Little Lamingtons for Adults

"The little lamingtons featured here are sublime as after-dinner sweet treats. You can make them ahead, too, as they can be stored in airtight containers at room temperature for a few days. (Recipe from TheAge Newspaper - Aussie Classics January 2005). Preparation time includes standing time for the lamingtons to dry."
 
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Ready In:
3hrs 30mins
Ingredients:
14
Serves:
45
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ingredients

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directions

  • Pre-heat oven to 190°C.
  • Using an electric mixer, beat butter, castor sugar and vanilla until light and creamy.
  • Add eggs one at a time, beating well after each.
  • Stir in combined sifted flour and baking powder alternately with milk and stir until smooth.
  • Spoon mixture into a greased and base-lined, square, 23cm cake tin and bake for 25-30 minutes or until cooked when tested with a skewer.
  • Stand in tin for 10 minutes before turning out on a wire rack to cool.
  • Wrap in clingwrap and store for 1 day.
  • For icing, combine all ingredients with boiling water and mix until smooth.
  • Cut cake into approximately 3cm squares and dip each one briefly into icing, then into coconut.
  • Place lamingtons on a wire rack for 1-2 hours or until dry.

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RECIPE SUBMITTED BY

<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>
 
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