Lamingtons

LamingtonsWhen I grew up in South Africa, I loved ystervarkies (roughly translated into small porcupines), it was only much later that I learned that they actually have an English name, lamingtons. I haven’t seen then anywhere in the UK and they seem to be a brilliant little winter treat, so I found a recipe, which seemed reasonable, but it needed quite a bit of work to make it just right. 

I’m going to say this a bunch of time throughout the method, but you really have to be very careful with the sponge. It doesn’t use any baking powder so be very gentle with the mixture to not lose any of the air. 

Ingredients

For the Sponge

  • 3 eggs
  • 125 grams butter, softened
  • 1 cup sugar (250ml)
  • 2 cups flour (500ml)
  • 2 teaspoons vanilla extract

For the Icing

  • 2 cups icing sugar (500ml)
  • 3 tablespoons coco powder
  • 6 tablespoons water
  • 2 cups coconut (500ml)

Method

For the Sponge

  • Preheat the oven to 180ºC.
  • Grease and line a square baking tin (20cm x 20cm) with greaseproof paper.
  • Mix eggs, softened butter and sugar until light and creamy, about 8 minutes.
  • Add one cup of flour and vanilla extract at a time and mix with a cold metal spoon.
  • Place mixture into a square greased baking dish and place into the oven.
  • Bake for approximately 20-25 minutes.
  • Once done, remove from the oven and let it stand until cooled.

For the Icing

  • Mix the cocoa and icing sugar together and add 1 tablespoon of water at a time – this needs to form a liquid approximately the consistency of melted chocolate.
  • Cut the sponge into cubes and place the coconut in a separate dish.
  • Dip the sponge cubes in the icing mixture and then into the coconut until it is completely covered with the coconut.
  • Let the squares stand until the icing is dry before serving.

Original recipe Reader’s Digest

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