We have a classic Lamington Recipe for International Lamington Day just like nanna’s, but made in a barbecue!
You won’t be able to stop at one of these classic Australian cakes, and baking them in a barbecue is so quick and easy you’ll whip these up in no time! So make a cuppa, get cooking and treat yourself this International Lamington Day.
INGREDIENTS:
SPONGE
3 eggs
1/2 cup butter
1/2 cup castor sugar
1 teaspoon vanilla essence
1 cup self-raising flour 1/2 cup milk.
ICING
4 cups icing sugar
1/3 cup cocoa
2 tablespoons butter
1/2 cup milk
4 tablespoons boiling water
3 cups desiccated coconut.
METHOD:
Step 1
Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for baking.
Step 2
Beat the eggs well, gradually adding the sugar until dissolved.
Step 3
Add the milk and vanilla essence and then stir in the self raising flour and whip the butter into the mixture.
Step 4
Adjust the barbecue burner(s) to the baking setting. Pour your cake into a barbecue safe casserole or baking dish, and place the dish in the barbecue. Pop the barbecued lid on and cook for 30 – 40 minutes or until a skewer inserted into the cake comes out clean, checking every 15 minutes or so.
Step 5
Once done, turn cake out onto wire rack and allow to cool completely, and then refrigerate for a few hours or overnight.
Step 6
Once cake has been chilled for at least a few hours, it is ready to ice! Make the icing by stirring the cocoa and icing sugar vigorously in a large bowl, adding the milk, butter and boiling water, and then warming the chocolate mixture in a saucepan either on a grill or stove top over a very low heat until it has a smooth creamy texture.
Step 7
Cut the sponge cake into equal squares about 5cm x 5cm and, using a fork or thin skewer, dip each piece into the chocolate mixture ensuring that the mixture is liberally and evenly applied. Dip each piece into the desiccated coconut, allowing the lamingtons to cool on a wire tray for several hours.
