Yum, it’s National Lamington Day!

Nutrition // Natasha Dickins

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Who would have thought that humble lamington would finally find such fame that it has a national day – today, July 21– dedicated to it?!

Heralded as a hot food trend for 2014 in a list compiled by Australia’s famous foodies, this tasty and most important Aussie icon is finding the spotlight faster than an a national The Voice winner!

5 reasons to love lamingtons:

1. They’re Aussie!

Whether the Kiwis, Poms or Scots claim otherwise, the argument goes no further because Australians love them so much that we’ve even put them on the national calendar.

2. They raise a LOT of funds.

Lamingtons have been traded, bought, sold and scoffed for goodwill for decades! Who’s NOT to say they haven’t raised more monies since the mid-1900s than any other homemade delight, ever.

3. They taste great with a cuppa.

Not too sweet, not too salty, maybe with a dob of cream … Pick them up with one hand, eat with your fingers and don’t mind the crumbs (that’s the fun bit)!

4. They’re easy to make.

Take a sponge cake, cut it into squares, dip in chocolate sauce and roll in desiccated coconut. How hard is THAT! And all the ingredients can be found in the pantry.

5. They’re a great low-calorie dessert.

Nope, they’re not that naughty at all! Try the 12WBT special Lamington recipe, it’s just 139 calories a serve!

Free Recipe: Lamingtons

Serves: 20 | Prep time: 30 min | Cooking time: 20 min | 139 Calories per serve


4 Medium Raw Egg (204g)
1/2 Cups Sugar (110g)
275g Icing Sugar
1/2 Teaspoons Vanilla Bean
Paste (2g)
1/2 Cups Plain Flour (75g)
1/4 Cups Cornflour (30g)
1/2 Cups Cocoa Powder (40g)
80g Grated Desiccated Coconut


1. Preheat oven to 180°C (350°F), lightly grease and line a 16 x
26cm (base measurement) baking tin baking paper.

2. Place eggs and vanilla in a large mixing bowl. Beat with electric
beaters until thick and creamy. Gradually add the sugar, beating
until sugar has dissolved. Gently fold in the sifted flour with a large
metal spoon until just combined.

3. Pour mixture into prepared tin, bake for 20 minutes, or until golden
and a skewer inserted into the centre comes out clean. Remove,
set aside to cool for 5 minutes, then remove from tin, set aside on
a wire rack to cool completely. Remove paper and trim edges and
carefully cut into 20 even squares.

4. Combine cocoa powder and 140ml boiling water in a large bowl,
stir until smooth. Add icing sugar, stir until sugar has dissolved.
Working one at a time, skewer a square of cake on a fork and
hold over bowl of icing. Spoon icing over to cover, letting any
excess drip off. Sprinkle lightly with coconut. Set aside on a rack
over a tray, until icing has set. Repeat with remaining cake to
make 20 lamingtons.

Mish Tip: Make sure you beat the eggs well. The should rise to be four times the volume and this should take about 10 mins, if not more, with the electric beater! Also fold the flours in really gently, otherwise you will lose all the air you have just put in there…

Sign up for 12WBT for access to more than 600 Michelle Bridges’ approved recipes. They’re low-cal AND every single one of them has been taste-tested too!

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