Saw Selvie’s post recently with Ystervarkies Lamingtons, and thought it was a sign.
A lamington is an Australian cake made from squares of butter cake or sponge cake coated in an outer layer of chocolate sauce and rolled in desiccated coconut. The thin mixture is absorbed into the outside of the sponge cake and left to set, giving the cake a distinctive texture. A common variation has a layer of cream or strawberry jam between two lamington halves.
My husband has been begging me to make these for YEARS! So I thought I’d try to find another recipe so that there were 2 options. I made a less soft cake that was easy to handle. To my pleasant surprise, it softened up beautifully once dipped.
The original recipe writer says she always leaves a cake or two in her freezer, ready to make the sauce and dip. So I froze mine very slightly before cutting, and it was so easy to work with! I might keep a cake in the freezer too!
- 250g margarine
- 2 cups sugar (I used 1 1/2)
- 4 eggs
- 125mL milk
- 3 cups flour
- 15mL baking powder
- 5mL vanilla extract
- 1/2 tsp salt
- Cream butter and sugar together.
- Add eggs 1 at a time, beating well after each addition.
- Add milk and vanilla, and mix well.
- Sift dry ingredients together, add to the wet, then fold in gently until combined.
- Bake 45-60mins in 360°F oven or until the skewer comes out clean.
- Then cool completely and freeze (optional, but certainly recommended!).
- Cut into small blocks, about 40 or so.
Chocolate dipping sauce:
(Recipe had white and pink sauces too, but I stuck to just this one at first. I will try the others next time.)
- 3 cups sugar (I used 2 1/2)
- 3/4 cup cocoa powder
- 1 1/2 cups water
- 15ml margarine
- Heat sugar, cocoa, and water until melted, stirring most of the time.
- Heat to a boil, then remove from heat and stir in the butter.
- Dip each cake square in the sauce while still warm.
- Then coat in unsweetened desiccated coconut.
- Let it stand a day before serving.
- I made these yesterday, and they were delicious. Today, they’re to die for!!
Source: Boerekos met ‘n Twist
Prepared, tried, and tested by Corlea Smit