Lamingtons
Squares of sponge cake dipped in chocolate and rolled in desiccated coconut, Australia’s national cake. They’re said to be named after a governor of Queensland.
Ingredients
- Sponge: 4 eggs, 150 g sugar, 150 g flour, 1 teaspoon of baking powder, 60 g melted butter
- Icing: 400 g icing sugar, 40 g cocoa, 30 g butter, 120 ml milk
- 250 g desiccated coconut
- Raspberry jam and cream (optional)
How to make it at home
- Whisk the eggs with the sugar until tripled in volume, then fold in the flour with the baking powder and the butter. Bake in a square tin at 180 °C for about 25 minutes.
- Let the sponge cool (ideally overnight) and cut it into squares.
- Heat the icing ingredients until smooth and runny.
- Dip each square in the chocolate using two forks and roll it straight away in the coconut.
- Leave them to set on a rack. If you like, split them and fill with jam and cream.
The trick: Day-old sponge: it cuts and dips without crumbling.