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Lamingtons

magimix, cook expert, cooking food processor, recipe, lamingtons

Preparation : 10 min Resting : -
Cooking : 30 min Equipment :
Difficulty :
Rating :
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Serves 15 lamingtons :
125 g unsalted butter, softened
125 g caster sugar
½ tsp vanilla essence
3 free range eggs
225 g self-raising flour, sifted
1 tsp baking powder
(to add to the flour)
120 ml milk
CHOCOLATE ICING
750 g icing sugar
50 g unsweetened cocoa powder
180 ml milk
20 g unsalted butter, softened
350 g desiccated coconut
1Preheat oven to 180 °C (170 °C fan, gas mark 4). Butter a 3 cm x 20 cm x 30 cm baking tray. Line the base with baking paper.
2Place the butter, sugar and vanilla in the metal bowl. Run the PASTRY/CAKE programme. The mixture should be pale and creamy.
3Fit the whisk in the metal bowl. Remove the cap/stopper. Run the EXPERT programme for 3 minutes/speed 7 (without heat). With the programme running, add the eggs one at a time, every 30 seconds, to the butter mixture. Scrape down the bowl if necessary. Continue whisking until the programme ends. The mixture will become pale yellow and fall in a thick ribbon when lifted with a spoon.
4Add the flour, baking powder and half the milk to the mixture; Run the EXPERT programme for 2 minutes/speed 7 (without heat). After 30 seconds, scrape down the bowl and add the remaining flour and milk; continue whisking until the programme stops.
5Pour the batter into the baking tray. Bake for approximately 30 minutes or until the cake retracts when lightly pressed. Cool on a wire rack. Prepare the icing.
6Cut the cake into 15 even pieces. Use a fork to dip each piece in the icing until completely coated; gently shake to remove excess and roll in dessicated coconut to coat. Place on a rack until the icing firms.
CHOCOLATE ICING
1Sift icing sugar and cocoa into the metal bowl. Add the milk and butter.
2Run the EXPERT programme for 2 minutes/speed 8/80 °C.
3Scrape down the wall of the bowl if required and continue processing until mixture is smooth. Empty into a deep bowl.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

If icing becomes thick during use, microwave for 10 seconds and stir.


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