I couldn’t resist. My kitchen was so shiny I could see my reflection in the kitchen bench and didn’t want to mess it up. But it was raining and overcast and I felt an insatiable need to bake. I’ve been feeling a little homesick of late. Being an expat, you can sometimes find yourself hankering for the strangest things from ‘home’ and being pregnant hasn’t helped with the food cravings. I wanted lamingtons!
Lamingtons consist of a vanilla cake/ sponge, rolled in a chocolate icing and then in coconut. Variations include those filled with cream and jam. They’re perfect party and fete food. I can’t remember a party or fete when I was a child where Lamingtons were not available. We even used to have Lamington Day as a fundraiser in Primary School!
So after doing a little Googling and realising that they’re very basic. I grabbed my copy of The Commonsense Cookery Book (an Australian institution) and got to making myself some. I made the recipe more of a ganache than an icing and as per usual they’re gluten free. They’re perfect as gluten-free sponge cakes can be quite dry, so the addition of the icing and cream make them much more moist than usual.
- 125 grams of softened butter
- 175 grams of caster sugar
- 1/2 teaspoon of vanilla (I use Taylor & Colledge Pate de vanille)
- 2 eggs
- 3/4 cup of milk
- 1/2 teaspoon of guar gum
- 300 grams of gluten-free flour (I use Schar Patisserie Mix C Gluten Free flour)
- 3 teaspoons of baking powder
- 30 grams of cocoa powder
- 90 grams of icing sugar
- 50 ml of milk
- 170 grams of dark chocolate, finely chopped
- 170 ml of boiling water
- 300 ml of double cream
- 200 grams of desiccated coconut
- Your choice of jam
Preheat the oven to 180 degrees celsius.
Grease and/ or line a lamington or a couple of brownie trays with baking paper.
Beat together the butter, vanilla and caster sugar until light and fluffy.
Add eggs, one at a time, beating after each addition.
Sift the flour, guar gum and baking powder together.
Add the flour mix, alternating with the milk until well combined (the cake mix may be a bit thick at this point, add more milk to thin it out a little if you feel this is the case).
Spread cake mix in the baking tray and bake for 20 – 30 minutes (dependant on the thickness of the batter and the size of your tray) or until a skewer inserted into the center comes out clean.
Take cake from the oven and allow to cool for 10 minutes in the tin, then place onto a wire rack. Allow to cool completely.
Cut the cooled cake into squares (I used a circle cutter to cut mine).
In a deep bowl combine the icing sugar, cocoa powder and milk. Whisk until smooth. Add the chopped chocolate and hot water. Stir well until the chocolate is melted and the mix well combined. In another bowl place the desiccated coconut.
Take each piece of cake and quickly place it in the chocolate mixture until well covered. Roll in the coconut and place on a wire rack to dry/ set.
Whip cream until thick.
To assemble, sandwich with the jam and cream.
Eat within two days (if you can make them last that long).