Oooh look what I’ve got..chocolate lamingtons! Lamingtons are awesome. They’re so soft and spongy and chocolatey and coconuty. They’re so awesome that Kiwis and Aussies love them so much that they have debates about who originally owns what. Pretty much like the story of pavlovas (I’ve yet to make them…maybe I’ll make some pavlovas when I get my NZ citizenship haha. I wonder if they’ll give us pavlovas? I learned from Razel at Food Safari that she got lamingtons when she got her Australian citizenship.)
It’s always funny to hear what dessert the Aussies are allegedly stealing from Kiwis. Just the other day in the news they were going on about a newsdude from Oz telling a British boy band that Pineapple Lumps are from Queensland, Australia. So NZers went, oh hell no!–Here’s the original factory here in NZ where we make these pineapple lumps and whatnot. You’re not stealing this candy, we oooown this. There was another time when I even watched a mini documentary about the history of Pavlova and how it sooo was made first by a Kiwi. Yeah, it’s funny but food is serious business on both sides of the Tasman Sea. But patriotic food or not most Kiwi/Australian treats are delicious treats (except for Marmite…eeeeek).
I think equally of Aussies and Kiwis but today my lamingtons are Australian haha. Because I got this recipe from Donna Hay’s book Simple Essentials: Chocolate. I love that book, it was filled with awesome and simple ideas. The overdue library fines were worth it haha.
The sponge cake was super. It’s like biting into my pillow if it was yummy and chocolatey. The desiccated coconut makes it cute and fuzzy and adds wonderful texture.
I just chocolate lamington photo bombed you right there. Anyways, here’s how I made it.
Chocolate Lamingtons (from Simple Essentials: Chocolate by Donna Hay)
1 1/3 cup plain flour
1/2 tsp baking powder
1 cup caster sugar
100g butter, melted
3 cups icing sugar
3/4 cup cocoa powder. sifted
1 cup boiling water
1/4 cup milk
75g butter, melted
desiccated coconut, for coating
– Preheat oven to 180 degrees Celsius. Grease and line a square cake pan.
– Sift together flour and baking powder 3 times the set aside.
– In a large bowl, use an electric mixer to beat sugar and eggs for 8-10 mins until thick, pale and tripled in volume.
– Sift flour over the egg and sugar mixture and gently fold through using a metal spoon.
– Fold through the melted butter.
– Pour mixture onto prepared pan and bake in the oven for 25 minutes until cake springs to touch. Cool on a wire rack.
– When sponge cake has cooled cut it into 6 cm squares.
– In a large bowl, mix together the icing sugar, cocoa powder, boiling water, milk and melted butter.
– Place the desiccated coconut in another bowl.
– Roll the sponge squares in the chocolate sauce then on the desiccated coconut. Then place them on a baking tray lined with baking paper.
– Refrigerate until set.