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Tea and cake time.....How to make Lamingtons!!

Most weekends we like to make a trip to 'Borough Market'....in London just a across the road from London Bridge tube! If you haven't been and are a food lover and love good quality ingredients then you must visit this fabulous place. We love to indulge in the delicious hot food and cakes on offer.

A few years ago I found the most amazing cake stall, a large sized block of cake caught my eye and ever since then I have been hooked and make regular visits back to the cake filled stall. So if you haven’t heard of 'Lamingtons' before and like cake.... you should give them a try!!! They are a very simple cake nothing fancy, but taste fabulous with a good cup of tea!

'Lamingtons' are a quintessential part of every Australian's childhood. The little sponge cake is dipped in chocolate icing and then rolled in desiccated coconut, with usually a layer of apricot jam inside.

How to make Lamingtions.....

Ingredients

Serves: 24
  • Cake:
  • 125g (4¼ oz) butter
  • 150g (5oz) caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 250g (9oz) plain flour
  • 4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 120ml (4 fl oz) milk
  • Icing:
  • 450g (1lb) icing sugar
  • 5 tablespoons cocoa powder
  • 1 tablespoon butter, melted
  • 120ml (4 fl oz) milk
  • 2 (200g) packages desiccated coconut
  • Apricot Jam ( or raspberry jam works well also too)
Preparation method

Prep: 15 mins | Cook: 40 mins

1.Preheat oven to 190 degrees C (gas mark 5). Grease and flour a 20x30cm rectangular baking tin.
2.Sift together the flour, baking powder and salt. Set aside.
3.In a large bowl, cream together the butter, sugar and vanilla until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the milk; beat well.
4.Pour this mixture into the tin. Bake in preheated oven for 30 to 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Let stand for 5 minutes, then turn out onto a wire rack and cool completely. Store overnight to give the cake a chance to firm up before icing.
5. Once the cake is fully cooled, cut the cake equally in half with a knife, then spread on the jam filling, either apricot or any flavour jam you like, or even cream if you like. Be generous too, as the cake will absorb it. Dust with a little coco powder on top of the jam, then sandwich together to make one again.
6.To make the icing: In a large bowl, combine icing sugar and cocoa. In a saucepan, heat milk and 1 tablespoon butter until the butter is melted. Add the milk to the sugar mixture and mix well to create a fluid, but not too runny, icing.
7.Procedure: Cut the cake into 24 squares. Place coconut in a shallow container. Using a fork, dip each square into the icing, then roll it in the coconut. Place onto a cooling rack to dry. Continue for each piece. The icing will drip, so place a sheet of greaseproof paper under the rack to catch the drips.

Top tip: To make these Lamingtons extra special you can fill them with fresh whipped cream and strawberry jam.

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