Lamingtons: A Special Australian Sponge Cake & A Trip – White on Rice Couple by Todd & Diane When we first laid eyes on a lamington, it was like whoa. Double whoa. A sight for sore eyes. How is it that you can ignore a wonderfully tender sponge cake (sometimes butter or pound cake), dipped in chocolate and covered with shredded coconut? You can’t and you shouldn’t. If a lamington was filled with creme or jam, would it convince you that this is certainly one of the most beautifully executed desserts in the world? It didn’t take long to convince us and rush to pre-heat the oven. Lamingtons, originated in Australia, are considered the “national cake of Australia” and a combination of everything that we love to eat in a dessert. And best of all, we must familiarize ourselves with Australian specialties because we’re headed to the land of awesome herself. That’s right, we’re headed to Australia, the land of the lamingtons! Heading to Australia has always been on our life list of places to visit.

Nestled on the list somewhere between New Zealand, Mongolia and The Galapagos Islands, Australia is one of those destinations that instills in us a sense of adventure and exploration. We’ve been dreaming of going to Australia eventually, when ever we were able to make the time to check off our list. Each year we make time for an international trip to explore culture and search for understanding of how people live, work and play outside of our own boundaries. Traveling to far off destinations isn’t just about explorations, but rather, an opportunity for us to challenge ourselves and to be open minded to everything that is different from how we life. As far as we’ve traveled around the world, we always find that there are many more similarities that connect us all than there are that separate us. If we make the time to understand each other and search out our commonalities, we discover that we really are part of a world family. Our international trips to Cuba, Viet-Nam, Japan, Mexico and Puerto Rico in the last five years proved that we have so many things in common with the local people, even if we didn’t all speak the same language.

And now we get to do it all again in Australia, but this time, we’ll all be able to understand each other! The incredible founders of GoMighty.com have set up a site for folks to list their life dreams and goals. It’s a gathering space for folks all around the world to make your dream list of goals and to do something about it. It’s not a place to just jot down ideas or to tuck it away in a box somewhere. Go Mighty is a community space filled with people around the world who want to support you make those items on your list to become a reality. This is the world wide family that helps you put aside your fears and excuses. And sometimes they can even help get you funded to pursue that life long list. So it was a cool surprise to be contacted by Go Mighty and Tourism Australia to help us pursue our goal of heading to Australia! We’re invited to participate in #goaustralia , a opportunity for us and a few other bloggers to journey down under on our own time and make our travel goals become reality. So if you’ve been to Adelaide and/or Melbourne Australia and have any rec’s, we need to hear about it, please.

And for those of you who have Australia as a destination-goal, the kind folks at Tourism Australia , Go Mighty and Air New Zealand are giving some lucky folks two opportunities to venture there as well. For all the details just visit Go Mighty #goaustralia, Fill-a-Plane and “Win a Wildcard Ticket to Australia” links for all the information. Make your travel dreams come true! Enjoy the lamingtons! Hugs. -diane and todd Yes, we made our Lamingtons bigger than most Aussie versions. But in America, we like our things bigger. Right? carefully dip the cake in chocolate, but if you made them smaller, then dipping should be a piece of cake. Ha. ha. hee. Traditionally, dessicated coconut is used. But we like our coconut flakes bigger too (actually, we just couldn’t find dessicated coconut in our close-by stores). So we used sweetened coconut flakes. Ta da! The mongo White On Rice Couple version of the traditional Australian Lamingtons Now we’ll have to compare our version to the real-deal back in the land of Lamingtons. #goaustralia !

