Australian cake cubes or lamingtons
These sweet little cake cubes have their own special day in Australia. The cake cubes, which contain a cherry jam layer, are dipped in chocolate icing and rolled in coconut flakes.
Ingredients · Servings n. 44 cpl
- 125 g butter at room temperature
- 2½ dl sugar
- 1 teaspoon liquid vanilla
- 3 eggs at room temperature
- 4 dl special wheat flour
- 3½ tsp baking powder
- 1¼ dl milk
- approx. 1 dl cherry jam
- 1¼ dl water
- 7½ dl powdered sugar
- 1¼ dl dark cocoa powder
- 1 tablespoon light syrup
- 25g butter
- 3 dl coconut flakes
Method · 15 min
- Preheat the oven to 175 degrees. Grease a rectangular baking dish (20 x 30 cm) and line it with baking paper.
- Cube the butter in a bowl. Add the sugar and vanilla. Beat the butter and sugar mixture with an electric mixer until fluffy. Add the eggs one at a time, beating constantly.
- Mix the flour and baking powder together. Add the flour mixture alternately with the milk to the dough.
- Scrape the batter into the pan. Bake the cake in the oven for about 25 minutes.
- Let the cake cool in its pan for 5 minutes and then use the baking paper to remove it to a wire rack to cool.
- Cut the completely cooled cake into 3 cm wide bars. Split the bars lengthwise, fill with jam and place in the freezer for 1½ hours.
- Bring the water to a boil. Sift the powdered sugar and cocoa powder into a metal or glass bowl. Add the remaining ingredients and the hot water. Mix until smooth. Place the coconut flakes in a shallow bowl.
- Cut the sticky cake bars into 3 cm cubes. Using two forks, dip the cake cubes in the icing and then roll in the coconut flakes.
- Place the cake pieces on baking paper. Let the frosting set for 1–2 hours.
Vicissitudes
Tip: The frosting will stay runny if you keep it in a water bath while frosting.
Tip 2 If desired, toast the coconut flakes before frosting the cakes. Toasting intensifies the coconut flavor and adds color.
