Not one to shy away from any occasion, it’s no surprise we are celebrating this Australia Day weekend with an Aussie favourite, Lamingtons.
Now you can’t go wrong with cake dipped in chocolate and rolled in coconut, however when you make this traditional recipe with only the best and natural ingredients, especially organic, you’re guaranteed to be spoilt with the most delicious lamington ever, with or without the cream and jam.
When it comes to food, quality ingredients is what make something ordinary into something extraordinary!
- 200 grams regular all-purpose flour
- 2 tsp Organic Times Baking Powder
- 40 grams cornflour
- 150 grams caster sugar
- 50 grams Organic Times Rapadura Sugar
- 200 grams Organic Times Salted Butter (cubed and softened at room temperature)
- 3 eggs (room temperature )
- 1/2 cup milk (room temperature )
- Ensure butter, eggs and milk are all at room temperature.
- Pre-heat oven to 180ºC (350ºF). Grease a 17cm x 27cm rectangle baking tin with butter and line it with a sheet of baking paper. Set aside.
- Using a stand mixer or a large mixing bowl with a hand beater. Sift flour, baking powder and cornflour into the bowl.
- Add both sugars, softened butter, eggs and milk.
- Beat slowly to incorporate ingredients then scrape down the sides of the bowl.
- Increase speed and beat for 30 seconds or until mixture is thick and pale.
- Pour batter into lined baking tin, smoothing out the top.
- Bake for 30-35 minutes or until the top springs back when lightly pressed or a toothpick inserted into the middle comes out clean.
- Remove and allow cake to cool in pan for 5 minutes.
- Transfer cake to a wire rack with the bottom of the cake facing up to allow for an even top and bottom.
- Allow cake to completely cool.
- Once cool, use a serrated knife to cut into cake small squares.
- In a double boiler over low-medium heat, melt dark chocolate drops and butter together until smooth.
- Turn heat to low and gradually whisk through sifted icing sugar. Alternating with 1 Tbsp of milk until you reach a smooth icing consistency. The icing should be thick and runny enough to leave a light chocolate coating on the cakes.
- Sprinkle 1 cup of desiccated coconut onto a plate.
- Take two forks and place 1 cake at a time into the chocolate icing. Lift it out with the forks and allow excess chocolate to drip back into the bowl.
- Place cake in the coconut and coat each side.
- Place back onto wire rack.
- Repeat this method with remaining cakes.
- Once all coated, place in the refrigerator to set, approx. 20-30 minutes.
- Serve and enjoy!