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If there’s one dessert that evokes nostalgia and a sense of pride in Australia, it’s the lamington. A simple sponge cake transformed into something extraordinary with a coating of rich chocolate and a dusting of shredded coconut, lamingtons are beloved across the country.
Whether enjoyed at a café, a birthday party, or baked for a school fundraiser, these little squares of sweetness are as much a part of Australian life as a sunny day at the beach. But while the flavours are timeless, lamingtons carry with them a slice of history and tradition that continues to be celebrated.
What Is a Lamington?
A lamington is essentially a small, square piece of sponge cake, traditionally dipped in a layer of chocolate icing and then rolled in desiccated coconut. Sometimes, the cake is sliced in half and filled with a layer of jam or cream before being coated, adding a delicious contrast of flavours.
The beauty of lamingtons lies in the way they balance simplicity and indulgence. The light, fluffy cake absorbs the chocolate icing just enough to stay moist while the coconut adds a pleasant texture, creating a perfect harmony in each bite. They’re not overly sweet, making them ideal for both an afternoon tea treat and a casual dessert.
Ingredients and Taste
Lamingtons start with a basic sponge cake, made from ingredients like flour, sugar, eggs, and butter. This cake forms the foundation of the dessert and should be light and airy to absorb the icing without becoming soggy.
The chocolate icing is made by combining cocoa powder, icing sugar, and milk, creating a rich, slightly thick coating that clings to the sponge. The coconut, typically unsweetened, adds texture and a hint of natural sweetness.
When you bite into a lamington, you’re greeted with the soft, sponge-like interior, lightly soaked with the cocoa-rich icing. The coconut adds a satisfying chew and prevents the cake from feeling too heavy. If there’s jam or cream in the middle, it offers an extra layer of flavour, tartness from the jam or creaminess from the filling that elevates the whole experience.
Lamingtons are a dessert that doesn’t need complicated flavours to be utterly delightful; their simplicity is what makes them so enduringly popular.
A Taste of History
Lamingtons date back to the early 1900s and are named after Lord Lamington, who served as the Governor of Queensland from 1896 to 1901. As the story goes, Lord Lamington’s French-born chef was tasked with finding a way to repurpose leftover sponge cake for an unexpected group of guests.
To prevent the cake from drying out, he dipped it in chocolate and rolled it in coconut, which was not commonly used in Western baking at the time. The result was so well-received that it became a regular feature at the governor’s events, and soon after, the recipe spread throughout Australia.
Over time, the humble lamington has evolved from a practical solution for stale cake to a symbol of Australian culinary culture. Today, lamingtons are celebrated on National Lamington Day, observed on July 21 each year, where Australians honour this classic dessert by baking and enjoying it with friends and family.
The tradition continues, with some creative modern twists, like raspberry lamingtons or lamington cupcakes, showing the versatility of this cherished treat.
Traditional Australian Lamington Recipe
Serves: 4 people
Ingredients:
For the sponge cake:
- 1 cup self-raising flour
- 1/2 cup sugar
- 2 large eggs
- 60g butter (melted)
- 1/2 cup milk
- 1 tsp vanilla extract
For the chocolate icing:
- 2 cups powdered sugar
- 1/4 cup cocoa powder
- 1/2 cup milk
- 1 tbsp butter (melted)
For the coating:
- 2 cups desiccated coconut
Directions
To begin, preheat your oven to 180°C (350°F) and grease a square 8-inch baking tin with butter or non-stick spray. In a large bowl, whisk together the eggs and sugar until the mixture becomes pale and fluffy, about 2-3 minutes. This step ensures the sponge cake will be light and airy, a perfect base for the lamingtons.
Next, slowly add the melted butter, milk, and vanilla extract to the egg mixture, continuing to whisk until combined. The key here is to gradually incorporate the wet ingredients to maintain the lightness of the batter. Stirring too quickly or aggressively can deflate the mixture, leading to a denser cake.
Sift the self-raising flour into the wet mixture, folding it in gently with a spatula. Be careful not to overmix; you want just enough stirring to combine the ingredients without losing the air you've already incorporated. This ensures the cake remains soft and spongy.
Pour the batter into the prepared baking tin, smoothing the surface evenly with a spatula. Bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean. The cake should be golden brown and spring back when lightly pressed. Let the cake cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
Once the sponge cake has cooled, cut it into 16 even squares. For best results, refrigerate the cake squares for 30 minutes to firm up. This step makes the cake easier to handle when dipping it in the icing, preventing it from crumbling.
To prepare the chocolate icing, sift the powdered sugar and cocoa powder into a medium bowl. Gradually whisk in the milk and melted butter until the mixture is smooth and slightly thick. The icing should be thick enough to coat the cake but still fluid enough for dipping.
Place the desiccated coconut in a shallow dish. Take each cake square, and using a fork or your hands, dip it into the chocolate icing, ensuring all sides are well coated. Allow any excess icing to drip off before rolling the square in the coconut. Make sure the cake is evenly covered with coconut before placing it on a wire rack to set.
Once all the lamingtons are coated, let them sit for at least 15 minutes to allow the icing to firm up. Serve the lamingtons on a platter, optionally garnished with fresh berries or a dollop of whipped cream for an extra touch. Lamingtons are best enjoyed with a cup of tea or coffee, allowing their light sponge, rich chocolate, and coconut textures to shine. Enjoy this quintessential Australian dessert, bringing a touch of tradition and sweetness to your table.
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