It’s Friday so today feels like a good day to bake something soft, something delicious, something that will make you the most popular person in your house! I’m talking about Chocolate and Cinnamon Lamingtons. Yes, please!
Am I right in saying that Lamingtons are just one of those things that everyone likes? There is just something about these squares of sponge that pairs perfectly with any moment or any cup of whatever you’re drinking. When I was making these I thought it would be cool to add cinnamon to the batter and icing to bring a bit of warm spice to the flavour and I’m happy to say that it worked and that these were delicious.
If you missed a few of my previous recipes and would like to turn this tea time moment into a party then click the links below. And as always I’d love to hear if you have tried any of these recipes out xxx Happy baking and happy Friday!
· 250 grams unsalted butter, room temp
· 2 cups sugar
· 4 eggs, room temp
· 3 cups flour
· 1 Tbsp Royal Baking Powder
· A pinch of salt
· 1 and half teaspoons of cinnamon
· 1 cup of milk
FOR THE ICING:
· 6 Cups icing sugar
1/3 cup cocoa powder
· 1/2 teaspoon cinnamon
60 grams unsalted butter
2/3 cup water
· 4 cups desiccated coconut for the coating
- Preheat your oven to 180°C.
- Beat your butter and sugar until it’s very pale in colour because that ensures the maximum amount of bubbles in the eggs. The more bubbles the softer and lighter the texture of the sponge.
- Add the eggs one at a time beating well after each addition. Make sure you scrape the sides and bottom of the bowl after each egg.
- Sift the flour, Royal baking powder, salt and cinnamon together in a bowl then add it to your butter/sugar/egg mixture alternating with milk.
- Pour your sponge mixture into a prepared (spray with Spray and Cook and line the bottom of your dish with baking paper) baking dish. You will need one that is about 37 x 27 cm, or thereabouts.
- Bake for ±25 minutes or until a toothpick inserted into the middle comes out clean.
- Take the sponge out the oven, let it cool completely. Before cutting into squares, trim the sides so that the icing will soak into the cake nicely. You can choose how big or small you would like them, just remember they bulk up a bit once you coat them in chocolate and coconut. I like them to be bite-size.
- Sift the icing sugar, cocoa and cinnamon into a heavy-based saucepan and then add the butter.
- Stir over a low-medium heat whilst adding water gradually. Mix until the butter has melted completely and the icing is smooth and glossy.
- Scatter your coconut out onto a wide plate then dip your sponge squares into the icing (make sure you don’t over soak them) before rolling them gently in coconut. Place them on a wire rack or parchment paper to set.