Lamingtons
Inspired by:
About.coms recipe for Lamingtons although the recipe is very standard.
Why?
It was Australia Day and I had to celebrate somehow! (yes I am posting this recipe a bit late)
I used:
2 cups Gluten Free Self Raising Flour
¼ tsp salt
2 eggs
½ cup dairy free margarine
¾ cup white sugar
1 tsp vanilla powder/essence
½ cup dairy free rice milk
Icing-
2 cups icing sugar
1/3 cup cocoa
3 tbs dairy free margarine
½ cup dairy free rice milk
1-2 cups of desiccated coconut
What I did:
Preheat Oven 180C, and grease/line a cake tin 45cm x30xcm.
In a medium sized bowl beat together ½ cup dairy free margerine and white sugar with an electric or hand beater, until fluffy and pale.
Add in one egg at a time and beat in well.
Mix in vanilla.
Add the salt to the flour and add one cup of the gluten free self raising flour, and then combine with a wooden spoon.
Next add ½ cup milk, and mix well, and then finally add the last cup of gluten free self raising flour.
Once combined well, pour into tin, making sure batter is evenly spread and bake for 30 minutes or until cake tester comes out clean.
In a medium sized bowl beat together ½ cup dairy free margerine and white sugar with an electric or hand beater, until fluffy and pale.
Add in one egg at a time and beat in well.
Mix in vanilla.
Add the salt to the flour and add one cup of the gluten free self raising flour, and then combine with a wooden spoon.
Next add ½ cup milk, and mix well, and then finally add the last cup of gluten free self raising flour.
Once combined well, pour into tin, making sure batter is evenly spread and bake for 30 minutes or until cake tester comes out clean.
Cool the cake in the tin for 5 minutes and then invert tin onto a cooling rack until cake is cool.
When cake is cool, cut it into squares, sizes of your choosing.
Lamington sizes vary from 7cm square, to fingers of 7cm by 3cm, so have fun.
Place your shapes of cake in an airtight container, and place the container in the refrigerator overnight (or for at least two hours).
When cake is cool, cut it into squares, sizes of your choosing.
Lamington sizes vary from 7cm square, to fingers of 7cm by 3cm, so have fun.
Place your shapes of cake in an airtight container, and place the container in the refrigerator overnight (or for at least two hours).
To make the icing, place the icing sugar, cocoa, 3 tablespoons of margarine, and ½ cup rice milk in a bain-marie, stirring the mixture as it melts and until it becomes smooth but also slightly thick.
If the icing is too thin it won’t absorb into the cake.
If the icing is too thin it won’t absorb into the cake.
Take the icing off the heat, and prepare your workstation.
Have a cooling rack ready for the final product, perhaps with a drip tray or paper underneath to catch the mess.
Pour the coconut into a bowl, and take your cake pieces out of the refrigerator.
Take a piece of the cake, dip it into the icing (if the icing is too hot to handle, wait until it is cool enough) making sure it coats the cake on all sides, and then roll the cake in the coconut, and set it on the cooling rack.
Repeat the process with the rest of the cake pieces.
Refrigerate and enjoy!
Have a cooling rack ready for the final product, perhaps with a drip tray or paper underneath to catch the mess.
Pour the coconut into a bowl, and take your cake pieces out of the refrigerator.
Take a piece of the cake, dip it into the icing (if the icing is too hot to handle, wait until it is cool enough) making sure it coats the cake on all sides, and then roll the cake in the coconut, and set it on the cooling rack.
Repeat the process with the rest of the cake pieces.
Refrigerate and enjoy!
Comments after eating Lamingtons!
They taste so much like ones that have been store bought I could not believe it. They were so delicious. This is another recipe I really want to make again. Although I have to admit it is hard to wait until you can ice them, it really is worth it. Very easy to make!
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