Classic Aussie Lamingtons

Desserts are one of my favorite ways to taste a new destination. And when I went to Australia their love of sweets didn’t disappoint. Whether it was melting moments, Tim Tams (which taste better Down Under), the contested pavlova, or classic Anzac biscuits – they can work magic with sugar.

One of the magic bites is the national cake of Australia – Lamingtons. These simple yet decadent cakes are found throughout the country and are the perfect afternoon treat alongside a flat white. 

What are Lamingtons?

Lamingtons can be found in a variety of flavors and forms, but the classic is a little sponge cake coated with chocolate and tossed in desiccated coconut. Sometimes the cake is sliced in half and a layer of strawberry jam is smeared between the sponge cake before being coated in chocolate.

Culinary folklore says the dessert is named after Lord Lamington (or his wife) who served as the Governor of Queensland in the late 1800s. Like many great things, this cake was created out of necessity. The Lamingtons’ chef was called on to throw together a dessert for a party on short notice and using what was available came up with these sweet little cakes. 

Lamington varieties

Like most classics, Lamingtons have been recreated in a variety of ways. The most common variant is to simply change the jam in the middle. We actually enjoy using a sour cherry jam to balance the sweetness of the chocolate. Use your favorite fruit jam for your own version. You can also switch up the cake flavor. Using a classic sponge cake recipe feel free to experiment with extracts, chocolate, and anything else that you like. 

Jam not your thing? Take two jam free lamingtons and stack them with cream between. Or change the outside coating by making a flavored glaze and skipping the chocolate completely. One of the most unique, and possibly our favorite variety, recreates the classic flavors in cupcake form.

Here’s our version of the classic to get you started!

Classic Lamingtons

• Author: Ashley
• Prep Time: 1 hour 30 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 55 minutes
• Yield: 12 1x
• Category: Dessert
• Method: Baking
• Cuisine: Australian

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Description

These Australian favorites are simple to make but sure to impress. Once you master the basics of a sponge cake and glaze the flavor options are nearly endless. Enjoy yours with a good coffee or flat white for a little taste of Down Under at home.

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Ingredients

Scale 1x2x3x

Sponge Cake

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 6 Tbsp butter, softened
• 3/4 cup granulated sugar
• 2 eggs at room temp
• 1 1/2 tsp vanilla extract or vanilla bean paste
• 6 Tbsp milk

Chocolate glaze

• 1 1/2 cup powdered sugar
• 2 Tbsp cocoa powder
• 1/4 cup boiling water

Optional:

3/4 cup jam of your choice, we use sour cherry jam

shredded coconut for coating – my family doesn’t like coconut so I deviate from the classic and only sprinkle some on top

Chopped pistachios

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Instructions

1. Preheat the oven to 350 degrees F.
2. Line an 8×8 baking pan with parchment paper and spray with cooking spray. Set aside.
3. In a medium bowl, combine the flour, baking powder, and salt. Set aside.
4. In a large bowl, beat the butter and sugar together until light and fluffy. Add your eggs one at a time, beating after each addition. You can use either a stand mixer or a handheld mixer.
5. Add the vanilla and beat until combined.
6. Add the flour and milk alternating between the two and folding in each addition.
7. Spread the batter into your prepared pan. Bake 22-26 minutes until the cake is golden and a toothpick or cake tester comes out clean.
8. Allow the cake to cool on a rack for 10 minutes and then gently remove it from the pan.
9. Allow the cake to cool completely before slicing it into layers or preparing to coat it with a glaze.
10. Once the cake is completely trim the sides to create a perfect square. If layering with jam, slice the sponge cake in half horizontally. Spread one layer with jam and top with the other layer of cake.
11. Slice into squares or rectangles depending on how large you want each lamington to be.
12. Place your cake in the freezer for 30 minutes to firm up before putting it in the glaze.
13. While the cake is in the freezer, prep the glaze. In a medium bowl, combine the powdered sugar, cocoa powder, and boiling water. Stir until a smooth glaze is formed.
14. Remove the cake from the freezer and using two forks toss each lamington in the glaze until fully coated. Place each glazed cake on a wire rack over wax paper to allow the excess to drip off. After a few cakes have been glazed gently sprinkle shredded coconut and pistachios on top of each one before the glaze fully sets.
15. Let the lamingtons set for 30-60 minutes before enjoying.

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Notes

• If you want to coat the cakes in coconut like the classics, process your shredded coconut in a food processor to chop it up. Place the coconut in a shallow bowl and toss each lamington in it after coating the cakes in the glaze.
• The glaze recipe can easily be doubled if needed.