Lamingtons – Did you know 21 July is Lamington Day?

Lamingtons – Did you know 21 July is Lamington Day?

Did you know that Lamingtons are so popular that there is a day dedicated to this well-known bite-sized sweet treat? Yes, you can celebrate this tasty snack on 21 July.

Lamingtons are basically little sponge cakes coated in chocolate and grated coconut. In South Africa, these delightful snacks are known as “ystervarkies” because of the way the desiccated coconut sticks on the sticky chocolate icing sugar.

Any type of sponge cake, like Madeira cake, will work well with this lamington recipe. Bring a bit of variation to this recipe by dipping the sponge cake squares into a smooth apricot preserve and then roll it in desiccated coconut. You can be creative with the type of icing you want to dip your Lamingtons in.

So, since 21 July is Lamington Day, make sure you bake a batch for the family to enjoy. But don’t limit yourself to one particular day to enjoy this charming little bite. This snack is so special that it should be enjoyed all year round.

Lamingtons recipe
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Lamingtons recipe

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Recipe by Irene Muller Course: SnacksCuisine: GlobalDifficulty: Easy

Prep time

20

minutes

Cooking time

15

minutes

Total time

35

minutes

Ingredients

  • Cake
  • 4 eggs

  • ½ cup sugar

  • 1 cup butter

  • 3 cups flour

  • 2 teaspoons cream of tartar

  • ½ teaspoon salt

  • 1 cup milk

  • 1 teaspoon baking soda

  • 2 teaspoons vanilla essence

  • Icing
  • 500 g icing sugar

  • 125 g soft butter or margarine

  • 3 tablespoons or more boiling water

  • 1 teaspoon vanilla essence

  • 4 tablespoons cocoa

  • ½ teaspoon almond

  • coconut

Method

  • Cake
  • Preheat the oven to 200°C.
  • Using an electric mixer, beat eggs, sugar and vanilla until light and fluffy.
  • Melt the butter and add to the above mixture.
  • Sift the flour, cream of tartar and salt.
  • Add the sifted flour mixture and the milk to the above mixture. Stir to combine.
  • Dissolve the baking soda in a small amount of milk and add.
  • Pour into a greased pan of about 45 cm x 25 cm. Make the top smooth.
  • Bake 12 – 15 minutes at 200°C.
  • Allow standing in the pan for 10 minutes. Turn out onto a wire rack. Cover with a clean tea towel.
    When the cake has cooled, cut into squares.
  • Icing
  • Sift the icing sugar and cocoa into a bowl.
  • Add the butter, vanilla and boiling water. Stir until smooth.
  • Place the coconut in a bowl.
  • Using a fork, dip one piece of cake in the icing. Shake off any excess.
  • Toss in the coconut. Place on a wire rack over a baking tray.
  • Repeat with the remaining cake.
  • Allow standing for 2 hours or until set. Serve.

Notes

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Source: thesouthafrican.com

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Primrose Zendera