Toffee Blog: CHOCOLATE LAMINGTONS

About Me

Born and raised in Sydney Australia I grew restless and decided to travel the world. While abroad I spent 3 years on Oahu, Hawaii. Towards the end of my time there I met a girl, fell in love, and married her nine months later. After we settled down in Pleasanton California I found myself unhappy with the work I was doing. One day I made the decision to leave my job and start a candy company. I had no business experience, but I truly believed that I had the best tasting toffee recipe. During those early days I would make toffee out of an eight inch pot, and if I wasn’t making toffee I was selling at farmer’s markets or delivering product to stores. Since starting Shaymee’s back in January 2000 the company has grown to include many fine retailers across the country; Fred Meyer’s, Raley’s and Whole Foods to name a few. Our handmade treats are produced in small batches and made to order for freshness. Currently we are working on expanding our line of products to include handmade truffles and flavored nuts; which many of these new items are kosher and organic certified. Our mission is to provide the finest and most unique all natural Australian treats. Sincerely, Paul

Monday, June 12, 2006

CHOCOLATE LAMINGTONS

Chocolate Lamingtons

To an Aussie or Kiwi chocolate lamingtons are as much a tradition as Pavlova, and much easier to make I might add. If you've never been to the land down under you might want to give this recipe a bit of a go. A piece of advise. If you start to struggle with this recipe I suggest you crack open a cold tinnie (can of beer) which we find make everything work out like a bloody ripa.
Cheers mate!

Cake Ingredients:

1 cup butter
1 cup caster sugar
4 eggs, beaten
2 cups self raising flour

Frosting Ingredients:
2 cups icing sugar
2 Tbsp cocoa
1 Tbsp boiling water
1 Tbsp vanilla

Baking:
Cake

Preheat oven to 180C (350F).
Grease a slab cake pan or line with non-stick cooking paper.
Cream butter and sugar, gradually add eggs and mix well.
Add flour alternately, about 1/3 at a time; stir gently and thoroughly.
Place batter in pan, and bake for 1 - 1 1/4 hours, decreasing temp to 160C (325F) during cooking.
Place on a wire rack to cool

Frosting

Sift icing sugar and into an bowl.
Add boiling water and vanilla to cocoa and stir into icing sugar; beat well.
Cut cooled cake into 24 blocks.
Ice on all sides and roll in 1 1/2 cups coconut.
Allow to dry on wire rack.

By the way. I like to add jam and cream to the center of the sponge cake to give it that little extra.

2 Comments:

Baker said...: This comment has been removed by the author.; 7:04 AM
Baker said...: Note~ if you are making this there is a great recipe at joyofbaking.com search chocolate lamingtons.

Also after you made the cake let cool for several hours or overnight to reduce its tendency to crumble.; 7:06 AM