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Saturday, 5 September 2015

Chocolate lamingtons

This recipe comes from the book 
The junior Gourmet by Elizabeth Long
It contains recipes from around the world 
Lamingtons are from Australia


The original recipe makes 25 pcs - I think must be large pcs because the ingredients are a lot. I halved the recipe but the original recipe is here

Recipe
Part 1  Cake
520 gm of plain flour
750 gm of caster sugar
135 gm of Dutch cocoa ( I used Hershey's cocoa)
2 teaspoon bicarbonate of soda
4 eggs
120ml white vinegar ( I used Borges cider vinegar)
300 ml vegetable oil
70 ml espresso coffee 
600 ml milk

Part 2 
500 gm icing sugar
60 gm Dutch cocoa
350 ml hot water
2 cups desiccated coconut

Method 
Preheat oven to 170 deg celcius. Butter a 25 x 36 cm cake tin line the base and sides with baking paper

Add into a large bowl sifted flour, sugar, cocoa n bicarbonate of soda. Mix well.

Make your coffee.

Using another bowl, whisk the eggs., then add in vinegar, oil, coffee and milk and mix well.

Pour the liquid ingredients into the dry ingredients and mix well until just combined and pour into the cake tin

Bake for 40 minutes or until a skewer  comes out clean.
Leave the cake to cool in tin for a few minutes before transferring to wire rack to cool.

Before baking

After baking

Note : do not try to put tin foil on cake during baking as the foil stuck to my cake 
And caused a hole

Part 2 icing
Combine the icing sugar n cocoa in a bowl n slowly whisk in hot water until it is a smooth sauce 

Cut the cake into 5 cm squares
 ( I made mine smaller)

Prepare a wire rack n place 2 kitchen towels below to absorb chocolate drippings

Dip the cake pcs into the sauce then place on the wire rack for a minute or two.

Then I used 2 toothpick to pick the cake  up n roll in the dessicated coconut.
Place all the prepared cakes and chill then in a tray till icing sets.

Cakes coated with icing

Coat in coconut

Yummy lamingtons!