Delicious Strawberry lamingtons! My favorite Australian dessert! Learn how to make them with Alyena in this video recipe!
What is a lamington?
A lamington is an Australian cake made from squares of butter cake or sponge cake coated in an outer layer of chocolate sauce and rolled in desiccated coconut. The thin mixture is absorbed into the outside of the sponge cake and left to set, giving the cake a distinctive texture.
Lamington Recipe:
390 g (3 cups / 13.8oz) plain (all purpose) flour
70 g (1/2 cup / 2.5oz) corn flour
1 tablespoon baking powder
1/2 teaspoon salt
226 g (1 cup / 2 sticks) unsalted butter, softened
2 1/4 cups (450g / 1lb) caster (superfine) sugar
3 large eggs
3 egg whites
1 tablespoon vanilla extract (notes)
3/4 cup whole milk
LAMINGTON GLAZE
1/2 cup (100g / 3.5oz) caster (superfine) sugar
1 cup water
1 1/2 teaspoons gelatin powder
250 g (1/2 lb) fresh strawberries, washed & hulled
1 teaspoon rose water essence
2 cups icing (powdered/confectioners) sugar
30 g (2 tablespoons) unsalted butter, melted
2 cups fine desiccated coconut
LAMINGTON CAKE
Preheat your oven to 180C / 350F / 160C fan forced and line a lamington tin (approx 22cm x 33cm) with baking paper.
Sift together the flour, corn flour, baking powder and salt and mix well.
Beat together the butter and sugar until very light and fluffy. Add the whole eggs and beat well until fully incorporated. Now add the egg whites and vanilla and beat until the mixture looks whipped and light. Scrape down the sides of the bowl from time to time.
Add 1/2 the flour mix and fold through gently with a spatula. Now add the milk, fold through. Add the remaining flour and fold through gently again until just combined.
Spread the batter evenly in prepared tin. Bake for 35-40 minutes, turning at the halfway mark, until the top is golden and a toothpick inserted comes out clean. Allow it to cool slightly, then turn out onto a wire rack to cool completely.
ROSE AND STRAWBERRY GLAZE
Place the sugar and water in a saucepan and sprinkle the gelatine powder over the top. Wait for 5 minutes, then heat over low heat until the sugar and gelatine dissolve. Place the strawberries in a blender and pour the syrup over the top. Puree to a liquid.
Pour the liquid through a strainer into a pouring jug and add the rosewater essence. Sift the icing sugar into a clean bowl. Add the melted butter and pour in the strawberry syrup. Whisk until smooth then leave in the fridge for 15-30 minutes to cool and thicken slightly.
ASSEMBLE
Place the coconut into a separate bowl. Set a wire rack over a large baking tray.
Cut the edges off the sponge and cut into squares, also cutting the golden edges off each square (notes).
using two forks, dip the sponge into the strawberry mixture, turning to coat each side. Let the excess drip off then immediately coat in coconut and place on the wire rack to set.
A big THANK YOU to: Sugar Salt Magic for this delicious recipe
https://www.sugarsaltmagic.com/
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0:00 Introduction
0:20 Making the lamington Cake
2:43 Making the Strawberry Glaze
4:55 Cutting Cake
6:03 Dipping Cake in Glaze
6:47 Tasting the lamington
