the lamington
I used Nat Paull from Beatrix's lamington recipe as my kick-off point, with just a little bit of meddling here and there to create my own version of the perfect Lammo. Use a pot of your favourite jam for the filling. My Koji loves his boysenberry so that's what's pictured here, though I've heard (through various taste testers) that some prefer sponge with nothing at all between. How curious!
  • 150g unsalted butter
  • 1 tsp vanilla paste
  • 400g egg (7 large or 8 small eggs)
  • 250g castor sugar
  • 270g plain flour
  • 1 tsp salt
  • 1 pot of your favourite jam, curd or spread (optional)
  • 300g icing sugar mixture
  • 50g good cocoa powder
  • 20ml water
  • 1 tbsp butter
  • 100ml thickened cream
  • 2 cups shredded coconut
How to make it
  1. Line a 10 inch, square tin with baking paper and preheat your oven to 160C (fan forced).
  2. In a small saucepan, melt the butter and keep it on the heat until it starts to go brown and smells a bit nutty. Remove the butter from the heat and stir in the vanilla paste. Leave it to one side to cool.
  3. You will need to find a heatproof bowl that will fit snugly over a saucepan, without it touching the bottom. Fill the saucepan with water so that the bottom of the bowl won't get wet when it's propped on top. Put the saucepan over heat so that it comes to a simmer.
  4. Meanwhile, crack the eggs into the bowl and add the sugar. Pop the bowl on top of the simmering water and stir every now and then so that the sugar starts to dissolve into the egg. The water should only be simmering - not boiling - as you don't want to cook the eggs through just yet! When the egg mixture is warm to touch, remove the bowl from the heat.
  5. Whisk the egg mixture using a stand mixer or electric mixer until it is very pale and has at least doubled in volume. It will be very fluffy and should have cooled down completely from its turn on the stove.
  6. Sift the flour and salt together over the egg mixture, half at a time, and fold in gently with a metal spoon, being careful not to deflate the mixture too much.
  7. Trickle the melted butter into the mixture down the side of the bowl and stir it in gently.
  8. Transfer the mixture to the prepared tin and bake it for about 35 minutes. It will be bouncy in the middle and have a browned top.
  9. Once the cake is baked, let it cool completely on a wire rack.
  10. Cut the cake into even squares and then split each square down the middle like a sandwich. I ended up with 16 squares (and some trimmings for later). Pop a tablespoon of jam in the middle of each lamington and spread it to the edges.
  11. Place the lamingtons on a tray, then put them in the freezer to harden together a bit before dipping them.
  12. While the lamingtons rest in the fridge, pop the saucepan of water back onto the heat, clean out your egg bowl and add all of the icing ingredients to it - the icing sugar, cocoa powder, water, butter and cream.
  13. Stir them together over the heat until they are melted together into a glossy glaze. Reduce the heat so that the water underneath is barely bubbling. You want the glaze to stay warm as it hardens and thickens when it cools, making it difficult to dunk and coat your lamingtons.
  14. Set up a workspace around your glaze. You'll need a fork and a spoon in the glaze bowl, a cooling rack set over a tray on the right, and a big bowl of shredded cocount to the right of that. Next to the coconut bowl, you'll want a tray lined with baking paper. Pull the lamingtons out of the freezer and put them to the left of your glaze.
  15. Using the fork, lower a lamington into the glaze bowl and spoon more chocolate glaze on top so that it's fully covered. Use the fork to lift it out of the glaze bowl and onto the cooling rack so that any excess chocolate can drip off. Repeat this process until three or four lamingtons are coated in glaze. If you do them all at once, the glaze will start to set and the coconut won't stick, so work in smaller batches.
  16. Now lift the glazed lamingtons with the fork again and drop them into the coconut. Use your fingers to press the coconut into the top and sides. When the lamington is coated, lift it with your fingers and place it onto the lined baking tray. Repeat this process with all of the glazed lamingtons.
  17. Keep glazing and coating, a few at a time, until all of the lamingtons are coated and ready to serve up!
Recipe by onebitemore at