Australian Lamingtons are not very popular in India but is one of the easiest desserts that you can make at home. These cakes became my favourite since I ate them at an Australian Restaurant In France but did not know then that making it at home could be so easy. My love for desserts makes me explore all its varieties from every corner of the world.
Visiting Australia is one of the top wishes on my bucket list, until I get a chance why not explore its cuisine and try it out here itself. Australian Lamingtons the most popular dessert snack across Australia and New Zealand, I have heard the produce is pretty high and is available everywhere from a tiny shop to huge supermarkets, restaurants etc.
Lamingtons are normal sponge cake that are cut into squares, then dipped in chocolate sauce and then rolled in a bed of desiccated coconut before serving. The sponge cake is usually made with eggs but I made them eggless. The dipping chocolate sauce is easy to prepare but make sure you cool both the cake and sauce before the dipping process. I used readymade desiccated coconut to roll the cakes, you can also use freshly grated coconut, just be careful not to use wet grated coconut. Toss them lightly on a low flame to let the moisture go. I shall explain the process in detail below in the recipe section so stay tuned!
- For the sponge cake:
- All purpose flour - 1½ cups
- Thick curd/yoghurt - 1 cup
- Vegetable oil - ½ cup
- Vanilla essence - 1 tsp
- Sugar - ¾ cup
- Baking powder - 1 tsp
- Baking soda - ½ tsp
- For the chocolate sauce/icing:
- Butter - 75 gms
- Milk - ¾ cup
- Cocoa powder - ⅓ cup
- Icing/Confectioners sugar - 2 cups
- To roll:
- Desiccated coconut - 200 gms
- Preheat oven at 180 degree celsius.
- Line a 7.5 inch to 8 inch square cake pan with parchment paper, grease the sides and keep aside.
- In a bowl sift dry ingredients, flour, baking powder, baking soda, mix well and keep aside.
- Take a mixing bowl, add in oil, sugar, curd, vanilla essence and mix well using a hand whisk or electric beater.
- Now, fold in the dry mixture into the wet mixture little by little, use a spatula to fold in, do not over mix.
- Once batter is ready, transfer it into the lined pan and bake for around 25 minutes at 180 degree celsius or until a skewer inserted in the centre of the cake comes out clean.
- Meanwhile make the chocolate sauce, in a pan, first melt butter and add in the milk.
- When milk comes to boil slowly add the cocoa powder while continuously stiring.
- Once fully dissolved, start adding icing sugar. You will see the consistency of the sauce changing.
- It will start thickening, switch off the flame and let the sauce cool.
- When the cake gets done, cool it down and cut it into squares.
- Once sauce cools, start dipping each square in the chocolate sauce using two forks, coat fully.
- Let the extra sauce drizzle back in the bowl, and then keep the chocolate dipped sponge into the desiccated coconut.
- Using your dry hand, roll it well in coconut and then keep aside on a plate.
- Repeat the same process for all the lamingtons.
- Chill for atleast half an hour and then serve.