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Best-ever lamingtons
Originally created in honour of Lord Lamington in the late 19th century, the lamington has become a much-loved Australian classic — simple, versatile and perfect for sharing.
Join baking educator Sarah Bollard as she adds her own twist to this iconic treat, with a choice of chocolate or vanilla icing, coconut or sprinkles, and even a nostalgic raspberry jelly centre for an extra-special finish.
Ingredients
Vanilla cake base:
- 125g unsalted butter
- 205g icing sugar
- 1 tsp vanilla essence
- 2 eggs
- 225g plain flour
- 4 tsp baking powder
- 200ml milk
Coatings and fillings:
- Chocolate icing: 450g icing sugar, 22g cocoa, 15g butter, 150ml boiling water
- Vanilla icing: 390g icing sugar, 28g butter, 100ml boiling water
- Raspberry: 85g jam
- Desiccated coconut
- Sprinkles
Method
- Start by preheating the oven to 150°C for a fan-forced oven or 180°C for a conventional oven.
- In a large bowl, cream together the butter, icing sugar and vanilla essence until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then gently fold in the flour and baking powder.
- Mix in the milk until the batter is smooth and well combined.
- Pour the mixture into a greased or lined baking tray and bake until cooked through.
- Once baked, allow the cake to cool completely before cutting into even squares.
- Dip each piece into your chosen icing, either chocolate or vanilla, followed by shredded coconut and, if desired, add raspberry jam for a traditional lamington centre.
