Lamingtons are that most quintessentially Australian treat. While adventurous chefs are known to trick the lamington out with different flavours or jam and cream, even at their most basic, these soft squares of sponge cake, coated in gooey chocolate and rolled in desiccated coconut are ever so moreish.
While it’s agreed that this delightful dessert originates in Australia and was named after Lord Lamington, the actual creator has long been a bone of contention. Depending on who you speak to (and what region of Queensland you visit), the Lamington may have been born in Toowoomba, or created at Queensland’s Government House by a chef who had to prepare a tasty treat on short notice with limited ingredients, or it may even have come about via a happy accident when a piece of sponge cake was dropped in chocolate.
What we can all agree upon is that even after more than 100 years, Aussies still adore the humble lamington. They are a guaranteed item for any fundraising bake sale, morning tea and Australia Day celebration.
This Australia Day, we’ve got a recipe for you to try out the makes the lamington even easier to prepare by using the microwave. This way you can get your patriotic cakes out on the table in a flash and have more time enjoying the sunshine!
MICROWAVE LAMINGTONS
Source: www.mouthwateringmunchies.com
Photo: Julie O’Malley
- 1 cup flour
- 2/3 cup caster sugar
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 90g butter, melted on defrost power for 2 mins
- 1/3 cup milk
- 2 large eggs, beaten
- 1 tsp vanilla extract
- 2 tsp grated orange or lemon rind, optional
Grease a microwave safe container and line the base.
Sift dry ingredients into a bowl, make a well in the centre. Combine the melted butter, milk, eggs and vanilla in a separate jug, whisk to combine. Add to the dry ingredients and whisk until combined (don’t over mix). Set aside for 5 mins.
Pour into the container, place on a rack in the microwave and cook on HIGH for 4 mins. Allow to stand for a few mins, then turn out onto a cooling rack. Pull off the lining paper and allow to cool.
Icing:
- 3 cups icing sugar mixture
- 3 Tbsp cocoa
- Water
- 1 tsp vanilla extract
- coconut
Sift icing sugar and cocoa into a deep bowl. Add sufficient hot water to mix to a pouring consistency. Flavour with vanilla.
Cut cold cake into squares and using 2 forks, dip each square into the icing. Drain briefly and drop into the coconut. Using another 2 forks toss in the coconut then place on a cake rack to dry and set. Repeat with remaining cake. (using 2 sets of forks stops coconut being transferred into the icing mixture).