Wham‑Bam Lamingtons

Wham‑Bam Lamingtons are the Ozzie version of a traditional English Madeleine cake.
The good thing about them is you don’t need any fancy‑schmancy baking tins — just a
square baking tin — so they’re much easier to make. I love them served for afternoon tea,
and sometimes in the summer I decorate them with fresh edible flowers, violas or even rose
petals brushed with a little egg white, dipped in caster sugar and allowed to dry.

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Ingredients

• 200g butter or baking margarine
• 200g caster sugar
• 200g eggs, weighed in their shells (approx. 4 medium)
• 200g self‑raising flour
• 1 teaspoon vanilla or almond essence
• 3 tablespoons milk

Glaze

• 150g apricot jam
• 3 tablespoons orange juice or water
• 100g desiccated coconut
• Optional: 1 tablespoon cocoa powder (for chocolate lamingtons)

Butter Icing

• 50g butter
• 100g icing sugar
• ½ teaspoon vanilla essence

To Decorate

• Glacé or maraschino cherries
• Chocolate flake or other chocolate, cut into small chunks (optional)

Method

1. Line the bottom of a 9” square baking or brownie pan and preheat the oven to
   180°C (160°C fan).
2. Cream the butter or margarine and sugar in a large mixing bowl until very light,
   soft and fluffy.
3. Break the eggs into a small jug, whisk, then add them to the butter mixture a little
   at a time, beating well after each addition.
4. Sieve the flour directly on top of the mixture and stir in gently using a figure‑of‑8
   cutting movement.
5. Add the vanilla and milk and gently stir again to combine.
6. Spoon the mixture into the prepared tin, level the top, and bake for 25–35 minutes
   or until well risen, golden brown and a skewer comes out clean.
7. Leave to cool in the tin for 5 minutes, then transfer to a cooling rack to cool
   completely.