Lamingtons

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Australian treat “Lamingtons”, are little sponge cakes coated in chocolate icing and grated coconut that appeals to most.

Ingredients:

2 cup unsweetened desiccated coconut

For Cake:

1 ½ cup flour (maida)

1 cup plain thick curd

3/4 cup sugar

1 ¼ baking powder

1/2 tsp baking soda

1 tsp vanilla essence

1/2 cup oil (I used sunflower oil)

                  

For Chocolate Icing:

170 g semisweet chocolate, chopped

40 g unsalted butter

3/4 cup milk

1 ½ cups powdered sugar

3 tbsp unsweetened cocoa powder

Method:

• Preheat oven at 180 ^oC and grease cake tin. Shift flour in a bowl.
• In another bowl beat curd well to remove all lumps and add sugar to it.
• Beat well with sugar; add baking powder and baking soda one by one. Beat again.
• Leave curd mixture for 5 min till small bubbles appear on the surface of the mixture.
• Now add vanilla essence and oil to it and mix well.
• Now add flour to the curd mixture slowly in 2 -3 batches.
• Gently fold the mixture using a whisk and pour batter to greased pan.
• Bake in the pre-heated oven for 30-35 min until the top turns golden brown and a tooth pick inserted into the centre of the cake comes out clean.
• Cool the cake and then invert it onto a wire rack to cool.
• Once the cake has cooled cut it into squares of a desired size and place them in an airtight container. Keep the container in the fridge for at least 2 hours or even overnight.

For Icing: 

• Melt chocolate on a double boiler and add butter, milk and whisk.
• Remove from heat and add cocoa powder and powdered sugar and whisk until smooth.

To assemble: 

• Spread coconut in a dish. Using a fork, dip a piece of cake in icing.
• Shake off excess. Toss in coconut.
• Place on a wire rack over a baking tray. Repeat with remaining cake.
• Keep aside for 1-2 hours to set. These lamingtons will keep for 2-3 days in air tight container. 

Sending to sweet luv 2013