Coffee and wattleseed lamington cake Recipe

Are you craving a dessert that celebrates coffee’s deep, rich flavor while showcasing the toasty essence of wattleseed? This coffee and wattleseed lamington cake recipe combines two delightful tastes into one fluffy treat. Picture the classic lamington you know, but with a gentle coffee twist and a subtle nutty back note. If you’ve ever wanted to spruce up your dessert table with something a bit different, you’re in for a cozy surprise.

Ingredients

• 1¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs, lightly beaten
• ¾ cup granulated sugar
• ⅓ cup milk (your choice of dairy or plant-based)
• 2 teaspoons ground wattleseed
• 1 tablespoon instant coffee, dissolved in 2 tablespoons warm water
• 2 tablespoons unsalted butter, melted

Icing and coating:

• 2 cups powdered sugar
• 2 tablespoons unsweetened cocoa powder (optional, for a mocha hint)
• ¾ cup brewed coffee, cooled
• 2 cups desiccated coconut

Directions

1. Preheat your oven to 350°F (175°C), then lightly grease an 8-inch square baking pan.
2. In a mixing bowl, whisk the flour, baking powder, and salt. This ensures even distribution of your dry ingredients.
3. In a separate bowl, combine the eggs, sugar, milk, wattleseed, and dissolved coffee. Stir until smooth.
4. Pour the wet mixture into the dry ingredients, then add the melted butter. Gently mix until you have a lump-free batter.
5. Transfer the batter to your prepared pan. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool completely, then cut it into 12 equal squares.
7. For the icing, sift together the powdered sugar and cocoa powder (if you’re using it) in a medium bowl. Gradually stir in the brewed coffee until you get a pourable icing.
8. Place the desiccated coconut in a shallow dish. Dip each cake square into the icing, letting any excess drip off, then roll it in the coconut. Transfer each coated piece to a wire rack to set.

Tips & variations

• If you can’t source wattleseed, try adding an extra teaspoon of instant coffee or a dash of cinnamon.
• Skip the cocoa powder if you want a bold, pure coffee flavor.
• For a moister sponge, brush each square with a bit of cooled coffee before dipping in the icing.
• Looking for a decaf version? Use decaffeinated instant coffee instead.

Nutrition facts

Below is an approximate breakdown per lamington square:

Final thoughts

This lamington cake blends comforting sweetness with a welcoming coffee aroma, and the wattleseed adds a unique layer of flavor. The result is a crowd-pleasing dessert that’s equally fun to make and serve. Whether you’re enjoying a relaxed weekend or hosting friends for brunch, your coffee-lamington fusion is bound to spark a little kitchen excitement.

Frequently asked questions (FAQs)

1. Can I replace wattleseed with another ingredient?
   Yes. If wattleseed isn’t available, you can leave it out or add a bit more coffee for extra depth.

2. How should I store leftover lamingtons?
   Store them in an airtight container at room temperature for up to three days. They stay softer if you separate the layers with parchment paper.

3. Is brewed espresso okay instead of instant coffee?
   Absolutely. Just keep an eye on liquid ratios so your batter doesn’t get too thin.

4. Can I freeze the lamingtons?
   Yes. Arrange them in a single layer on a baking sheet to freeze, then place them in a freezer-safe container. Thaw at room temperature before serving.

Coffee and wattleseed lamington cake Recipe

Recipe by Alpine Mountain Coffee

0.0 from 0 votes

Servings

8

servings

Prep time

30

minutes

Cooking time

25

minutes

Calories

220

kcal

Ingredients

• 1 3/4 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 2 large eggs, lightly beaten

• 3/4 cup granulated sugar

• 1/3 cup milk (your choice of dairy or plant-based)

• 2 teaspoons ground wattleseed

• 1 tablespoon instant coffee, dissolved in 2 tablespoons warm water

• 2 tablespoons unsalted butter, melted

• Icing and coating:

• 2 cups powdered sugar

• 2 tablespoons unsweetened cocoa powder (optional, for a mocha hint)

• 3/4 cup brewed coffee, cooled

• 2 cups desiccated coconut

Directions

• Preheat your oven to 350°F (175°C), then lightly grease an 8-inch square baking pan.
• In a mixing bowl, whisk the flour, baking powder, and salt. This ensures even distribution of your dry ingredients.
• In a separate bowl, combine the eggs, sugar, milk, wattleseed, and dissolved coffee. Stir until smooth.
• Pour the wet mixture into the dry ingredients, then add the melted butter. Gently mix until you have a lump-free batter.
• Transfer the batter to your prepared pan. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool completely, then cut it into 12 equal squares.
• For the icing, sift together the powdered sugar and cocoa powder (if you’re using it) in a medium bowl. Gradually stir in the brewed coffee until you get a pourable icing.
• Place the desiccated coconut in a shallow dish. Dip each cake square into the icing, letting any excess drip off, then roll it in the coconut. Transfer each coated piece to a wire rack to set.

Notes

• – If you can’t source wattleseed, try adding an extra teaspoon of instant coffee or a dash of cinnamon.
  – Skip the cocoa powder if you want a bold, pure coffee flavor.
  – For a moister sponge, brush each square with a bit of cooled coffee before dipping in the icing.
  – Looking for a decaf version? Use decaffeinated instant coffee instead.