A cake recipe for all foodies:
Lamingtons are a typical Australian pastry: cubes of cake from the day before, dipped in chocolate sauce and then rolled in cocosette. They are named after Baron Lamington, the governor of Queensland (1896-1901).
Make the cake the day before and refrigerate. A fresh cake would crumble when cut.
Place butter, sugar and vanilla in a large enough bowl and beat until creamy. Add the eggs a little at a time, folding each in well. Stir in the flour alternately with the milk Butter a rectangular pan (15 x 27 cm) and pour in the batter.
Bake at 160 °C for 50-60 minutes (test with a baking rod). Cool the cake for a few min. before turning it out of the mold. Cool.
For the chocolate sauce, whisk all the ingredients, adding as much milk as you need until you get a smooth amount.
Cut the lamingtons into cubes of 5 cm edge length. Dip one cube in the sauce, waiting for it to absorb a little bit of sauce.
Then roll the cube in dried coconut. Do the same with the other lamingtons.
You can bring the lamingtons to the table with the remaining sauce, if desired.
*Note Petra: “Self-Rising Flour” contains 1 1/2 tsp baking powder and 1/2 tsp salt per cup flour. Some brands in certain regions do not contain salt.
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