Tuesday, February 25, 2014
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Srav’s Culinary Concepts turns ‘2’!!! With Lamingtons
Huge thanks to each and every one of you for giving me all the support and encouragement that has kept me going these wonderful two years.
Preparation
Srav’s Culinary Concepts turns ‘2’!!! With Lamingtons
Happy Second Anniversary to My blog!!!!!
Two years already? I am still amazed when I think about it. I can’t believe its been 2 years since I started this blog. Blogging helped me to know different cuisines, cultures and ingredients. It helped me to attempt various recipes that I havent heard or tasted before.
A big Hug to my lovely hubby who helps me in my cooking and tasting all my dishes!!!
Huge thanks to each and every one of you for giving me all the support and encouragement that has kept me going these wonderful two years.
For this second anniversary I prepared lamingtons which is a traditional Australian dessert that appeals to most. These are little sponge cake dipped in chocolate icing and then rolled in grated coconut which has heavenly taste!!! YUMMY!!
Recipe Source : joyofbaking
Ingredients:
For Cake
All purpose flour – 2 cups
Baking powder – 2 tsps
Unsalted butter – ½ cup
Granulated white sugar – ¾ cup
Salt – ¼ tsp
Eggs – 2 no
Vanilla extract – 1 tsp
Milk – ½ cup
For Chocolate Frosting
Confectioners or icing sugar – 2 cups
Cocoa powder – ¼ cup
Unsalted butter – ½ tbsp
Milk – ¼ cup
Coating
Unsweetened desiccated coconut, finely ground – 1 ½ cups
Preparation
- In a large bowl whisk together all purpose flour, baking powder and salt.
- In a bowl with hand mixer or electric mixer beat the butter until soft.
- Add sugar, eggs beating well together.
- Add vanilla extract and beat will till combined well.
- Now add the above flour mixture and milk and mix well.
- Meanwhile preheat oven to
- Prepare
- Pour the batter into the pan and bake for 30 to 35 minutes or until a long toothpick comes out clean.
- Remove Cake from the pan and let them cool.
- Once the cake is completely cooled cut into 16 2-inch squares.
- Wrap the cake in plastic wrap and refrigerate for several hours or overnight.
Frosting
- Place the confectioners sugar, cocoa powder, butter and milk in a heatproof bowl over a saucepan of simmering water.
- Stir the mixture until it becomes smooth and of pouring consistency.
To assemble Lamingtons
- Have ready the coconut on a large plate and chocolate frosting in a bowl.
- Now take each cake piece by holding the edges of cake with fork and dip the cake into chocolate frosting, by covering all sides.
- Transfer the chocolate covered cake to the plate of coconut and roll the cake in the coconut covering all the sides.
- Gently transfer the lamington to a clean wire rack to set. Repeat with the rest of the cake squares.
- Once the Lamingtons have set, store in an airtight container for several days.
Note: If the icing becomes too thick to pour, add a little more milk to frosting if necessary to get pouring consistency.
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