Lamington cake recipe for you – loaf cake to be precise
Like me, many of you will be in lockdown again (I am so sorry & also sending love).
This recent lockdown has once again created a mix of emotions in all of us. It’s understandable if COVID and lockdown news feels a little (or a lot) overwhelming at times. Even though our current environment might be becoming our norm (and we are adaptive Ninjas!) … that doesn’t mean it’s easy.
In the hope to bring good news, today, the 21st of July is National Lamington Day. Yay!
I have made us a cake to celebrate. Instead of the more traditional lamington squares, I’ve made a fun and delicious lamington loaf cake which is far easier than dipping all those individual squares. Call me lazy if you will (and that is totally cool if you do) but I like this to call it efficiency and a quicker means to a glorious lamington fix.
There’s apparently some discrepancy about how the Lamington came about!
One version suggests that Lord Lamington’s chef was called up on short notice to feed unexpected guests. He made the cake with the limited number of ingredients he had on hand. Another version suggests that a maidservant accidentally dropped Lord Lamington’s favourite sponge cake into melted chocolate. Not wanting to waste the food, Lord Lamington suggested covering the chocolate-covered sponge cake with coconut.
This spin on traditional lamington squares is delicious.
I hope you have a lovely time baking and sharing this lamington cake.
Lamington cake recipe
- Mixing bowls
- Electric beater
- Loaf tin
- Cooling rack
For the classic butter sponge
- 175 g self-raising flour sifted
- A pinch of sea salt
- 175 g unsalted butter at room temperature and diced
- 175 g caster sugar
- 4 x 700 g free-range eggs at room temperature
- 1 teaspoon of vanilla extract or vanilla bean paste
- Raspberry or strawberry jam for the filling
- 100 g good quality dark chocolate min 60% cocoa solids
- 5 g unsalted butter
- 50 g pure icing sugar
- 50 ml whole milk
- 5 g dutch cocoa powder
- 50 g desiccated coconut
- 50 g long-thread coconut or coconut flakes
Preheat the oven to 180oC. Grease or line a loaf tin with baking paper.
- Place butter & sugar into a mixing bowl & mix with handheld beaters or a stand mixer for 5 minutes or until pale & fluffy. Don’t rush this process.
- Crack the eggs into a separate bowl and add the vanilla. Whisk lightly with a fork.
- Gradually add the beaten eggs into the butter and sugar mixture (in approximately 5 batches). Mix gently between each addition.
- Add in just a little of the sifted flour & salt once all the egg has been incorporated. Then, finish mixing the remaining flour in by hand, using a large metal spoon until just combined.
- Place the batter into the prepared loaf tin.
- Bake for approximately 35-40 minutes. To test for doneness, touch the centre of the cake with a finger. If it bounces back & leaves no indentation, it is ready. Cool in the tin for 10 minutes before turning onto a wire rack to cool completely.
- For the chocolate coating, combine all of the ingredients in a heatproof bowl. Place over a saucepan of simmering water ad stir until well combined and melted.
- Combine both of the coconut mixtures in a separate bowl.
To assemble the lamington cake
- Slice the loaf cake through the centre and smother with your choice of either strawberry or raspberry jam. Pop the top lid of the sponge cake back on top.
- I like to use a pastry brush to paint the chocolate coating on top. Once covered and smothered in chocolate, sprinkle over the coconut and pat it onto the cake gently.