Nothing says Australia like Lamingtons. They’re a firm favourite with just about every Aussie, so here is our own recipe on how to make these yummy chocolatey spongy icons!
Method
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Make a double batch of the Sand Cake recipe in a rectangular tin (or purchase a pre-made slab from your local supermarket).
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When the Sand Cake comes out of the oven and has cooled, place in fridge for half and hour to firm up.
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Using a very sharp knife, cut the cake into 5cm squares.
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To make the chocolate sauce, mix together the icing sugar and cocoa powder.
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Melt the butter in the microwave and pour into the cocoa mixture.
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Add the tablespoon of boiling water and whisk until smooth and cooled.
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Place in a round bottomed container.
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Place a square of cake on a fork and dip in the chocolate mixture and then roll in the desiccated coconut.
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Place the coated squares on a wire rack to dry.
Recipe Hints and Tips:
- Lamingtons are suitable for freezing for up to two months.
- Seal them well in an airtight container or wrap in plastic wrap.
- Serve lamingtons on their own with whipped cream, or slice in half and add jam and cream for a richer more decadent morning tea idea.
