Ecomely

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Lamington: photo of the dish
Illustrative photo: Zeitgeistlondon — CC BY-SA 3.0, Wikimedia Commons
Snacks & baking

Lamington

A small cube of sponge cake dipped in chocolate icing and rolled in desiccated coconut. An iconic Australian cake, it can be enjoyed at any time of day, often with a cup of tea.

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Ingredients

Ingredients

Glaçage

Optional extras

Nutrition facts

1,177 kcal per serving

Protein
16.5 g
Carbohydrates
130.9 g
of which sugars
104.6 g
Fat
61.8 g
of which saturated fat
47.9 g
Fiber
13.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 180 °C (160 °C fan) and line a 20 cm square tin with baking paper.
  2. Whisk the eggs with the sugar for 5 minutes until pale and frothy.
  3. Sift the flour, cornflour and baking powder, then gently fold them into the mixture with the milk and vanilla using a spatula.
  4. Pour into the tin and bake for 20 to 25 minutes. The centre should spring back when pressed. Let it cool completely on a rack.
  5. For the icing, heat the milk, butter, icing sugar and cocoa over a low heat, stirring constantly, until you have a smooth, runny glaze.
  6. Cut the cooled sponge into 16 cubes. Dip each cube into the warm icing, let the excess drip off for a moment, then roll it in the desiccated coconut.
  7. Leave to set for a few hours before serving.

Variations and tips

Filled version. Cut each cube in half and add a spoonful of raspberry jam before sandwiching it back together.

Using what's easy to find. If desiccated coconut is hard to find, use packet shredded coconut, which is much finer.

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Original Ecomely recipe.