Servings : Makes 16-20 lamingtons
Delicious squares of soft vanilla cake, dipped in a chocolatey syrup then rolled in desiccated coconut, these delightful moist little treats are an absolute favourite and a MUST TRY!
Ingredients for Vanilla Sponge
- 1 1/4 cups cups all purpose flour (150 gm)
- 1/2 cup caster sugar (100 gm)
- 1/2 cup butter or margarine, or a combination of the two (112 gm)
- 1/4 cup cup milk (50 ml)
- 2 eggs
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla essence
- 1/2 tsp lemon zest
Ingredients for Chocolate Sauce Coating
- 1/2 cup milk
- 2 tbsp cocoa powder
- 1 tbsp soft butter
- 1 cup icing sugar
- 100 gm semi sweet chocolate, grated
- 1 cup desiccated coconut (or as needed)
First, prepare the cake. Grease and line an 8 inch square pan. Preheat the oven at 180 C. As always, ensure that your ingredients are at room temperature before you begin.
Sieve the flour with the salt and baking powder.
In a bowl, beat the butter/margarine with the sugar until light and fluffy. Add the eggs one at a time and beat well, scraping down the sides to ensure everything is well combined. Add half the flour and beat it in, then the milk and followed by the remaining flour. Do not over-mix once the flour goes in. Finally fold in the lemon zest and vanilla essence. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the centre comes out clean.
Remove the cake on to a wire rack and let it cool completely. Then wrap it up and refrigerate or freeze for a little while, which makes it easier to cut up the squares neatly. Divide the cake into 16 or 20 squares.
Make the chocolate sauce by melting together the chocolate, butter, and milk in a heatproof bowl set over a pan of simmering water. Remove the bowl from the pan of simmering water when smooth, then whisk in the powdered sugar and cocoa powder.
Pour the desiccated coconut onto a plate.
Dip each cake square first into the chocolate sauce, then roll it in the coconut. Set on rack to dry. Repeat until all are done.
Store these little treats in an airtight container and they will remain moist and deliciously soft for up to 5 days. Refrigerate if you plan on storing them longer.
Salam lemon zest is the rind
Salam lemon zest is the rind of a lemon how does it go in a cake!?
Yes zest is the outer rind,
Yes zest is the outer rind, not the bitter white pith which is under the rind. The zest enhances citrus flavour in many dishes.