• Skip to main content
  • Skip to after header navigation
  • Skip to site footer
Albion Gould

Albion Gould

makes & travels

  • make
  • travel
  • stitch
  • live
  • eat
  • wear

Lamingtons

April 17, 2017 by Albion

My first introduction to lamingtons was in a New Zealand tea rooms (and yes, the “s” is supposed to be there!). We had favorite tea rooms depending on where we were in the country and they really were such a fantastic lunch–tasty sandwiches, savory rolls and pies, and an always tempting case of desserts. Lamingtons always struck me as such a pretty cake and I always ended up with one on my plate. They take a bit of time to make, but they’re so worth it and are the perfect treat for your own afternoon tea.

Lamingtons

Ingredients:

  • 1 cup flour
  • 1 tsp baking powder
  • 3/4 cup superfine sugar
  • 3 eggs
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 2 oz butter, melted
  • 1 packet raspberry jello
  • 4 oz unsweetened desiccated coconut

You’re going to want to make the sponge a day ahead–the cake needs to be just slightly dry so that the jello doesn’t completely soak into it. Preheat the oven to 350*. Grease an 8″ cake tin and line with parchment paper. Beat the eggs, sugar, and salt in a mixer on medium-high speed for about five minutes until pale. I really recommend using a mixer for this–we mixed by hand our first time around and the sponge just didn’t turn out right.

Mix the flour and baking powder together and fold gently into the wet mixture. Add the butter and vanilla and fold until just combined.

Pour into the cake tin and bake for about 30 minutes.

Cool the sponge in the pan for a few minutes and then the rest of the way on a wire rack. Wrap it in cling film or foil for the night.

~~~The next morning….~~~

Make the jello according to the package instructions. Put it into the fridge as if to set, but we’re going to be pulling it out early. Check the jello around the 90 minute mark. It should be thick, but still liquid and feel just barely pourable. Cut the sponge into 1.5″ cubes.

Dip the cubes of sponge into the jello. Let the excess drain off for a minute on a wire rack and then gently roll in the desiccated coconut. 

Put the lamingtons on a wire rack to dry for a few hours. They can be sealed in an airtight container and last a few days.

Lamingtons are just so pretty and for us, they’re a taste of a place we really miss. The girls and I have been having tea after school and lamingtons are one of their most requested treats right now. It’s fun to find ways of sharing their heritage, and when it’s done through food, it’s a bonus for all of us!

Lamingtons

Lamingtons

Lamingtons

Related Posts:

  • Misadventures in Egypt
    Misadventures in Egypt
  • A Traveller’s Guide to Living in New Zealand
    A Traveller’s Guide to Living in New Zealand
  • Two Days in New Orleans
    Two Days in New Orleans
  • Candy Corn Bundt Cake
    Candy Corn Bundt Cake
  • A Bus Story
    A Bus Story
  • Disneyland Paris in February
    Disneyland Paris in February
  • How to Host a Downton Abbey Tea Party
    How to Host a Downton Abbey Tea Party
  • White Island Tour
    White Island Tour
Category: eat, travelTag: cake, lamingtons, New Zealand, tea rooms

About Albion

I’ve wanted to be an archaeologist, in theatre, a judge and to run a museum. I’m now in my mid-30s and have no idea what I want to be when I grow up.

Previous Post:Crochet Chain Stitch Moonstone Yarn AccessoriesCrochet Chain Stitch Moonstone Yarn Accessories
Next Post:Blue Medley Yarn WeavingBlue Medley Yarn Weaving

Reader Interactions

Comments

  1. Amber Harrop

    April 17, 2017 at 11:53 am

    These remind me of my childhood a place around the corner made them .

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Show more posts

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sidebar

Welcome

about me

I’ve wanted to be an archaeologist, in theatre, a judge, and to run a museum. While I try to decide what I want to be when I grow up, I spend my time crafting and exploring the world. Read More…

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Search

Copyright © 2023 · Albion Gould · All Rights Reserved · Powered by Mai Theme

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Reject Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT