How To Make Lamington Recipe

Lamingtons RecipeTin Eats

WebJan 21, 2020 · Sift flour and baking powder together. Grease a 20 cm x 30 cm / 8" x 12" cake pan. Line with baking paper (parchment …

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1. Preheat oven to 180C/350F (or fan forced 160C/320F).
2. Cut cake into 15 squares (5 x 3), or 18 rectangles. Freeze for 1 to 1.5 hours. (Note 2)
3. Combine the Icing ingredients in a heat proof bowl and mix until smooth. Should be a syrup consistency, but not watery. (Note 2)
4. Place coconut in a shallow bowl or pan with a largish surface area (Note 3).

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Well Nourished Healthy Lamington Recipe

WebJan 19, 2015 · Method. Bake your choice of cake into a lined tin (approx. 30-20cm) for 15-20 minutes. Allow to cool on a cake rack and then trim the …

1. Bake your choice of cake into a lined tin (approx. 30-20cm) for 15-20 minutes.
2. Allow to cool on a cake rack and then trim the edges.
3. You can cut into small squares for little lamingtons. For big ones like pictured, I halved the cake, sat one on top of the other and cut into six squares.
4. Pop the cake in the fridge for 10 minutes or so to chill while you make the chocolate.

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The BEST Lamingtons with Strawberry Jam Ana's …

WebAug 31, 2019 · for the cake. Preheat your fan oven to 160°C (325°F) or 175°C (350˚F) if you’re not using a fan oven. Grease and line with …

1. Preheat your fan oven to 160°C (325°F) or 175°C (350˚F) if you’re not using a fan oven. Grease and line with parchment paper 8x8 inch (20x20 cm) square tin.
2. Cook strawberries with sugar and squeeze of a lemon juice over a medium-high heat until it reaches boiling. Using a potato masher, mash strawberries. Turn the heat down and let it simmer for approx. 15 minutes or until it thickens. It's better to be thicker than looser, the plan is to lose a lot of water content and have concentrated flavour. I like to have small strawberry pieces here and there, but if you want your jam to be extra smooth then strain it through a sieve or blitz with a hand blender. Cover it with cling film and leave it to cool in the fridge.
3. Make the chocolate icing by melting together the chocolate, butter and milk over a bain maire (a heatproof bowl set over a pan of simmering water). Remove the bowl from the pan of simmering water when smooth, then whisk in the powdered sugar and cocoa powder you have previously sifted to get rid of lumps.In the very end add boiling hot water. You want to get just the right consistency, not too thin to make the lamingtons soak too much of liquid and become mushy, and too thick.
4. Once your cake is cold, trim the edges with a serrated knife and cut the cake horizontally using the same knife or a cake leveler. Fill the cake with strawberry jam and then cut it into 16 or more squares. Then put it in the freezer for 15 minutes to become firm, which will make the dipping in chocolate part easier.

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