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Australia Day Post: Lamingtons Recipe!

Try this classic recipe for Lamington cake to celebrate Australia Day!


If you haven’t eaten Lamingtons during your childhood, you didn’t grow up in Australia. They were first served by the Scottish nobleman Lord Lamington, Governor of Queensland from 1896 to 1901.

Makes 8-10

Prep Time: 40 minutes, plus at least 8 hours to chill

Cooking Time: 35-45 minutes


280g/10 oz plain flour plus extra for dusting

3 tsp baking powder

1/4 tsp salt

140g/ 5 oz butter, plus extra for greasing

150g/5 1/2 oz granulated sugar

1 tsp vanilla extract or 1 vanilla pod, scraped

2 eggs

125ml/ 4 fl oz milk


200g/7 oz icing sugar

30g/ 1 oz cocoa powder

125ml/ 4 fl oz milk

25g/ 1 oz butter

280g/10 oz desiccated coconut

  1. Preheat the oven to 180C/350F/Gas Mark 4. Lightly grease a 20 x 30cm/8 x 12 inch rectangular cake tin and dust it with flour. Mix together the flour, baking powder and salt in a large bowl.
  2. Put the butter, sugar and vanilla extract into a separate bowl and whisk until pale and fluffy. Gradually add the eggs, flour mixture and milk, making alternate additions and stirring carefully to combine.
  3. Spread the mixture evenly in the prepared tin and bake in the preheated oven for 30-40 minutes, until a cocktail stick inserted into the centre of the cake comes out clean.
  4. Remove from the oven, transfer to a wire rack and leave to cool for 5 minutes. Cut the cake into 8-10 rectangles and chill in the refrigerator overnight.
  5. To make the icing, mix together the icing sugar and cocoa powder in a bowl. Heat the milk in a saucepan, then add the butter and stir until melted. Pour the warm liquid into the sugar mixture, stirring well until thickened but still runny.
  6. Using a fork, dip the cake rectangles in the icing to cover them completely, then place them on a wire rack set over a piece of baking paper. Put the coconut into a shallow bowl, then add the cakes, one at a time, and turn in the coconut until completely covered.

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