GLEN DAVID WILSON

Tasty traditions: Lamington bundt cake

EVERY Australia Day we have our own traditions, just like most of you.

Australia Day is actually Dan's birthday so it's always a big celebration with a fitting lamington bundt cake.

Lamington Bundt Cake

INGREDIENTS:

Cake -

  •  2 ¼ cups of plain flour  
  •  1 tsp of baking powder  
  •  1 tsp of baking soda  
  •   ¼ tsp of salt  
  •  180g unsalted butter, softened  
  •  1 cup of caster sugar  
  •  3 eggs  
  •   ½ cup of milk  
  •  1 tsp of vanilla paste.

Icing -

  •  3 cups of icing sugar  
  •   ½ cup of cocoa powder  
  •   ½ cup of milk  
  •  15g butter  
  •  1-2 cups of desiccated coconut.

METHOD: Preheat oven to 180 degrees and grease your bundt cake tin with spray oil.

In a mixing bowl, cream the butter, sugar and vanilla with an electric mixer on medium to high for 2 minutes.

In another bowl add flour, baking powder, baking soda and salt. Also have your milk ready to go. Add the eggs one at a time and beat until smooth. At a low speed alternatively add a little dry ingredients and then a little wet ingredients, mix on low until smooth.

Pour into your bundt cake tin and bake for 40-45 mins. Test by inserting a skewer into the centre and if it comes out clean it is done.

Remove from oven and allow to sit in cake tin for 5 minutes before turning upside down on a wire rack to cool until you can touch it. Place a tray under the wire rack.

Then, combine icing sugar, cocoa, milk and butter into a saucepan and on low to medium heat, allow mixture to melt and combine together until smooth. Pour this slowly over your cake. While it is still wet, sprinkle with coconut and press down slightly so it sticks.

Allow to sit and set for at least 30 mins before serving. Serve with jam and cream.

Dan and Steph Mulheron won My Kitchen Rules in 2013. Visit http://www.danandsteph.com.au or find them on Facebook - Dan and Steph - My Kitchen Rules and Instagram - danandsteph13.



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