For those of you who don’t know, a lamington is an Australian/New Zealand cake. It is a dense sponge covered in chocolate sauce (the Australian version) or raspberry sauce (the New Zealand version) then covered in coconut.
As a child growing up in New Zealand, lamingtons were something we had a lot, I had always thought my Mum made them but she confessed that she always bought them cos they are so fiddly to make!
I have only made them once myself, and they were perfect, again I used a Woman’s Weekly recipe of Mum’s. This time I couldn’t find the recipe so I found one on line. I have gone for the chocolate one as I couldn’t find a recipe for the raspberry sauce.
Now a few hints, because you need a dense sponge you should use plain flour and a good few spoons of baking powder, this ensures that the sponge rises well. Always make the sponge the day or two days before, because it needs to be a little dry so it doesn’t fall apart when you dip it in the sauce.
Here is the cooked sponge, due to the amount of baking powder it has gone over the tin (I followed the recipe to the letter and used the correct sized tin)
I cut up the cake as well as I could and then I set up my production line.
Now even though I baked my cake the day before it started to fall apart the minute that I dipped it. Next time I make them I will make the sponge two days in advance or if I feel really lazy I will just buy a madeira cake and cut that up to ice.
Here is the finished product, looks awful. That will teach me for shouting at MasterChef Australia contestants for not being able to make a lamington!