A lamington is a dessert of Australian origin. It consists of squares of sponge cake coated first in a layer of traditionally chocolate sauce, then in desiccated coconut. Lamingtons are sometimes served as two halves with a layer of cream or strawberry jam between, and are commonly found in South African and Australasian outlets such as cafes, lunch bars, bakeries, home industries and supermarkets. A raspberry variety is also common in New Zealand, while a lemon variety has been encountered in Australia. The chocolate coating is a thin mixture, into which cubes of sponge cake (one cookbook states 4 cm per side) are dipped, and the chocolate is absorbed into the outermost layers of the sponge where it sets. (Similarly, the strawberry jam or chocolate icing is absorbed into the sponge.) The cubes are then covered with coconut and left to set.
8 tablespoons / 120 g unsalted butter, room temperature.
¾ cup/ 150 g caster sugar
pinch of salt
1 teaspoon vanilla extract
1⅓ cup plus 1 tablespoon/180 grams all purpose flour
1 ½ teaspoon baking powder
½ cup/120 ml milk
2 teaspoons instant espresso
2 teaspoons boiling water
⅓ cup cherry jam
400 g dark chocolate
4 tablespoons cream
1 cup desiccated coconut
Preheat the oven to 180°C/375°F. Line a tray with baking paper one side overlapping (so it would be easier to remove).
Beat the butter and sugar till it’s light and fluffy, it might take 2-4 minutes. Add vanilla extract, salt and one egg at a time, beating well after each addition. Then alternating stir in flour and milk.
Mix water and espresso powder and stir into dough. Spread it onto a tray and bake for 20-25 minutes, or till the toothpick comes out clean. Warm the jam a little so it would become more liquid, then pass it through a sieve to get rid of any pulp.
Cut the sponge in half spread a generous layer of jam, place the second half on top and place it in the fridge for 30 minutes. Remove from the fridge and slice into twelve pieces.
In bain marie melt the chocolate and cream together. Dip one piece of cake into chocolate at a time then roll it into coconut. Set aside and repeat with the rest.