Lamington Bars Australia Recipes

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LAMINGTONS



Lamingtons image

Lamingtons are little sponge cakes coated in chocolate and grated coconut. A traditional Australian treat that appeals to most. Any firm type of plain cake can be used: butter cake, pound cake, Madeira cake or genoise sponge. Note: desiccated coconut is a slightly dried shredded coconut--not sweetened.

Provided by bme

Categories     Desserts     Cakes     Yellow Cake Recipes

Time P1DT1h55m

Yield 24

Number Of Ingredients 13

2 cups all-purpose flour
4 teaspoons baking powder
⅛ teaspoon salt
½ cup butter, room temperature
¾ cup white sugar
1 teaspoon vanilla extract
2 eggs, room temperature
½ cup milk
4 cups confectioners' sugar, sifted
⅓ cup cocoa powder, sifted
2 tablespoons butter, melted
½ cup warm milk
1 pound unsweetened dried coconut

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x12-inch pan.
  • Sift together the flour, baking powder, and salt. Set aside.
  • Beat 1/2 cup butter and 3/4 cup sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated.
  • Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 40 minutes. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Wrap with plastic wrap and store overnight at room temperature to give the cake a chance to firm up before slicing.
  • To make the icing: In a large bowl, combine confectioners' sugar and cocoa. Add the melted butter and warm milk and mix well to create a fluid, but not too runny, icing.
  • Cut the cake into 24 squares. Place parchment paper or waxed paper on a work surface, and set a wire rack on the paper. Pour the shredded coconut into a shallow bowl. Using a fork, dip each square into the icing, coating all sides, then roll it in the coconut. Place onto rack to dry. Continue until all lamingtons are coated.

Nutrition Facts : Calories 322.9 calories, Carbohydrate 39.9 g, Cholesterol 29.2 mg, Fat 18 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 14.3 g, Sodium 124.3 mg, Sugar 27.8 g

LAMINGTONS



Lamingtons image

Enjoy a lamington with a hot cup of tea. This traditional Australian bake is filled with cream and jam, coated in a chocolate icing and rolled in coconut

Provided by Esther Clark

Categories     Dessert, Treat

Time 1h30m

Yield Makes 18

Number Of Ingredients 14

125g salted butter , softened, plus extra for the tin
250g golden caster sugar
3 large eggs
250g self-raising flour
3 tbsp milk
½ tsp salt
250ml double cream
2 tbsp icing sugar
200g raspberry jam
350g desiccated coconut
80g unsalted butter , melted
250ml milk
50g cocoa powder
400g icing sugar

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Butter and line a 20 x 30cm rectangle tin.
  • Beat the butter and sugar in a free-standing mixer until pale and fluffy. Add the eggs one at a time and beat well. Beat through the flour, milk and salt until fully combined, then spoon into the tin. Bake in the oven for 25 mins or until golden and firm to the touch. Set aside to cool completely.
  • Slice the sponge horizontally to create two halves. Trim the edges to make perfect corners. Cut the sponge into 18 squares. Lightly whip the cream with the icing sugar until it reaches soft peaks. Spread a little of the jam on half of the sponge squares then pipe or spread over a little of the cream. Sandwich each one with a second square of sponge then set aside in the fridge to chill.
  • To make the icing, whisk together the melted butter and milk in a bowl. Sieve the cocoa powder and icing sugar together in a seperate bowl. Gradually add the cocoa and sugar to the butter and milk mixture, whisking continuously to ensure there are no lumps. If it gets lumpy, whizz with a hand blender until smooth.
  • Divide the coconut between three shallow bowls (this keeps it from getting coated in too much chocolate whilst you're dipping).
  • Dip each lamington in the icing until completely covered. Roll in the coconut and set on a wire rack. Repeat with the remaining sponges. Chill for a minimum of 1 hr.

Nutrition Facts : Calories 545 calories, Fat 31 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 47 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium

LAMINGTON BARS (AUSTRALIA)



Lamington Bars (Australia) image

This recipe makes a cookie version of Australia's well-known Lamingtons, & the recipe was found online & posted here for the Zaar World Tour 5. Preparation time includes neither the time needed for the base to cool nor the refrigerator time need for the glaze to set.

Provided by Sydney Mike

Categories     Bar Cookie

Time 50m

Yield 48 bars, 48 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
3 large eggs
1 cup almonds, chopped
6 cups powdered sugar, sifted
2/3 cup unsweetened cocoa powder
2 teaspoons pure vanilla extract
11 tablespoons milk, divided
5 cups flaked coconut

Steps:

