Saturday, 23 January 2010 08:47
NAN’S LAMINGTON
There may be an international debate regarding the origins of our beloved Pavlova, but lamington is surely as Australian as, well, Bondi Beach! What childhood would be complete without a dozen or so of these tasty, chocolatey sponge squares for afternoon tea! I love this recipe, and as Nan was a kiwi, she would sometimes balk against the Aussie tradition and substitute the cocoa powder for raspberry jelly powder...truly inspired!
Preparation Time: 20min Cooking Time: Approx 35 min
Servings: 12-16 Skill Level: Easy
NGREDIENTS
75g self-raising flour
75g plain flour
70g cornflour
250g castor sugar
6 x eggs (room temp)
1 tbsp boiling water
150g desiccated coconut
ICING
300g plain icing sugar
40g cocoa powder
60ml milk
60ml boiling water
METHOD
- Preheat oven to 180C. Grease lamington pan (19x29) and line with baking parchment.
- Sift all three flours together in a large bowl. Nan’s secret to fluffy lammos was doing this 3 times in total!
- In a separate bowl whish all the eggs in a large dry bowl until thick and lighter in colour. Gradually add 1 tbsp at a time of castor sugar, beating until sugar is dissolved.
- Now sift for the fourth and final time, the flour over the egg mixture. Pour the boiling water down the side of the bowl and with a large metal spoon fold mixture until just combined.
- Smooth the surface with a palette knife or back of spoon and gently place in oven. Bake for approx 20 min, or until cake springs back to touch and a skewer inserted in the middle comes away clean.
- Allow to cool then cover with tea towel. Preferably overnight or min. 6 hours before trimming and cutting into 12 or 15 squares.
- For icing, sift all ingredients together in a medium bowel then and milk and water and mix until smooth.
- Using 2 forks, dip cake into warm icing mixture and coat evenly. Allow excess icing to drip off then roll in desiccated coconut.
- Allow to set for one hour.
- ENJOY!