Sweet Serendipity: How Lamingtons Became Australia’s National Bite

Imagine an impeccably sponge cake, decked up in a silky chocolate covering that glimpse through a snowy coconut blanket. An Australian delicacy, named after Lord Lamington, the then Governor of Queensland, Australia spreads an irresistible charm to all desert-lovers across the globe.

A Royal Mix-Up

This beloved dessert is the child from a happy accident in the Governor House Kitchen in the late 1800s. Lord Lamington’s chef accidently dropped a sponge cake into melted chocolate, and later rolled it over desiccated coconut to avoid the messiness. Thus, a culinary history was created.

What sets this dessert apart is its simple yet extraordinary transformation into a magical one. The foundation of this dessert is the sponge cake that must be soft yet sturdy to hold the shape. The desiccated coconut forming the outer layer must offer a snow-flaky look to the pastry yet successful enough to melt in the mouth.

Beyond the Basics: Learning Your Lamington Technique

Are you ready to indulge in this heavenly dessert and not feel guilty? Pastry Prime, Guwahati is the latest (shortest) destination and home to this pastry. If you are passionate home baker, here’s a sneak peek to the original recipe to try at home.

Ingredients Required

For Making the Cake

• A cup of softened, unsalted butter (around 225 g)
• A cup of coarse sugar (around 200 g)
• 3 eggs
• 1 tsp of vanilla extract
• Around 250 g or 2 cups of all-purpose flour
• 1 tsp of baking powder
• ½ a cup of milk (around 120 ml)
• ¼ tsp of salt

For Preparing the Chocolate Coating

• 1 tsp of unsalted butter
• ¾ cup of boiling water (around 180 ml)
• 1/3 cup of unsweetened cocoa powder (around 30g)
• 2 cups of powdered sugar (around 250 g)

For Preparing the Outer Coating

• Around 2 cups or 180g of desiccated coconut

Methods

• Keep your oven preheated at 175°C or 350°F.
• Line a baking pan with parchment paper and grease it as well.
• In a big bowl, cream the sugar and butter together till the mixture turns fluffy and light. Then, add the eggs one by one. Beat the mixture along after every addition. Drop the vanilla extract in the mixture also.
• In another bowl, whisk the baking powder, salt, and flour together. Then add the mixture of dry ingredients into the creamed mixture, alternately pour the milk. Mix well until combined.
• Into the baking pan, pour the cake mixture and spread it evenly.
• Bake for around half an hour, or until a clean toothpick comes out when inserted in it.
• Take the pan out and let it cool completely.
• After removing from the baking pan, cut the cake into square pieces. Let the small pieces rest in the refrigerator for a while.
• During this time, take a medium bowl, pour the cocoa powder and powdered sugar.
• In the boiling water, stir the butter properly and mix it smooth. Mix the cocoa and sugar with it properly.
• In a thin bowl, spread the desiccated coconut. Keep a skewer or a fork ready.
• Take out the pieces of cakes from the refrigerator and dip each into the chocolate coating. Make sure it is properly coated.
• Let the extra coating drip off. Then roll the piece into the coconut until properly covered.
• To set the lamingtons, let them set for an hour on a wire rack.

Serve and enjoy these delicate, chocolaty lamington pastries with the crispy coconut cover as an afternoon snack or a delightful dessert! Bon appetite! For more such recipes follow us and give us feedback!