Make delicious Lamingtons with my easy recipe. Make them plain or fill them with nutella, jam or pastry cream. Makes about 24 squares.
With butter grease 9x13 inch baking pan and line the bottom with parchment paper and grease the parchment, too. Alternatively use non stick spray. Set aside.
Preheat oven to 350F.
Into a bowl sift or whisk together all purpose flour ( 2 cup and 1/3 cup ), baking powder (1 tbsp) and salt (1/2 tsp). Set aside.
In a large bowl on medium high beat room temperature eggs (4 eggs) with powdered sugar (1 cup and 1/4 cup) for 3-5 minutes, until pale in color. Then gradually beat in oil ( 6 tbsp). Beat till well combined. Then beat in honey (2 tbsp) and lastly add Vanilla Extract (1 tsp). Beat well.
Now gradually on medium speed beat in flour mix alternating with room temperature milk.
Scrape the sides and the bottom of the bowl with a spatula to ensure all is well mixed together.
Pour cake batter into a prepared 9x13 inch cake pan. Use a spatula to evenly distribute the batter into a pan.
Bake the cake in the preheated oven at 350F for 20-25 minutes, until toothpick inserted in the center comes out clean.
Then take the cake out of the oven and allow it cool in the pan for 5-10 minutes. Then invert cake onto a cooling rack and let cool completely.
Transfer cake onto cutting board. Easiest way to do this is to place cutting board onto top of the cake. With your hand hold both cooling rack on which cake is place and a cutting board. And flip the cake. Carefully remove cooling rack.
Trim the sides of the cake, about 1/4 to 1/2 inch off each side.
Then cut the cake into 2 inch squares. Cover with a towel while you prefer chocolate glaze so cake doesn't start to crust around edges.
If you decide to fill your lamingtons with filling.
- Fill square cake before you dip and coat them with coconut. You can use a Bismarck Filling Tip.
- Or dip them and coat them first and then cut each square horizontally and fill the cake and sandwich 2 pieces together.
-You can cut the whole cake horizontally, spread the filling, place the top cake layer on the bottom. Allow to rest, in the fridge and covered for couple of hours. Cut into cube and dip and coat.
In a sauce pan combine powdered sugar ( 2 cup and 1/2 cup ), cocoa powder (1/2 cup) and milk ( 6 tbsp ). Heat on low heat until completely melted and smooth. Then gradually add cut up butter and heat until all of the butter is melted. Whisk or stir well to incorporate melted butter into the glaze. Then remove from the heat and stir in Vanilla Extract (1/2 tsp);and if using Chocolate Liqueur (optional) (2 tbsp).
Keep chocolate glaze warm for dipping. Glaze thickens as it cools, simply warm it up as needed.
Pour glaze into a bowl, dip one square cake at a time. Use 2 forks to turn to coat the cake.
Then allow cake to sit on a fork and tap the fork or your wrist to remove excess glaze and allow it drip back into a bowl.
And then you can place chocolate coated cake into a bowl with desiccated coconut and coat it with dry shredded coconut. For this step I find using my hands works the best. I pour coconut onto he cake. and carefully roll it to expose another uncoated side and repeat.
Place coated cakes in one layer onto a tray, loosely cover and allow to set for 30 minutes in the fridge. Then transfer into a container and layer between parchment paper and store in the fridge for up to a week and at room temperature for 3-4 days.
Unfilled lamingtons freeze well. Freeze for up to 3 months. If adding a filling allow cakes to come to room Temperature. Then fill as desired.
TIP : Freeze coated cakes on a baking sheet. Then layer them into a freezer safe container between parchment sheets.
Freshly made Lamingtons keep at room temperature, covered for up to 3-4 days. Refrigerated for up to 7 -10 days.
To make dairy free Lamingtons substitute dairy milk for non-dairy milk, coconut, almond works nicely. And for the butter in chocolate glaze use vegan butter.
Recipe by Hanielas.com