I have seen lamingtons in practically every café and supermarket in Australia and New Zealand. Lamingtons make very good children’s party cakes. It is not difficult to bake a batch of lamingtons at home; however I think it is best to make the lamingtons the day before the party. You can store these little pretty cakes for up to a week in the refrigerator.
Preparation time: 30 minutes
Cooking time: 25 minutes
380 g plain flour
1 ½ teaspoons baking powder
¼ teaspoon fine salt
100 g Q.B.B. Pure Ghee, room temperature
70 g unsalted butter, room temperature
200 g caster sugar
4 large eggs
1 ½ teaspoons vanilla extract
160 ml full cream milk
2 packets strawberry or raspberry jelly crystals
220 g desiccated coconut
- Preheat oven to 170°C.
- Lightly grease a 20 cm x 28 cm x 5 cm baking pan and line with non-stick paper.
- In a large bowl, sift together the flour, baking powder, and salt.
- Beat the Q.B.B. Pure Ghee and butter until creamy and add the caster sugar and beat until light and fluffy – about 4 minutes on high speed if using an electric cake mixer.
- Add one egg and 1 tablespoon of the sifted flour at a time, beating well after each addition.
- Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
- With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.
- Spread the batter into the prepared pan and smoothen the top.
- Bake in oven for about 25 minutes, or until a skewer inserted in the centre of the cake comes out clean.
- Cool the cake in its pan on a wire rack for 10 minutes. Then place a wire rack on top of the cake pan and invert, lifting off the pan. Re-invert.
- Once the cake has completely cooled, cut into 6 cm X 6 cm squares.
- Wrap the cake in plastic wrap and refrigerate until completely cold.
- Using the quantity of boiling and cold water as suggested on the packet, make the two packets of jelly crystals. (2 packets jelly crystals dissolved in 450 ml boiling water; stir and then add 350 ml cold water.)
- Swirl the liquid in a bowl over a larger bowl of iced water until it thickens slightly but not beginning to set.
- Working quickly, dip the cold lamington squares into the jelly one at a time and let them soak for a few seconds. Then roll in the desiccated coconut.
- Place on baking tray lined with non-stick paper.
- Once the lamingtons have set, store in an airtight container for several days.