Award Winning Lamingtons
Award Winning Lamingtons
16 November 2014
When I first moved to the country 7 years ago I really wanted to do the most ‘country’ things I could, like having a stall at the local market, joining the CWA and entering the local show. The first time I entered the Castlemaine and District Agricultural Show I chose 3 categories (or classes as they are referred to), the chocolate cake, the raspberry jam and the cooked slice. I walked away with 3 ribbons that day, two firsts and one second. Let me tell you a little something about those ribbons, in particular the blue ones… they are highly addictive.
This year I got 8 of those blue beauties to smugly pin to the corkboard in my pantry. One of which I am especially proud of, the one I scored for the old school classic, Lamingtons.
What You Need
- 190g butter (I always use salted)
- 220g caster sugar
- 3 eggs
- 350g self raising flour
- 125ml milk
- 125ml boiling
- 60g butter
- 100g dark chocolate
- 30g cocoa
- 125ml boiling water
- Shredded coconut
What You Need To Do
- Preheat the oven to 170 and line a square cake tin or lamington tray with baking paper.
- Beat butter and sugar on a higher speed in a stand mixer until pale and fluffy
- Add eggs one at a time, scrapping down the sides and beating between each addition.
- Add the flour and mix on the lowest speed until it just comes together
- Combine the milk and hot water and slowly add it to the bowl with the beater going on low until the mix is smooth and well combined.
- Pour mix into prepared tin and bake for 50-60mins, until a skewer inserted into the centre comes out clean.
- Allow cake to cool completely before removing from your tin and then cut it into cubes roughly 4cm squared.
- Place all the ingredients for your chocolatey goodness into a sauce pan and heat over a low flame until the chocolate is all melted, make sure you stir it the whole time, it wont take long. You want the mix to be nice and loose so if it starts to thicken slightly add a touch more boiling water and stir to combine.
- Have your coconut ready in a bowl and using 2 forks (or your hands) dip the squares first into the chocolatey goodness, rotating around on all sides, and then in to the coconut. I sprinkle a little coconut onto the plate I am going to place the finished lamingtons on too, as the bottoms can get a little squishy as they set.
- Enjoy! And send us a photo, blue ribbons will be awarded. x