LamingtonsI recently had the opportunity to travel across the ditch to New Zealand for work and had such an amazing time. Auckland is truly a beautiful city – it reminded me of a mini Melbourne with a touch of Sydney with its harbour.

Although it was wonderful being in Auckland, I found my mind wandering back home and couldn’t help but think about Melbourne and Australia. A few years ago I had also moved interstate and although the distance was only some 1700 kilometers away, I admittedly was very homesick and could not wait to move back to Melbourne.

So today, feeling quite happy to be back home (and I guess patriotic), I decided to make some Lamingtons. I also have quite a few close friends and my very own brother living abroad and so I guess this post will be somewhat of a dedication to them too, just to remind them that home will always be here no matter what, and that Australian deserts aren’t that bad 🙂


You could use cocoa powder for the chocolate coating, but I had some Haigh’s chocolate buttons on hand so decided to use them instead.

The texture of the sponge was more “Victorian” like rather than my beloved “Asian style fluffy sponge”, so it is a teeny tiny more dry and a bit more dense, however it also took half the time to prepare and only 4 ingredients to make.


I also super sized mine so they were huuuuuge, but who’s complaining right? 😛

Then I wrapped some of them in waxed paper and some ribbon and made it look like little presents… which I think would make great little cute gifts 🙂


Recipe taken from Donna Hay Modern Classics Book 2

For the Sponge
1 1/4 cup of all-purpose flour
6 eggs
3/4 cup of castor sugar
60 gram of melted butter

– Preheat oven to 180 degrees C
– Sift the flour three times
– Beat all the eggs and castor sugar together until thick and pale and tripled in volume (approx 8 mins)
– Sift the flour over the egg and sugar mixture and gently fold through with a spatula
– Fold through the melted butter
– Bake in a square tin (I used two square tins) greased and lined with baking paper
– Bake for 25 mins or until a tester into the middle comes out clean

For the Chocolate Coating
3 cups of icing sugar
1/2 cup of melted chocolate (or 3/4 cup of cocoa powder)
1/3 cup of boiling water
75 grams of melted butter

– Mix the icing sugar and chocolate together
– Stir in the boiling water
– Stir in the butter

Constructing the Lamington
– I used blackberry jam between the layers, but you could use any type of jam you prefer
– Cut the sponge into 4cms squares (but again, mine were huuuugee so you could cut them into any size you like)
– Sandwich the blackberry jam in between
– Dip into the chocolate icing
– Coat with desiccated coconut

Enjoy 🙂



  1. Liza Maire Manongdo says:

    Awwwww yummo!!!!! Gives me a piece of yumminess from home!!!

  2. These look like the perfect bite! And I love the cute pic where the lamingtons are wrapped in parchment and tied with those fuschia bows. Adorable!

  3. Oh my goodness, where have these been all of my life?!
    I will be pinning these for sure!

    • haha aww thank you 🙂 They’re super easy to make but also way too easy to eat… too many… at the one time… haha! But definitely give them a go 🙂

  4. Reblogged this on my sweet addiction and commented:
    I have never heard of these baked sweets, and I think I need to leave work and make them right now! Check these out…

  5. Ok, I also re-blogged this, I need to make these now!

  6. Georgia May says:

    Just found your lovely blog and am browsing through old posts. These Lamingtons are MASSIVE and as such are perfect. I want to pick one out of the screen and gobble it up! Yum yum in my greedy tum.

    • haha thank you so much Georgia May 🙂
      I love that we think alike; the bigger the cake, the more for us. lol thank you so much for dropping by and hope to see you around again 🙂


  1. […] here’s an excellent blog, The Bubbly Baker, that explains it all! Share this:FacebookLike this:LikeBe the first to like […]

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