australian dessert

Enjoy a lamington with a hot cup of tea. This traditional Australian bake is filled with cream and jam, coated in a chocolate icing and rolled in coconut

Lamingtons

salted butter

golden caster sugar

eggs

self-raising flour

tbsp milk

salt

double cream

tbsp icing sugar

raspberry jam

desiccated coconut

unsalted butter

milk

cocoa powder

icing sugar

Heat the oven to 200C/180C fan/gas 6. Butter&nbsp;and line a 20&nbsp;x&nbsp;30cm rectangle tin.&nbsp;

Beat the butter and sugar in a <a href="https://www.bbcgoodfood.com/content/top-five-food-mixers">free-standing mixer</a>&nbsp;until pale and fluffy.&nbsp;Add the eggs one at a time and&nbsp;beat well. Beat through the flour, milk and&nbsp;salt until fully combined,&nbsp;then spoon into the tin. Bake in the oven for 25 mins or until golden and firm to the touch. Set aside to cool completely.&nbsp;

Slice the sponge horizontally to create two&nbsp;halves. Trim the edges to make perfect corners. Cut the sponge into 18 squares. Lightly whip the cream with the icing sugar until it reaches soft peaks. Spread a little of the jam on half of the sponge squares then <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-piping-bags">pipe</a> or spread over a little of the cream. Sandwich each one with a second square of sponge then set aside in the fridge to chill.&nbsp;

To make the icing, whisk together the melted butter and milk in a bowl.&nbsp;Sieve the cocoa powder and icing sugar together in a seperate bowl. Gradually add&nbsp;the cocoa and sugar to the butter and milk mixture,&nbsp;whisking continuously to ensure there are no lumps. If it gets lumpy, whizz with a <a href="https://www.bbcgoodfood.com/content/top-five-hand-blenders">hand blender</a> until smooth.

Divide the coconut between three shallow bowls (this keeps it from getting coated in too much chocolate whilst you&rsquo;re dipping).

Dip each lamington in the icing until completely covered. Roll in the coconut and set on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a>. Repeat with the remaining sponges. Chill for a minimum of 1 hr. &nbsp;

There's nothing wrong with traditional lamingtons, but Phoebe Wood's pimped up twist with blackberry jam and vanilla cream is on another level.

Lamingtons with blackberry jam and vanilla cream recipe

cornflour, sifted

plain flour, sifted

self-raising flour, sifted

eggs,

(220 grams) caster sugar

unsalted butter, melted, cooled

vanilla extract,

blackberry jam

(250 milliliters) thickened cream

(360 grams) pure icing sugar, sifted

(195 grams) good-quality dark cocoa

(450 grams) desiccated coconut

The apples in this recipe are sliced very thinly so that they soften beautifully inside the cake, which makes them almost too tender to notice, hence the name. Don’t be alarmed if you feel your batter is too thin – this is what gives the cake its pudding-like texture. This recipe requires 30 minutes of cooling for the perfect custardy cake.
<h3>More apple dessert delights…</h3>
There’s a reason these flavours are so loved - the sweetness of apple, a slight pop of cinnamon… These cakes are nostalgic and we can’t see our obsession with apple desserts going away any time soon. Lucky for you, if you’re looking for more <a href="https://www.taste.com.au/recipes/collections/apple-cake-recipes">apple cake recipes</a> to satisfy those sweet cravings, we’ve got you covered.

Best apple invisible cake recipe

1kg pink lady apples

butter, chopped

(⅔ cup) caster sugar

4.40 gm vanilla extract

(⅔ cup) plain flour

4.00 gm baking powder

2.50 gm ground cinnamon

Whip up some crunchy meringues for a showstopping dessert. This recipe uses vegan aquafaba (chickpea water) in place of eggs

Vegan meringues

can chickpeas

soya cream and fruit, to serve (optional)

Heat oven to 110C/90C fan/gas ¼ and line a baking tray with baking parchment. Drain the can of chickpeas over a bowl, saving the chickpeas for another recipe.

