Australian Chocolate-Malt Lamingtons
These tender cubic morsels are a party-favourite in Australia. A light, buttery sponge is swathed in chocolate-malt glaze and ruffled with coconut.
Lamingtons have a debated origin between Australia and new Zealand, though it’s worth noting that they’re named after the Lord and Lady Lamington of Queensland, Australia. These simple yet fun party bakes will thrill any Australian. The core of the Lamington is buttery creaming-method sponge baked until plush and fluffy. Once cooled, it’s cut into cubes, dipped into a chocolate-malt glaze and tumbled through shredded coconut. Some people will split their cake cubes and add a filling like raspberry jam or buttercream, though some will debate whether that’s a true Lamington! Whichever way you prefer, you’re sure to have some fun with these throughout the whole process. Let’s go!
INGREDIENTS (makes 12 big servings or 24 small)
450g unsalted butter, softened
500g caster sugar
6 large eggs
200ml milk
2 tsps vanilla extract
500g plain flour
2 tablespoons baking powder
1/2 tsp fine salt
CHOCOLATE-MALT GLAZE
50g cocoa powder
80g chocolate-malt drink powder (Ovaltine, Horlicks or Milo)
1/4 tsp fine salt
125g unsalted butter, cubed
250ml boiling water
500g icing sugar
250g desiccated coconut
WALKTHROUGH
First, preheat the oven to 180C/350F. Lightly grease and line a 9x13” baking tray with baking paper. Ensure the baking tray has at least 2 inches of depths - a roasting tin is ideal for this - or you may use 2x 9x9” inch square tins with a 2-inch depth. Once lines, set this aside.
Into a large mixing bowl, add the softened 450g unsalted butter and 500g caster sugar. Beat them together on high speed, creaming them together for 3-4 minutes until pale and fluffy.
In a measuring jug combine the 6 large eggs, 200ml milk and 2 tsps of vanilla extract with a whisk and set this aside. In a separate mixing bowl, combine the 500g plain flour with 2 tablespoons of baking powder and 1/2 tsp of fine salt.
Add the beaten eggs and the flour mixture to the creamed butter in alternating additions, until all of the eggs and flour are incorporated and you have a smooth, thick cake batter.
Spoon the cake batter into the lined baking tin, spreading it to the edges until even. Transfer the cake to the middle rack of an oven and bake it for 45-50 minutes at 180C/350F, or until a skewer inserted into the centre comes out clean. Rest the cake until completely cool.
Once cooled, we can cut the cake. Remove the cake carefully from its tin. Using a bread knife, carefully score lines about 4 inches apart, forming a grid of 12x4-inch squares. If you prefer 24 small servings, mark out a grid of 24x2-inch squares. Cut the sponge cake into squares using your marked-out grid as a guide. If making 24 servings, you will end up with 24 oblongs which will need cutting in half to make cubes. Whichever size you prefer, the cake pieces should be equal-sided cubes - you can shave them with a bread knife until they look close enough.
Carefully set the cake cubes aside while we make the chocolate-malt glaze. In a heatproof mixing bowl, combine the 50g cocoa powder, 80g of chocolate-malt drink powder, 1/4 tsp salt and 125g of cubed butter. Pour over the 250ml of boiling water and whisk until combined and the butter has melted.
Into a separate mixing bowl, add the 500g of icing sugar. Gradually pour in the combined chocolate-malt mixture, swirling them together with a whisk until smoothly combined.
Now we can coat the lamingtons. Into a deep serving plate, add the 250g of desiccated coconut. One by one, take the cake cubes and dip them in the chocolate-malt mixture. Use a fork should help you drain away any excess glaze. Then, toss the cake cube into the coconut, tumbling it until well-coated around all of the sides. Place the coated cube onto a piece of baking paper or on a wire rack to set for 30 minutes.
Once set, the lamingtons can be transferred to an airtight container, or serve. They will last for up to 3 days and are wonderful with a cup of tea. Enjoy!
