Lamingtons - An Australian Delight

Honestly, I have never tasted these before but I can guarantee mine do not taste any less than those in the bakeries! Buttery soft, melt-in-the-mouth, these are the most sinful delights I have had in recent times after those Gulab Jamuns. Soaked in a silky rich chocolate sauce and dredged in a sea of dessicated coconut, these are the one of the best frosted cakes I have had and, for a change, husband also ate them happily without making a fuss about the calories. The best thing about these are that you can store them in the refrigerator in an airtight container for as long as about 2 weeks (maybe even more) and keep nibbling on them little at a time, to soothe your sweet tooth. I have selected this post to be sent as a Guest Post for my dear friend and fellow blogger, Swayampurna Mishra Singh's awesome blog LaPetit Chef. She has a beautiful blog with some of the most delicious recipes presented in the most amazing way you can ever imagine. I wanted my post to be befitting her beautiful blog and I hope she likes it.

Ingredients

For the Lamingtons

1 1/2 cup all purpose flour (maida)

2 eggs at room temperature

1 cup fine granulated sugar (I used 3/4 cup brown sugar as I don't like it too sweet)

1/2 cup butter at room temperature

1/4 tsp salt

1 tsp vanila essence

120 ml milk at room temperature

1 1/2 tsp baking powder

For the chocolate sauce

4 cups icing sugar 

1/3 cup unsweetened cocoa powder

3 tbsp butter (preferably unsalted) cut into squares

120 ml milk at room temperature

For the coating

3/4 cup grated dry coconut or dessicated coconut unsweetened

Direction

For the Lamingtons

Pre heat the oven at 175 degree celsius and grease a 23 cm or 9" square cake pan. Line the bottom with parchment paper and keep aside. It is important to grease and then line your baking tin so that the paper stays in place when you pour the batter and hence avoid a disfigured cake. 

In a bowl, beat the softened butter till soft and creamy. Make sure you do not use melted butter. Now add the sugar and beat further till fluffy and smooth. Add the eggs one at a time and beat well till incorporated. Add the vanila extract and whip. Sift together the flour, baking powder, and salt. In three batches, add the flour to the egg and butter mixture with two batches of the milk in between. That is, first add the flour, mix, then the milk, and then again the flour, followed by milk and the last batch of flour. Make sure you fold in the flour and milk completely at each addition before putting in the next batch. 

Spread the batter into the prepared cake pan and level the top with the help of a spoon or spatula. Tap the bottom on the kitchen counter to avoid any air bubbles in the batter. Bake in the pre heated oven for 20-25 minutes till a toothpick inserted comes out clean. 

Remove the pan from the oven and let the cake cool in the pan, kept on a wire rack, for 10 minutes. Now with the help of another wire rack, turn the cake over and remove the pan as well as the parchment paper and immediately turn it over again, right side up. Take extreme care while handling the cake as it is extremely soft and prone to break. Now let the cake cool completely on the rack. 

Once cooled, cut the cake into 16 even squares. 

For the chocolate sauce

Place the powdered sugar, cocoa powder, butter, and milk in a bowl, preferably with a long handle, placed over a bigger saucepan of simmering water. Stir the mixture until it becomes smooth and of pouring consistency.

Assembling the Lamingtons

Put the dessicated coconut on a plate. Keep the chocolate sauce in a bowl near the cake squares and a third plate to keep the square once coated. Now pick a square, gently coat it in the chocolate sauce on all sides except the one without the crust and immediately roll on the dry coconut and keep it on the plate. Repeat with the rest of the squares. If the frosting becomes too thick, put it back on the simmering water till it is back to pouring consistency again. You may also add a tsp of milk if required. 

Once the lamingtons have set, put them in an air tight container in the refrigerator for as long as you want. Enjoy!