Lamington invented in New Zealand, new research proves 'beyond doubt' | Australia news | The Guardian Australia news Lamington invented in New Zealand, new research proves 'beyond doubt' Watercolour painting shows coconut covered cake is not really Australian and is only an imitation of the earlier 'Wellington' The 19th century watercolour painting by JR Smyth that University of Auckland researchers say shows a 'Wellington' cake (circled). Photograph: University of Auckland Australia news Lamington invented in New Zealand, new research proves 'beyond doubt' Watercolour painting shows coconut covered cake is not really Australian and is only an imitation of the earlier 'Wellington' Monday 31 March 2014 17.09 EDT Last modified on Wednesday 26 October 2016 20.08 EDT Close This article is 2 years old The Lamington, Australia’s famed dessert, was actually invented in New Zealand and originally named a “Wellington”, according to new research published by the University of Auckland.

Fresh analysis of a collection of 19th-century watercolours by the New Zealand landscape artist JR Smythe, shows that in one portrait, “Summer Pantry” dated 1888, a partially eaten Lamington cake is clearly visible on the counter of a cottage overlooking Wellington Harbour. The first known reference to a Lamington before this was a recipe published in 1902 in the Queensland Country Life newspaper. Historians had believed the Lamington was named after Lord Lamington who served as governor of Queensland between 1896-1901. But experts at the University of Auckland have examined archives which show records of a visit Lamington undertook to Wellington in 1895, before beginning in his tenure as Queensland governor. According to a New Zealand Herald news report of the visit, Lamington was “much taken with the local sweets provided him by local bakers A.R.

Levin.” Among those sweets, the article states, was a “Wellington – a double sponge dessert, dressed in shavings of coconut intended to imitate the snow capped mountains of New Zealand.” Dr Arun Silva of the centre for academic knowledge, excellence and study at the University of Auckland, said the news clipping and Smythe watercolour made it “inconceivable” that the Lamington was an Australian invention. “What we have here is conclusive evidence that the Lamington cake was in fact a product of New Zealand. The documentation of Lamington’s visit and the pictorial evidence in the watercolour prove it without a doubt. “I wouldn’t exactly say it was a rewriting of history, more a realisation that our culinary past is much more entangled than we’d previously believed,” Silva said. Silva, an expert in food history, said the dramatic discovery was likely to blow debate around whether it was Australia or New Zealand who invented the Pavlova “out of the sky”.

An Australian Dessert: Lamingtons Recipe | Myfudo Blog gallery worldly wednesdays: lamingtons recipe a visit to australia Aboriginal Australians are believed to have first arrived on the Australian mainland by boat from the Indonesian archipelago between 40,000 to 60,000 years ago. They spoke one or more of hundreds of separate languages and dialects, and their lifestyles and cultural traditions differed from region to region. The first recorded European contact with Australia was in March 1606, when Dutch explorer Willem Janszoon charted the west coast of Cape York Peninsula in Queensland. European explorers and traders continued to chart the coastline of Australia, then known as New Holland. In 1688, William Dampier became the first British explorer to land on the Australian North West coast. It was not until 1770 that another Englishman, Captain James Cook made a scientific voyage to the South Pacific in order to further chart the east coast of Australia and claim it for the British Crown. Britain decided to use its new outpost as a penal colony. The First Fleet of 11 ships carried about 1500 people – half of them convicts.

The fleet arrived in Sydney Harbor on 26 January 1788, and it is on this day every year that Australia Day is celebrated. About 160,000 men and women were brought to Australia as convicts from 1788 until the practice of transporting convicts to Australia ended in 1868. The convicts were joined by free immigrants beginning in the early 1790s. The wool industry and the gold rushes of the 1850s created the financial opportunity that encouraged free settlers to come to Australia. The Commonwealth of Australia was formed in 1901 through the federation of six states under a single constitution. Australia fought on the side of Britain in the World Wars and became a long-standing ally of the United States when threatened by Imperial Japan during World War II. Trade with Asia increased and a post-war multicultural immigration program received more than 6.5 million migrants from every continent. The population tripled in six decades to around 21 million in 2010, with people originating from 200 countries sustaining the 14th biggest economy in the world.