  • FOR THE BASE: Preheat oven to 375 degrees F & grease a 15"x10" baking pan (jelly roll pan), then place a 22-inch length piece of waxed paper lengthwise in the pan, smoothing it to conform to the pan & with the excess hanging over the ends of the pan. Butter the waxed paper.
  • In a medium bowl, combine flour, baking powder & salt, then set aside.
  • In a large mixing bowl, beat butter, sugar & 1 teaspoon of vanilla extract until light & fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Stir in the flour mixture 1/2 cup at a time, blending well after each addition. Then stir in the chopped nuts & spread the batter evenly into the prepared pan.
  • Bake 10-15 minutes or just until a toothpick inserted in the center comes out clean. Holding ends of the waxed paper, lift cookie base out of the pan & place on a wire rack to cool.
  • FOR THE GLAZE: In a large bowl whisk together powdered sugar & cocoa until no lumps remain.
  • Add 2 teaspoons of vanilla extract & 4 tablespoons of the milk, whisking to incorporate. Then add enough of the remaining milk to make a smooth, creamy glaze of medium consistency.
  • Line a large baking sheed with waxed paper, then place the coconut on a large place, before cutting the cookie base in 48 1 1/4" x 2 1/2" bars.
  • Using a fork to spear the bars, one at a time, dip the bar into the chocolate glaze, allowing excess to drip back into the bowl.
  • Place each chocolate dipped bar on the plate of coconut & using 2 forks, turn the bar so that all sides are coated.
  • Place the coated bars on the prepared baking sheet & refrigerate until the glaze is set.
  • Store in an airtight container at room temperature for up to 7 days, or in the freezer for longer storage.

Nutrition Facts : Calories 178.9, Fat 7.5, SaturatedFat 4.4, Cholesterol 21.3, Sodium 56.2, Carbohydrate 27.2, Fiber 1.2, Sugar 21.4, Protein 2.2

LAMINGTON BARS



Lamington Bars image

Provided by Shaun Hergatt

Categories     Cake     Chocolate     Dessert     Bake     Cocktail Party     Birthday     Shower     Engagement Party     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield small cubes.

Number Of Ingredients 13

4 large eggs
1 cup granulated sugar
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
5 1/2 tablespoons unsalted butter
1/3 cup corn syrup
3 tablespoons milk
Chocolate Ganache
8 ounces milk chocolate, coarsely chopped
1 cup heavy cream
Finish
One 9-ounce jar of raspberry jam
1/2 pound unsweetened shredded coconut

Steps:

  • Preheat the oven to 325°F. Line a half-sheet pan with parchment paper.
  • In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar on high speed until light and foamy, about 5 minutes.
  • In another bowl, sift the flour and baking powder together.
  • Melt the butter in a small saucepan, and add the corn syrup.
  • Remove the egg mixture from the mixer. With a silicone spatula, fold in the flour mixture. Add the milk, and then the butter mixture, just until combined. Spread the batter onto the prepared pan. Bake for 8 minutes. Cool completely on a wire rack
  • Chocolate Ganache
  • Place the chocolate in a heatproof bowl. Heat the cream over a medium heat, just until boiling. Pour the hot cream over the chocolate, stirring until melted and smooth.
  • Finish
  • Line a half-sheet pan with parchment paper. Cut the sponge in half, down the middle. Spread the raspberry jam evenly over one half and place the other half on top. Cut into even cubes.
  • Using a fork, dip each cube into the chocolate ganache, and then roll each one in a bowl of the coconut, coating the entire cube. Place the coated cube on the parchment-lined half-sheet pan. Repeat this process and chill the pan full of cubes, uncovered, in the refrigerator for a few minutes to set.

AUSTRALIAN LAMINGTON



Australian Lamington image

From allrecipes: "Lamingtons are little sponge cakes coated in chocolate and grated coconut. A traditional Australian treat that appeals to most. Any firm type of plain cake can be used: butter-cake, pound-cake, Madeira cake or genoise sponge. Note: desiccated coconut is a slightly dried shredded coconut - not sweetened"

Provided by Az B8990

Categories     Dessert

Time 55m

Yield 24 , 24 serving(s)

Number Of Ingredients 13

1/2 cup butter
3/4 cup white sugar
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
4 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk
4 cups icing sugar
1/3 cup unsweetened cocoa powder
2 tablespoons butter, melted
1/2 cup milk
2 (8 ounce) packages flaked coconut

Steps:

  • Cake:.
  • Preheat oven to 375°F.
  • Grease and flour an 8x12 inch rectangular pan.
  • Sift together the flour, baking powder, and salt. Set aside.
  • In a large bowl cream together the 1/2 cup butter, 3/4 cup sugar and the vanilla until light and fluffy.
  • Add the eggs one at a time, beating well after each egg.
  • Add the flour mixture alternately with the milk; beat well.
  • Pour the batter into the pan.
  • Bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
  • Let stand 5 minutes, then turn out onto a wire rack and cool completely. Store overnight to give the cake a chance to firm up before Icing.
  • Icing:.
  • In a large bowl, combine confectioners' sugar and cocoa.
  • In a saucepan, heat milk and 2 teaspoons butter until the butter is melted.
  • Add the milk to the sugar mixture and mix well to create a fluid, but not too runny, Icing.
  • Puting It All Together:.
  • Cut the cake into 24 squares.
  • Place coconut in a shallow container.
  • Using a fork, dip each square into the icing, then roll it in the coconut.
  • Place onto a rack to dry. The icing will drip, so place something underneath to catch it.
  • Continue for each piece.

Nutrition Facts : Calories 288.1, Fat 11.9, SaturatedFat 8.9, Cholesterol 31.8, Sodium 166.6, Carbohydrate 44.5, Fiber 1.5, Sugar 34.1, Protein 2.8

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