These beautiful little treats are called Lamingtons – Native to Australia they are tiny fluffy buttery sponge cakes with a jammy center, coated in white chocolate glaze and covered in coconut. I LOVE them! Absolutely one of my favorite tiny treats ever!
The coated color is all up to you – traditionally I believe it’s dark chocolate but for spring time occasion I thought it would be appropriate to shine some brightness and flare onto my desert table with some bright pastel colors! 😊 Pretty Right? 😉 They are easy to bake so don’t get daunted if they look hard.. they’re not! Especially if you just buy the jam (I did this time around! 🙈🙈 sometimes you just don’t have time ya know! 😋) So give it a whirl if you like – you will love them! 💕🌸
Here’s how you bake them!
Instagram: @bakedbyammna Youtube: Baked by Ammna
For the Butter Cake –
- 3 Eggs
- 300g (1.2 cups) sugar
- 350g (1.5 cups) flour
- 2 tsp baking powder
- 150ml milk
- 50g butter (melted & cooled)
For the White chocolate glaze –
- 100g white chocolate
- 150ml milk (you might need more)
- 400g icing sugar
- A few drops of gel color of your choice
- 350g desiccated coconut
- Raspberry Jam – or Strawberry jam ( I used store bought this time/didn’t have time to make it!)
For the Butter cake –
- Turn your oven on to 175C (350F) and line a baking tray with baking paper.
- In a stand mixer or with a handheld mixer, which on full speed the eggs and sugar until light in color and fluffy in texture.
- In a separate brown whisk the flour and baking powder together and then sieve it into the sugar/egg mixture. On slow speed mix the flour until incorporated.
- Take your melted butter and add the milk to it, whisk it a little then pour it into the batter. On slow speed incorporate the butter/milk until fully combined, making sure not to over whisk.
- Then pour the batter onto the prepared tray and bake for 30 min, or until golden brown in color and a cake tester comes out clean.
- Take out and leave to cool completely.
- Once cooled, slice the cake in half (as my baking tray is a rectangle, once I slice in half I have two squares).
- Generously spread raspberry jam (or strawberry jam) over one half. Then gently place the other half ontop so you kind of sandwich the two together.
- Now at this point you can do one of two things – 1) if your freezer is large enough you can wrap the sandwich layers cake in plastic wrap and place straight into the freezer OR 2) if your freezer is small (like mine) you can cut your even Lamington squares now (4x4cm roughly) and place on a plate or tray covered with plastic wrap, in the freezer.
- Keep them in there for roughly 20-30 min (or while you make your glaze) Note: it’s important to place them in the freezer as glazing them goes faster and is less messy.
For the White chocolate glaze –
- Melt your white chocolate, and set aside to cool slightly.
- Then add in the icing sugar and mix, it will all stick together.
- Slowly, start pouring your milk and mixing at the same time. Keep an eye on the glaze – you don’t want it too thin and runny but you also don’t want it too thick otherwise it might be tough for it to stick on the Lamington. Note: I personally grab a spoon and dip it in, if the back of the spoon coats evenly without dripping too much I know it’s ready.
- Once the consistency is right, add in your desired food computing and whisk until incorporated.
- Pour your coconut onto a wide plate.
- Take your Lamingtons out of the freezer (if you froze the whole cake now you can slice them 4x4cm -this will be easy and you will get nice lovely edges)
- Place a skewer or fork on one end of the Lamington, then dip fully into the glaze and immediately dip into the coconut covering all sides.
- Place the side with the skewer/fork onto a tray or wrack and let the excess drip off.
- Repeat with all Lamingtons. Then place in the fridge for 20-30 min to set or in the freezer (like I did) for 10 min, and then enjoy!