LAMINGTONS

PREP + COOK TIME 50 MINUTES (+ STANDING) MAKES 16

6 eggs

2/3 cup (150g) caster sugar

1/3 cup (50g) cornflour

½ cup (75g) plain flour

1/3 cup (50g) self-raising flour 2 cups (160g) desiccated coconut

CHOCOLATE ICING

4 cups (640g) icing sugar ½ cup (50g) cocoa powder 15g unsalted butter, melted 1 cup (250ml) milk 1 Preheat oven to 180°C/160°C fan. Grease a 20cm x 30cm rectangular pan; line base and long sides with baking paper, extending paper 5cm over sides.

2 Beat eggs in a large bowl with an electric mixer for 10 minutes or until thick and creamy; gradually add sugar, beating until dissolved between additions. Triple-sift the flours; fold into egg mixture. Spread mixture into pan; smooth surface.

3 Bake cake for 35 minutes.

Turn immediately onto a wire rack covered with baking paper to cool.

4 Meanwhile, make chocolate icing. 5 Place coconut in a medium bowl. Cut cake into 16 pieces. Dip each piece in icing; drain off excess, then toss squares in coconut. Place lamingtons on a wire rack to set.

CHOCOLATE ICING

Sift icing sugar and cocoa into a medium heatproof bowl; stir in butter and milk. Set bowl over a medium saucepan of simmering water; stir until icing is smooth.

“Celebrate the privilege that it is to be an Australian with some treats from yesteryear. Nothing compares to homemade bakes.” Alexandra Elliott, Food Editor, AWW Cookbooks