The treat we’ve cooked up in honor of Australia is the iconic Lamington, which was named after the governor of Queensland; Lord Lamington (Governor of Queensland from 9 April 1896 to 19 December 1901.) The Lamington is as Australian as meat pies and Vegemite and it is Australia’s equivalent to America’s cup cake. Both are moist cakes that can be eaten with your hands. You will fall in love with the delicious sponge cake, dipped in a chocolate sauce that soaks into the moist cake then coated with coconut. And, the next time you have to bake something for a bake sale try making these instead of cup cakes. The Lamingtons are perfect little treats. When packaged in adorable boxes they are irresistible. You will be a bake sale super star.

Lamingtons Ingredients 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, at room temperature 3/4 cup granulated white sugar 2 large eggs 1 teaspoon pure vanilla extract 1/2 cup milk Chocolate Sauce Ingredients 4 cups (1 lb.) (454 grams) confectioners' (powdered or icing) sugar, sifted 1/3 cup (30 grams) unsweetened cocoa powder 3 tablespoons (42 grams) unsalted butter 1/2 cup (120 ml) milk Coating: 2 cups unsweetened desiccated coconut Directions 1. Preheat oven to 350 degrees and place oven rack to middle position. Butter, or spray with a nonstick cooking spray, the bottom and sides of an 8 inch square cake pan. 2. In a large bowl sift or whisk together the flour, baking powder, and salt. 3. In bowl of electric mixer beat the butter until soft. Add the sugar and beat until light and fluffy Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.

Add the vanilla extract and beat until combined. 4. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with flour. 5. Spread the batter into the prepared pan and smooth the top. Bake for about 25 - 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. 6. Cool the cake in its pan on a wire rack for 10 minutes. Then place a wire rack on top of the cake pan and invert, lifting off the pan. Re-invert. Once the cake has completely cooled cut into 16 two-inch squares. Wrap the cake in plastic wrap and refrigerate for several hours or even overnight. 7. Place the confectioners' sugar, cocoa powder, butter and milk in a heatproof bowl over a saucepan of simmering water. Stir the mixture until it becomes smooth and of pouring consistency. 8. To assemble put the 16 squares of cakes on a wire rack that is placed over a baking sheet (to catch the drips). Spoon or ladle the chocolate sauce over each square of cake, making sure you covers all sides.

Transfer the chocolate covered cake to the plate of coconut and roll the cake in the coconut, covering all sides. Transfer the lamington to a clean wire rack to set. Lamingtons Recipe - Taste.com.au Taste.com.au Cooking for 1 or 2 Easter There's a reason this recipe is an Aussie classic - serve these lamingtons and you'll see why! 24:35 Super Food Ideas - April 2010 , Page 62 Recipe by Katrina Woodman 1 3/4 cups self-raising flour, sifted 1/2 cup milk 3 1/2 cups icing sugar mixture 1/4 cup cocoa powder All nutrition values are per serve. Select all ingredients Add to my Shopping List Shop Ingredients Now [?] Notes Step 1 Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line with baking paper, leaving a 2cm overhang on all sides. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy.

Add eggs, 1 at a time, beating well after each addition (mixture may curdle). Step 2 Sift half the flour over butter mixture. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk. Spoon into prepared pan. Smooth top. Bake for 30 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack. Cover with a clean tea towel. Set aside overnight. Step 3 Make icing: Sift icing sugar and cocoa into a bowl. Add butter and boiling water. Stir until smooth. Step 4 Cut cake into 15 pieces. Place coconut in a dish. Using a fork, dip 1 piece of cake in icing. Shake off excess. Toss in coconut. Place on a wire rack over a baking tray. Repeat with remaining cake, icing and coconut. Stand for 2 hours or until set. Serve. You'll need to start recipe the day before. Find recipes that make the most of seasonal produce in our summer collection. You may also enjoy our warm salad and pasta collections.

