Lamingtons

Lamingtons

By
From
The Italian Baker
Makes
18

I discovered lamingtons on a trip I took to Australia, while driving from Adelaide to Melbourne. We stopped in what looked like a ghost town in the middle of the wildest outback, and I remember there wasn’t much around, except a bakery. And so I went in and a lovely young girl suggested I buy one of her treats. I was amazed at how good it was! The girl asked what my job was and so I told her I was a baker too, and owned a bakery in Italy. She said: “Well, you like our lamingtons so much I will give you our recipe. Make them in Italy and spread the word”!

Australians fill their lamingtons with thick cream, but because it is impossible to find in Italy I fill mine with whipped cream, and the result is just as good.

Ingredients

Quantity Ingredient
softened butter, for greasing
140g plain flour, plus extra for dusting
50g cornflour
2 teaspoons baking powder
6 eggs, at room temperature
150g caster sugar
300ml double cream

For the chocolate icing glaze

Quantity Ingredient
640g icing sugar, sifted
55g good-quality cocoa powder
15g butter, melted
250ml milk
225g finely shredded desiccated coconut

Method

  1. Preheat the oven to 180°C. Butter two 9 cavity mini loaf tins and dust with flour. Sift the flour, cornflour and baking powder together
  2. In the bowl of a stand mixer, or in a mixing bowl and using a hand-held electric whisk, whisk the eggs on a high speed until silky, pale and tripled in size. Gradually whisk in the sugar until it is completely incorporated. Fold in the sifted flours and divide the mixture between the loaf cavities.
  3. Bake for about 20 minutes until a skewer inserted in the middle comes out clean and the cakes are starting to pull away from the sides of the tins. Remove from the oven and leave to cool for 10 minutes in the tins before inverting the lamingtons on to a wire rack to cool completely.
  4. Meanwhile, for the icing, put the sifted icing sugar and cocoa powder in a heatproof bowl and set the bowl over a pan of barely simmering water, making sure the bowl is not touching the water. Stir in the butter and milk using a wooden spoon. Keep stirring until the mixture coats the back of the spoon.
  5. Put the shredded coconut into a shallow bowl. Dip each cooled lamington in the icing then roll in the coconut to coat. Leave to set, then cut each one in half horizontally. You will now have 36 iced and coated sections. Place them cut side up on a large sheet of baking parchment. Whisk the cream until medium stiff. Fill a piping bag fitted with a large star-shaped nozzle with the cream and pipe it onto half of the sliced lamingtons. Put the remaining lamington halves on top to sandwich together.
Tags:
baking
cakes
biscuits
Italian
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