Almond Lamingtons

    Almond Lamingtons

    (8)
    45min


    7 people made this

    This version of the classic lamington is a little denser inside and loaded with toasted almonds. Try it out a change from the original!

    Ingredients
    Serves: 24 

    • 2 cups (250g) plain flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 185g butter, softened
    • 3/4 cup (170g) white sugar
    • 1 teaspoon vanilla essence
    • 3 eggs
    • 1 cup chopped almonds
    • 5 cups desiccated coconut
    • 6 cups (750g) icing sugar
    • 2/3 cup unsweetened cocoa powder
    • 2 teaspoons vanilla essence
    • 11 tablespoons milk

    Directions
    Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Preheat oven to 190 degrees C. Grease 20x30cm baking dish. Place a 40cm length of greaseproof paper lengthwise in pan. Smooth paper so it conforms to pan, allowing excess to hang over ends of pan. Butter the paper.
    2. In a medium bowl combine flour, baking powder and salt, set aside.
    3. In a large mixing bowl beat butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each addition.
    4. Stir in flour mixture 1/2 cup at a time, blending well after each addition. Stir in chopped nuts. Spread evenly in prepared pan.
    5. Bake 10 - 15 minutes or just until a toothpick inserted in the centre comes out clean. Holding ends of waxed paper, lift biscuit base out of pan and place on rack. Cool.
    6. To prepare Glaze: In a large bowl whisk together icing sugar and cocoa until no lumps remain. Add vanilla and 4 tablespoons milk. Add enough of the remaining milk to make a smooth, creamy glaze of medium consistency.
    7. Line a large baking tray with waxed paper. Place coconut on a large plate. Cut biscuit base into 48 strips.
    8. Use a fork to spear lamingtons; dip into chocolate glaze, allowing excess to drip back into bowl. Place chocolate dipped lamington on plate of coconut; use 2 forks to turn so that all sides are coated. Place on prepared baking tray and refrigerate until glaze is set. Store in airtight container at room temperature one week; freeze for longer storage.
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    Reviews and Ratings
    Global Ratings:
    (8)

    Reviews in English (4)

    by
    12

    great recipe all the family loved them.i left out the almonds.family member with nut alergies.i made a second batch and dipped them in seedless strawberry jam and they where great too.try this as an alternative to chocolate.sponge mix very moist and delicious.i use this all the time either with chocolate or jam.  -  26 Apr 2006  (Review from Allrecipes USA and Canada)

    by
    5

    Great recipe - all the family loved them. I left out the almonds because of a family member with nut alergies. I made a second batch and dipped them in seedless strawberry jam and they where great too!  -  11 Aug 2008  (Review from Allrecipes UK & Ireland)

    by
    1

    Made these for my son's class as they were studying Australia. They tasted amazing, was not sure the class would like them as they are quite different to the cakes we have in the UK but they all went. They did not all come out in a perfect square but who cares they tasted fine. One mistake I made was to coat them in the icing shortly after being cooked and a lot of the cake crumbled into the mix, wish I had read the bit about cooking the cake mixture the day before icing them! ha ha well lesson learnt.  -  01 May 2015  (Review from Allrecipes UK & Ireland)

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