Log in Register

Follow Nigella on: Facebook Twitter Vimeo Pinterest Instagram

  • 24th April 2012

    Since Petrina Tinslay who is taking the photographs for my new book is an Aussie, I am more aware than I might usually be that the 25th is Anzac Day, which commemorates the contribution of the members of the Australian and New Zealand Army Corps (Anzac). Petrina told me that the done thing is not to make Anzac Biscuits but, rather, Lamingtons and so I am offering up (with thanks) a recipe from a book I'm very fond of and have mentioned before, The Monday Morning Cooking Club. The recipe in question is Railea Don's and is as follows. Forgive my bad picture of their good picture, but I left it too late - given the time difference - to ask them for a jpeg of it!

    Railea's Lamingtons



    For the Cake

    125g unsalted butter, at room temperature

    185g caster sugar

    2 eggs

    250g (1 ²/3 cups) self-raising flour

    125ml (½ cup) milk or orange juice


    500g icing sugar mixture

    3 tablespoons cocoa powder

    1 tablespoon unsalted butter

    250ml (1 cup) hot water

    250g shredded or desiccated coconut



    Preheat the oven to 180°C.  Line a 28 x 19 x 4 cm lamington tin.  To make the cake, cream the butter and sugar until the sugar is dissolved.  Add the eggs one at a time, beating after each addition.  Gradually add the flour, alternating with the milk or orange juice.   Mix together well, then pour the mixture evenly into the prepared tin.  Bake for 30 minutes, or until a skewer inserted into the cake comes out clean.  

    Allow the cake to cool completely, then cut into 4cm squares, trimming the edges if necessary.  

    Mix the icing sugar and cocoa together in a bowl.  Put the butter into the hot water to melt, and mix into the icing sugar mixture until thick and smooth.  Drop the cake squares into the chocolate, ensuring the cake is fully covered, then remove very quickly.  Dran the cake on a wire rack for a few seconds.  Using a large cooking fork, roll in the coconut.



    Posted by Nigella on the 24th Apr 2012