July 21st: World Lamington Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lamington Fingers
Categories: Cakes, Desserts, Chocolate
Yield: 15 servings

195 g (3 c) shredded coconut

MMMMM------------------------BUTTER CAKE-----------------------------
110 g (3/4 c) self-raising flour
75 g (1/2 c) plain flour
165 g (3/4 c) caster sugar
125 g Butter; softened
80 ml (1/3 c) milk
2 lg Eggs; room temp
1 ts Natural vanilla extract or
- essence

MMMMM----------------------CHOCOLATE ICING---------------------------
465 g (3 3/4 c) pure icing sugar
55 g (1/4 c) cocoa powder
150 ml Boiling water
1 1/2 ts Vanilla essence

COOK'S NOTES: Oven temperatures are for conventional; if
using fan-forced (convection), reduce the temperature by
20°C. | We use Australian tablespoons and cups: 1
teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup
equals 250 ml. | All herbs are fresh (unless specified)
and cups are lightly packed. | All vegetables are medium
size and peeled, unless specified. | All eggs are 55-60
g, unless specified.

TO MAKE THE BUTTER CAKE, set the oven @ 180ºC/365ºF.
Grease a 20 x 30 cm (base measurement) shallow cake tin
and line the base and two longs sides with one piece of
baking paper.

Place both the flours, sugar, butter, milk, eggs and
vanilla in a large mixing bowl. Use an electric mixer to
beat on low speed until combined. Increase the speed to
medium and beat for 3 minutes or until the mixture is
well combined and very pale in colour. Spoon the mixture
into the lined tin and spread evenly using the back of a
spoon.

Bake for 20 minutes or until cooked when tested with a
skewer. Cool for 5 minutes in the tin, then turn onto a
wire rack to cool.

Cut the cooled cake into 15 equal ‘fingers’ (each will
be about 4 x 10 cm).

TO MAKE THE CHOCOLATE ICING, sift the icing sugar and
cocoa powder into a medium bowl. Add the boiling water
and vanilla and stir until smooth (it should be the
consistency of pouring cream).

Spread the coconut on a tray or plate. Rest a cake
‘finger’ on a fork and dip it into the icing to coat
(see Baker’s tips). Lift it out and allow any extra
icing to drip off. Roll the cake ‘finger’ in the coconut
to coat evenly. Place on a wire rack to set. Repeat with
the remaining cake ‘fingers’, icing and coconut.

BAKER’S TIPS

* You can also spoon the icing over the cake to help
coat it.

* If the icing becomes to thick while you are coating
the cake pieces, stir in enough extra boiling water,
adding it a teaspoon at a time, to thin to the right
consistency.

* These lamingtons will keep in an airtight container in
a cool spot, but not in the fridge, for up to 2 days.

RECIPE FROM: https://www.sbs.com.au

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