01 May 2020
This recipe has been supplied by Malcolm Pratt from Clontarf, QLD. Malcolm comes from a long line of bakers, including his father who owned one of Brisbane's first pie-making companies. A champion cake decorator and chef, Malcolm has been entering Ekka's cooking competitions since 1972 and has won many blue ribbons.
Makes 12 large or 24 standard lamingtons
- 125g soft butter
- 1 cup castor sugar
- 2 eggs
- 1 1/2 cups self-raising flour, sifted
- 1/2 cup milk
- 4 cups pure icing sugar
- 4 tablespoons cocoa powder
- 60g softened butter
- 3 tablespoons raspberry jam
- 1 to 1 1/2 cups boiling water
- 1 cup fine desiccated coconut
Preheat the oven to 170°C and grease and line a lamington tin (30cm x 20cm).
Using an electric mixer, beat butter and sugar until creamy, then add eggs one at a time, beating well after each addition.
Gently fold in sifted flour and milk alternately, then spoon mixture into prepared lamington tin.
Bake for 30 minutes or until a skewer withdraws clean, then turn out cake onto a wire rack and cool completely.
Store in an airtight container overnight, then cut into 12 even cubes.
For the icing, combine ingredients in a bowl until smooth. Icing should be of a consistency such that it coats your finger. You may need to add a little more icing sugar or hot water.
Dip cake cubes briefly in icing, then place on a wire rack over a tray for 2-3 minutes or until they stop dripping.
Coat lamingtons in desiccated coconut, then place on a coconut-covered, baking paper-lined tray until dry.