Lamington Squares

March 24, 2021

Lamington Squares

When I first heard of the lamington loaf I was surprised I had not had one before. Originating from Australia these lamingtons are really a delicious treat. A point to note, make the butter cake the day before as it needs to sit in the fridge, overnight.

Ingredients:

For the Cakes:

* 2cups All purpose Flour

* 2tsp Baking powder

* 1/2tsp Salt

* 1/2cup Unsalted Butter, at room temperature

* 3/4cup Granulated Sugar

* 2 Eggs at room temperature

* 1tsp Vanilla Extract

* 1/2cup Milk

For the Chocolate Icing:

* 3 + 1/4cup Confectioners Sugar

* 2/3cup Unsweetened Cocoa Powder

* 1/3cup Unsalted Butter

* 1cup Milk

* 1/2tsp Vanilla Extract

* 2-3cups Unsweetened Coconut

Directions:

1. Pre-heat oven to 350degrees F. Grease a 8x8inch baking dish (square) or a baking dish with mini squares. Set aside.

2. In a medium sized bowl, combine the flour, baking powder, and salt and whisk using a hand whisk. Set aside.

3. Beat the butter using a stand mixer (with paddle attachment), until pale and yellow. Add the sugar and keep beating until incorporated and fluffy. Add the eggs one at a time and beat until just incorporated. Add in the vanilla and beat just to combine.

4. Add in the flour mixture and milk alternating between wet and dry. Start with dry and end with dry. Scrape the sides and bottom of the bowl as needed, with a rubber spatula. Do not overbeat.

5. Pour the batter into the prepared dish. Bake for 25-30 minutes at 350degress. Once baked leave the cake to cool in the pan for 10-15 minutes, and then transfer it to a wire racke to cool fully. Once cooled fully, wrap it up in saran wrap and refrigerate.

6. The next day cut the cake into squares and place squares on a wire rack, over parchment paper (to catch the chocolate drippings).

7. To make the chocolate icing, combine the confectioners sugar and cocoa powder in a bowl, and whisk to ensure there are no lumps.

8. Melt the butter in a saucepan (large), and once melted add the milk and keep whisking. Then add the cocoa/sugar mixture gradually whisking all the time.

9. Pour half the chocolate icing mixture in to a bowl (leave the rest in the pan). Place 1/3 of the coconut on a plate (discard the coconut when it is too clumped up with chcolate and add fresh coconut again).

10. Dip the lamingtons in the chocolate mixture and then the coconut mixture, and place them on the wire rack. Once done with all, refrigerate the lamingtons for a few hours until they set.

11. Place the lamingtons at room temperature prior to serving.