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Prep Time: 540 Minutes Cook Time: 30 Minutes |
Ready In: 570 Minutes Servings: 8 |
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From Marie Claire. This is the most popular Australian snack, a sure winner at a bake sale. And is it easy. The more traditional Lamingtons have cocoa, but dare to be different. If using cornmeal, pulverize it in a food processor to get a fine flour texture. Preparation time includes 8-hours sitting time. Ingredients:
butter, melted (for greasing) |
1/2 cup self-raising flour |
1/2 cup all-purpose flour |
1/2 cup cornflour (see recipe description) or 1/2 cup cornmeal (see recipe description) or 1/2 cup rice flour (see recipe description) |
6 eggs, at room temperature |
1 cup caster sugar or 1 cup superfine sugar |
4 cups unsweetened desiccated coconut |
1 cup frozen raspberries, thawed (reserve 1/3 cup liquid) |
6 cups icing sugar or 6 cups confectioners' sugar |
1 cup boiling water |
pink food coloring, to color (optional) |
Directions:
1. Preheat oven to 160°C (320°F). Grease and line a 4cm-deep, 23cm x 28cm lamington pan (1.5 x 9 x 11 ) with butter and baking paper, allowing the paper to overhang edges of the pan slightly.
2. Sift flours together into a large bowl three times.
3. Beat eggs and caster sugar in a mixer on a high speed for 5 minutes until mixture is thick and pale, then scrape into a separate bowl.
4. Sift flour over egg mixture and gently fold until just combined.
5. Spread mixture into a lamington pan and bake for 28-30 minutes until pale golden and sponge springs back when touched in the center.
6. Cool in the pan, then cover with a tea towel and set aside overnight.
7. NEXT DAY:
8. Turn out sponge, trim edges and cut into 24 squares.
9. Spread coconut over the base of a baking tray.
10. MAKE ICING:.
11. Crush raspberries in a bowl with a fork, stir in 2 tablespoons of boiling water, then allow to cool for 5 minutes.
12. Sieve raspberry mixture into a clean bowl, discarding solids.
13. Sift icing sugar into a bowl.
14. Combine 1/3 cup of raspberry liquid and 1 cup of boiling water, stir into icing sugar and whisk until smooth.
15. Whisk in enough food coloring to reach desired color.
16. Dip one sponge at a time into icing, turning quickly to coat and allow excess to drip back into bowl.
17. Roll in coconut and place on a wire rack to set.
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