Using an electric whisk, beat the chickpea water until soft peaks form (similar to egg whites). Add the sugar a little at a time, whisking constantly until thick and glossy. This step is crucial to helping the meringues hold their shape and you'll be whisking for up to 10 mins – far longer than for a traditional meringue.

Spoon or pipe the meringue mixture over the tray in 8cm blobs. Bake for 1 hr 15 mins until crisp. Leave to cool, then pile with the soya cream and fruit, if using.

This no-bake chocolate ripple fridge cake layers cocoa biscuits and cream into a soft, sliceable dessert. A classic Australian favourite, reworked by Helen Goh for Yotam Ottolenghi.

Chocolate Ripple Fridge Cake (No-Bake Australian Dessert)

tbsp milk (or 7 tbsp if not using Grand Marnier)

Grand Marnier (if using)

tbsp espresso (regular

heavy cream

crème fraîche

sugar

vanilla extract

cinnamon

all-purpose flour

¾ tsp baking powder

½ tsp baking soda

tbsp unsalted butter (at room temperature)

vegetable oil

golden syrup (or light corn syrup)

strawberries

orange zest

tbsp Grand Marnier or orange juice

orange

First make the cookies. Sift the flour, cocoa powder, baking powder, baking soda, and salt into a medium bowl.

Place the butter, sugar, oil, and golden syrup in the bowl of a stand mixer with the paddle attachment in place. Beat on medium speed for 2 minutes, until light and creamy. Scrape the sides of the bowl, then add the egg and beat again until combined. Decrease the speed to low, add the dry ingredients, and mix until the dough comes together. Wrap and chill in the fridge for at least 2 hours.

When ready to bake, preheat the oven to 375°F.

Pinch off 1-oz/30g pieces of dough and roll them into balls, then place them, spaced about 2 inches/5cm apart, on two parchment- lined rimmed baking sheets. You should make about 23 balls.

Flatten them with your hand—they should be about 2 inches/5cm wide—then bake for 12-15 minutes, until firm and the tops are cracked or “rippled.” Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely.

Cookies

When ready to assemble the cake, combine the milk, Grand Marnier (if using), and espresso and set aside.

Place the cream, crème fraîche, powdered sugar, vanilla extract, and cinnamon in the bowl of the stand mixer with the whisk attachment in place. Whisk on medium-high speed until soft peaks form—be careful not to over-whip, as the cream will thicken as you spread it.

Transfer 2 cups of the mixture to a small bowl and refrigerate—this will be used to finish the cake. Pipe or dollop a roughly 12-inch/30cm-long line (about ¾ inch/2cm wide) of the remaining cream mixture down the center of a long cake plate or board—this is to help position the cookies for assembly.

Take 20 of the cookies and, working with one cookie at a time, lightly brush both sides with the milk mixture—you want to just moisten the entire cookie without drenching it. Then, using a small spatula or knife, spread 2 tablespoons of the cream on one side of the cookie. Standing the cookie upright, press it down onto one end of the strip of cream.

Repeat with another cookie, then place alongside the first cookie, pressing to sandwich them together. Continue with the remaining cookies to form a long log cake. Spread the remaining cream mixture over the top and sides of the log—don’t worry if it only barely covers the cake, as it will be topped up with the reserved cream the following day. Cover loosely and refrigerate for at least 6 hours or overnight.

About 15 minutes before you’re ready to serve, combine the strawberries in a bowl with the sugar, finely shaved orange zest, and Grand Marnier. Allow to macerate for 10–15 minutes.

Meanwhile, spread the reserved cream over the top and sides of the log.

When ready to serve, tumble about half the strawberries along the top of the cake, pressing them on slightly to help them stick. Drizzle any syrup over and around the plate. Finish with the orange zest strips on top. When serving, slice on the diagonal—warming the blade of the knife with hot water helps with the cleanness of the slice—to reveal the stripes.

Cake

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Top 5 australian dessert recipes from across the web

The most viewed australian dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lamingtons

Lamingtons with blackberry jam and ...

Best apple invisible cake recipe

Vegan meringues

Chocolate Ripple Fridge Cake (No-Ba...

The most viewed australian dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine