Australian recipe for Olympic swimming champions!
Even health conscious Olympic champion swimmers are allowed a tasty treat every now and again! These tasty Lamingtons will give a well needed burst of energy – and taste pretty good too!
Prep time: 20 minutes, plus chilling time. Cooking time: 35 minutes
- 280 g flour
- 2 tsp baking powder
- ¼ tsp salt
- 113 g unsalted butter, at room temperature
- 150 g granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 120 ml milk
For the chocolate frosting
- 454 g icing sugar, sifted
- 30 g cocoa powder
- 42 g unsalted butter
- 120 ml milk
- 140 g desiccated coconut, finely ground
For the cake: preheat the oven to 180C/160C fan/gas 4.
- Butter, or spray with a non-stick cooking spray, the bottom and sides of a 20 cm square cake tin.
- In a large bowl sift or whisk together the flour, baking powder, and salt. Set aside.
- In bowl of electric mixer, beat the butter until soft. Add the sugar and beat until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl, add the vanilla extract and beat until combined.
- With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with flour.
- Spread the batter into the prepared tin and smooth the top with a spatula. Bake in the oven for approximately 25-30 minutes, or until a toothpick inserted in the centre of the cake comes out clean.
- Cool the cake in its tin on a wire rack for 10 minutes, then turn out. Once the cake has completely cooled cut it into 5 cm squares. Wrap the cake in cling film and refrigerate for several hours or even overnight. The reason for doing this is that it is much easier (less crumbs) to coat a cold cake with frosting.
For the chocolate frosting: place the icing sugar, cocoa powder, butter and milk in a heatproof bowl over a saucepan of simmering water. Stir the mixture until it becomes smooth and of pouring consistency.
To assemble the lamingtons: put the 16 squares of cake on a wire rack that is placed over a baking sheet (to catch the drips). Spoon or ladle the chocolate frosting over each square of cake, making sure you cover all sides. (It is best to do a few squares at a time.)
- With a small spatula or knife transfer the chocolate covered cake to the plate of coconut and roll the cake in the coconut, covering all sides.
- Gently transfer the lamington to a clean wire rack to set. Repeat with the rest of the cake squares.
- Once the Lamingtons have set, store in an airtight container for several days.
Source: Good Food Channel, Lamingtons
Photography: Fugzu @Flickr