from 1896 to 1901."
thermomix lamington recipe (can be found here)
ingredients
lamingtons
lamingtons
icing
I have a faint memory of eating a lamington with my grandmother when I was young. I suspect I probably just licked the icing off! Let's see if these beauties are good enough for the kids to eat the whole thing!
I used a Thermomix recipe but I've found a Margaret Fulton recipe for lamingtons from my favourite baking cookbook.
Margaret notes that you can bake the butter cake the day before you ice the lamingtons and this will prevent the cake from crumbling. You can also freeze the cake but you'll need to thaw it for 24 hours before using.
Lamington will keep fresh for a few days.
According to Margaret Fulton lamingtons are "thought to have first been made for a tea party for Lord Lamington, who served as Governor of Queensland from 1896 to 1901."
thermomix lamington recipe (can be found here)ingredients
lamingtons
- 120 g sugar
- 4 eggs
- 1 tsp Vanilla Bean Paste
- 50 g unsalted butter, , melted
- 120 g Self Raising Flour
- 25 g unsalted butter
- 160 g milk
- 500 g icing sugar
- 50 g Dutch processed cocoa
- Shredded coconut to coat
lamingtons
1.Preheat oven to 190C. Butter and line a 20cm square cake tin and set aside.
2. Place sugar into mixing bowl and mill 10 sec/speed 10.
3. Add eggs and insert Butterfly. Whip eggs for 7 min/50C/speed 3.
4. Add butter and vanilla paste and stir through 5 sec/speed 4.
5. Remove Butterfly. Add flour and with dial set to 
'Closed Lid Position' mix for 10 sec/
Interval speed. Finish mixing with spatula by hand if necessary.
'Closed Lid Position' mix for 10 sec/ Interval speed. Finish mixing with spatula by hand if necessary.
6. Pour
into prepared tin, spin to level and bake for 15 - 20 minutes or until
golden and springy to touch. Cool for 5 minutes before turning out onto
rack to cool completely.
Freeze for 30 minutes before cutting.
Freeze for 30 minutes before cutting.
icing
7. Place butter and milk into mixing bowl and cook 2 min/80 C/speed 2.
8. Add sugar and cocoa and blend for 20 - 25 sec/speed 4.
9.Trim sides of sponge and cut cake into 16 equal sized cubes.
Scatter coconut over a tray.
Scatter coconut over a tray.
10. Pour icing into deep bowl. Using tongs, put each piece of cake into icing and coat liberally.
Place onto coconut, push coconut up onto sides and on top to finish. Transfer to flat tray lined with baking paper. Repeat until all are covered, refreshing cocnut if necessary.
11. Allow icing to set before serving.
Basic butter cake
ingredients
* 160g butter, softened
* 3/4 cup (165g) caster sugar
* 3 eggs, lightly beaten
* 1 2/3 cups (250g) self-raising flour
* a pinch of salt
* 1/2 cup milk
method
1. Preheat the oven to 180ºc. Grease a 30cm x 20 cm lamington tin and line the base with baking paper.
2. Using an electric mixer, cream the butter and gradually beat in the sugar with the vanilla, until the mixture is light and fluffy. Gradually beat in the beaten eggs. If using an electric mixer, add the eggs one and a time and beat well after each.
3. Sift the flour and salt (some cooks do this three times), and then fold into the creamed mixture alternately with the milk beginning and ending with flour (it is important not to overwork the mixture). Add a little more milk if necessary so that the mixture drops easily from the spoon. Spoon the mixture into the prepared the tins and lightly smooth the top.
4. Bake for 30-35 minutes, or until a skewer inserted in centre comes out clean. Turn out onto wire racks to cool, then cut in to small oblong shapes or cubes.
lamington icing
ingredients
* 3 cups (480g) icing sugar
* 3 tablespoons cocoa powder
* 4-6 tablespoons boiling water
* 1/2 teaspoon butter
* a few drops of vanilla essence
* dessicated coconut
method
1. Sift the icing sugar and cocoa into a bowl. Add the boiling water, butter and vanilla then stir until smooth and shiny.
2. Spread some of the dessicated coconut on a large plate. Dip the cake shapes in the chocolate icing then immediately roll in the coconut. Leave on a wire rack to set.
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Margaret Fulton's lamington recipe
Basic butter cake
ingredients
* 160g butter, softened
* 3/4 cup (165g) caster sugar
* 3 eggs, lightly beaten
* 1 2/3 cups (250g) self-raising flour
* a pinch of salt
* 1/2 cup milk
method
1. Preheat the oven to 180ºc. Grease a 30cm x 20 cm lamington tin and line the base with baking paper.
2. Using an electric mixer, cream the butter and gradually beat in the sugar with the vanilla, until the mixture is light and fluffy. Gradually beat in the beaten eggs. If using an electric mixer, add the eggs one and a time and beat well after each.
3. Sift the flour and salt (some cooks do this three times), and then fold into the creamed mixture alternately with the milk beginning and ending with flour (it is important not to overwork the mixture). Add a little more milk if necessary so that the mixture drops easily from the spoon. Spoon the mixture into the prepared the tins and lightly smooth the top.
4. Bake for 30-35 minutes, or until a skewer inserted in centre comes out clean. Turn out onto wire racks to cool, then cut in to small oblong shapes or cubes.
lamington icing
ingredients
* 3 cups (480g) icing sugar
* 3 tablespoons cocoa powder
* 4-6 tablespoons boiling water
* 1/2 teaspoon butter
* a few drops of vanilla essence
* dessicated coconut
method
1. Sift the icing sugar and cocoa into a bowl. Add the boiling water, butter and vanilla then stir until smooth and shiny.
2. Spread some of the dessicated coconut on a large plate. Dip the cake shapes in the chocolate icing then immediately roll in the coconut. Leave on a wire rack to set.
Pinterest http://www.pinterest.com/MissMayBlossom/
Instagram http://instagram.com/missmayblossom
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