LAMINGTONS…WITH A TWIST
A lamington is a dessert of Australian origin. It consists of squares of sponge cake coated first in a layer of traditional chocolate sauce, then in desiccated coconut.As per the traditional recipe the chocolate sauce is prepared with cocoa powder but this recipe has a twist to it. As a true lover of chocolate i just love a simple pure chocolate genache. Every chocolate lover just has to have this atleast once to understand how addictive a lamington is...Ingredients:
6 eggs
150g caster (superfine) sugar
50g cornflour (cornstarch)
75g plain flour
50g self-raising flour
160g desiccated coconut.
chocolate icing
1/2 cup cream
45 gms butter
6 tsp icing sugar
40 gms dark chocolate.
(ganache should be medium thick for cake dipping. Pls adjust cream for consistency.
Method:
1. Preheat oven @180°c.And grease a 8″*12″ pan.
2. Beat eggs till light in colour.Add sugar and beat untill the mixture is a little thick. It should have a ribbon like consistency.
3. Sift together – Flour,, Baking powder, corn flour, twice.
4.Heat butter and add boiling water to it.
5.Fold in the flour mix into the egg mix gently.
6. Add butter and fold gently.
7. Bake for 20 minutes.
Cool and cut the cake into cubes. Dip each cube into the genache and cover in coconut from all sides…..
Enjoy your lamingtons…
2. Beat eggs till light in colour.Add sugar and beat untill the mixture is a little thick. It should have a ribbon like consistency.
3. Sift together – Flour,, Baking powder, corn flour, twice.
4.Heat butter and add boiling water to it.
5.Fold in the flour mix into the egg mix gently.
6. Add butter and fold gently.
7. Bake for 20 minutes.
Cool and cut the cake into cubes. Dip each cube into the genache and cover in coconut from all sides…..
Enjoy your lamingtons…
Receipe courtesy: m.aww.com
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