Lamington’s conjure up fond memories for me of fundraising drives back in primary school in the 80’s. The excitement was palpable when a big slab of delicious lamington’s eventually would arrive in a cardboard box which was “inhaled” by my brothers and I soon after they arrived. Ive no idea if they still do lamington drives in schools but I suspect not due to the explosion of food allergies that were virtually unheard of when I was in little school. These were the days! So when I saw this recipe by Karen Martini one day for rustic style lamingtons, I got excited all over again and then decided to add a few more tweaks of my own.
The tweak I refer to is the generous addition of Nutino chocolate hazelnut spread in addition to the raspberry jam filling. Absolute heaven to this self confessed chocoholic! I can easily eat this stuff by the spoonful straight out of the jar which is the precisely reason I never have it in the house!
I warn you now…Its impossible not to lick your fingers when in the process of dunking them in the velvety lamington glaze and all the fun is in making a lovely chocolaty mess which you and your kitchen will most likely be wearing for a while afterwards!
*NB The lamington ‘cupcakes’ are best made 1 -2 days ahead of time. This gives the sponge a couple days to firm up which will be better for spreading chocolate and dunking in the glaze later on. Once glazed, they get even better a few days down the track and stay lovely and moist.
Chocolate Hazelnut Lamingtons with Raspberry Jam
- 260g butter, melted
- 60g cocoa powder
- 295g caster sugar
- 4 eggs, beaten
- 1 ½ cups dessicated coconut
- 225g self-raising flour
- 1 ½ tsp baking powder
- 185ml milk
Lamington glaze and coating
- ½ cup shaved coconut
- 2 cups shredded coconut
- 400g icing sugar
- 90g cocoa powder
- 140ml boiling water
- 140ml milk
- 80g butter
- Preheat oven to 170c fan forced (190C conventional). Combine melted butter with cocoa powder, caster sugar, eggs, coconut, SR flour, baking powder and milk in a bowl and mix until smooth. Pour mixture into 18- 20 well greased muffin molds (2- 3tblsp mixture in both) and bake for 15-18 minutes (times will vary slightly from oven to oven so keep your eye on them!)
- Leave cakes to cool completely in muffin tin , then turn them out onto a wire rack. Place them into a air tight container and leave them overnight. Trim tops to make cakes flat in top.
- For the glaze, combine all ingredients in a medium bowl. Split each cupcake in half and spread first with raspberry jam then top with chocolate hazelnut spread and sandwich both halves back together. Dip lamingtons in the glaze and cover completely then roll in the shredded and dessicated coconut.
- Serve with a glass of milk or cup of tea. Lovely!