Tuesday, 8 May 2012

Ausie Lamingtons.....

Lamingtons are an Australian favourite, and it’s easy to see why. 
Made from light sponge cake, dipped in rich chocolate and moist 
McKenzie’s coconut, they’re just the thing to serve at any celebrations...

Ingredients:  (Makes 16)
  • 20g butter, melted
  • 115g (3/4 cup) plain flour
  • 50g (1/3 cup) cornflour
  • 1 tsp Ward’s Baking Powder
  • 4 eggs
  • 155g (3/4 cup) caster sugar
  • 80ml (1/3 cup) boiling water
  • 85g (1 cup) McKenzie’s Fine Desiccated Coconut
  • 55g (1 cup) McKenzie’s Moist Flakes Coconut
Chocolate Icing:
  • 300g (2 cups) icing sugar mixture
  • 35g (1/3 cup) cocoa powder
  • 60ml (1/4 cup) milk
  • 60ml (1/4 cup) boiling water
Preheat oven to 180°C. Brush a 23cm square cake pan with a little
melted butter to grease. Line the base of the pan with non-stick baking paper.
Sift the flour, cornflour and baking powder into a bowl. Repeat twice.
Use an electric beater to beat the eggs and sugar in a bowl for 
5 minutes or until the mixture is thick and pale, and a ribbon trail 
forms when the beaters are lifted.
Sift the flour mixture over the egg mixture and use a balloon whisk 
to gently fold until just combined. Combine the boiling water and
remaining butter in a jug and pour down the side of the bowl. 
Gently fold until just combined. Pour into the prepared pan. Bake 
for 20-25 minutes or until the cake springs back when lightly 
pressed in the centre. Transfer to a wire rack to cool completely.
Trim the edges of the cake and cut into 16 squares. 
Place the combined coconut on a plate.

To make the chocolate icing, sift the icing sugar mixture and cocoa
powder into a bowl. Add the milk and boiling water and stir until
smooth and runny.
Use 2 forks to dip a cake square in the warm icing to coat. Allow any
excess icing to drip off. Roll the cake square in the coconut to coat.
Transfer to a wire rack. Repeat with the remaining cake, chocolate icing
and coconut.