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Lamington Queen, Rosa from Harvest in Newrybar, graced the clubhouse with her ever-so-delectable recipe of our Australian favourite. Oh boy, did the room ring with “mmm’s” and lamington-muffled words of praise.
Preheat the oven to 190°C.
Combine eggs and sugar and whisk until mix has tripled in volume.
Sift over plain flour in batches, and using a spatula fold gently to combine additions. Just before adding the last of the flour, fold through the melted butter.
Transfer the mix in a square cake tin and bake for 2o minutes or until a skewer withdraws clean.
Make the chocolate icing by melting together the chocolate, butter and milk in a heat proof bowl set over a pot of simmering water.
When melted pour the mix over the sugar and cocoa power.
Cut the cake into squares and using a fork, dip one piece of cake in the icing.
Shake off the excess, roll in a dish of desiccated coconut and place on a wire rack.
Enjoy your delicious lamingtons!