Intro: Lamingtons (Lemmingtons)
These small, square bit-sized cakes are from Australia and New Zealand and are eaten as an accompaniment to afternoon tea. I decided to make them for an Australian friend and immediately feel in love with them. In this Instructable I show you how to make the plain, jam/creme filled, and the Victoria.
Step 1: Making the Lamington Cake
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon of salt
1/2 cup (1 stick) unsalted butter softened
3/4 cup sugar
1/2 cup milk
1 teaspoon vanilla extract
Preheat your oven to 350 degree F.
Lightly butter and flour two 8-inch square cake pans.
Make the cake:
Combine flour, baking powder, and salt in a small bowl; set aside.
Creme the butter and sugar with a mixer until light and fluffy.
Add the eggs one at a time, beating well after each.
Stir in the milk and vanilla.
Gradually add the flour mixture to the butter mixture.
Bake for 25-30 minutes, until the cake is golden and a tooth pick inserted comes out clean.
Remove pans and allow to cool.
Once they are cooled, remove the cakes from the pans, wrap them in plastic wrap and refrigerate for at least 2 hours.
Step 2: Coconut Topping
You wil need 3 cups of unsweetened (desiccated if you can find it) coconut, finely chopped.
Step 3: Assembling the Cake.
Remove the plastic wrap.
With a knife cut a grid of squares into the cake, making cake cubes.
At this point you can add jam or creme filling by cutting the cube in half applying which you desire to one side if the cake and pressing them back together to form the cube.
you can also leave them without filling.
Step 4: Victoria Topping
The Victoria topping is fruity instead of the cocoa icing.
Spread 1 1/2 cups of confectioners sugar on a pan and bake at 250 degrees F for 15 minutes.
Blend 1 1/2 cups of fruit (for this I used strawberries, but you can use raspberries or plums) and 1 cup of water. And this mixture to a pot and bring to a boil. Gradually add sugar, stirring till dissolved.
Step 5: Cocoa Icing Topping
3 tablespoons unsalted butter
2/3 cup Dutch-processed cocoa powder
3/12 cups confectioners sugar
3/4 cup milk
1 teaspoon vanilla extract
Melt the butter in a double boiler over medium heat.
Add the cocoa powder and stir until combined.
Mix in the confectioners sugar alternating with milk until combined, remove from heat and mix in vanilla.
Step 6: Finishing Up
Spread the coconut out on a plate or pan.
Spear the cakes one at a time with a fork or skewer.
Dip into preferred topping to cover completely, then roll in coconut until completely covered.
Set aside on a rack or serving plate to dry.
Step 7: Enjoy!
For a super-speedy version you can purchase a pound or pongee cake and top.