Today we made Lamingtons, a very Australian cake!
This delicious dessert was enjoyed by all the students, even though it may not have turned out exactly as planned…in the afternoon, our lamingtons turned into Lamington Balls! But they tasted just as yummy and were devoured just as quickly as those made in the morning cooking session. 🙂
To make the Vanilla Sponge:
1½ cups milk
2 Tbsp apple cider vinegar
2 cups plain flour
2 tsp baking powder
2 tsp bicarb soda
½ tsp salt
250g Nuttelex margarine
1½ cup sugar
4 tsp vanilla extract
Preheat the oven to 180 C.
Whisk milk and vinegar together and set aside.
Mix flour, baking powder, bicarb and salt together in a medium sized bowl.
In a large bowl, cream margarine, sugar and vanilla until well combined, then alternate adding in the milk and the flour mix. Mix together until smooth, then pour batter into a greased and lined 20cm square cake pan for 25 minutes.
Turn out and cool on wire rack. When cool, cut into 2 inch squares.
To make the Chocolate Icing:
4 cups sifted icing sugar
2/3 cup cocoa powder
½ cup milk
½ cup boiling water
3 cups dessicated coconut (for coating)
Mix together the icing sugar, cocoa powder and milk in a medium bowl, then add boiling water and mix until smooth and well combined. Place coconut into a small bowl.
Dip cake pieces into chocolate using two forks, then roll in coconut.
Leave to set on plate before eating.
**Note: we catered for different diet restrictions with this recipe to ensure as many students as possible could enjoy this food. Therefore, this recipe is free from nuts and dairy, but dairy milk, butter and eggs can be used if you have no allergy or aversion to these!