With April Fools' Day just around the corner, we've stockpiled the baked treats you'd be... More Video Reduce food waste and make your grocery shop go further with these tips, tricks and recipes. What's for dinner? Don't have a taste.com.au account? Click here to register . You have previously logged in with a different social network Sign in quickly and securely with your social network: Don't have a taste.com.au account? Click here to register . Sign in quickly and securely with your social network: Sign in with Facebook Sign in with LinkedIn Sign in with Instagram Our Privacy Policy includes important information about our collection, use and disclosure of your personal information (including to provide you with targeted advertising based on your online activities). It explains that if you do not provide us with information we have requested from you, we may not be able to provide you with the goods and services you require. It also explains how you can access or seek correction of your personal information, how you can complain about a breach of the Australian Privacy Principles and how we will deal with a complaint of that nature. Or, register using your email address: This email already exists. You may have previously registered with delicious.com.au, Best Recipes, Vogue Australia or GQ.

Please log-in using these details. Yes, I would like to receive the free taste.com.au newsletter &hyphen; a weekly email of our best recipes &hyphen; along with any announcements and special offers from Taste.com.au Yes, I would like to receive exclusive and special offers from carefully selected taste.com.au partners I agree to abide by the taste.com.au Terms & Conditions of use and Privacy Policy Already a member? Click here to sign in . We still need some details from you… This email already exists. You may have previously registered with delicious.com.au, Best Recipes, Vogue Australia or GQ. Please log-in using these details. Yes, I would like to receive the free taste.com.au newsletter &hyphen; a weekly email of our best recipes &hyphen; along with any announcements and special offers from Taste.com.au Yes, I would like to receive exclusive and special offers from carefully selected taste.com.au partners I agree to abide by the taste.com.au Terms & Conditions of use and Privacy Policy Our Privacy Policy includes important information about our collection, use and disclosure of your personal information (including to provide you with targeted advertising based on your online activities).

It explains that if you do not provide us with information we have requested from you, we may not be able to provide you with the goods and services you require. It also explains how you can access or seek correction of your personal information, how you can complain about a breach of the Australian Privacy Principles and how we will deal with a complaint of that nature. Please enter your email address to reset your password An Aussie Dessert, Unwrapped An Aussie Dessert, Unwrapped Third party travel products and services published Next A few years ago, my friend Roulla had a craving for a favorite childhood treat, a classic Australian cake known as a lamington. It’s simple fare—just a cube of sponge cake dipped in chocolate and coconut, usually eaten with your hands—and one of the few culinary inventions that Australia can claim as its own. But when Roulla tried to order a lamington at a Sydney bakery, she was disappointed. “We haven’t sold lamingtons for yeeeears,” the clerk sneered. How had one of the sole contenders for the title of Australia’s national dish become the pariah of the local cake shop? In decades past, almost every Australian grew up eating lamingtons.

They were a mainstay of children’s birthday parties and the antipodean answer to Girl Scout cookies; schools and clubs baked and sold them for fund-raising drives. The best were homemade and filled with jam or cream or both. But at some point lamingtons fell out of fashion, and prepackaged supermarket versions took over. According to folklore, the cake was invented around the turn of the 20th century in the house kitchen of Baron Lamington, the governor of Queensland. In one version of the origin tale, Lady Lamington had only stale sponge cake to offer visiting dignitaries, so she ordered the cook to dip the leftovers in chocolate and coconut. By another account, a maid accidentally dropped the cake in chocolate and was ordered to cover it in coconut to mask the stickiness and avoid waste. The governor, it’s said, didn’t care at all for his namesake cakes, whatever their origin. He referred to them as “those bloody poofy woolly biscuits.” Baron Lamington might change his mind if he could try one of the lamingtons sold today at Flour and Stone bakery and café in Woolloomooloo, a suburb of Sydney.

“The reaction has been pretty overwhelming,” says owner and baker Nadine Ingram, who added lamingtons to the menu in April of this year. “They always sell out. We can’t not have them.” Ingram is at the forefront of a modern lamington revival. The throwback dessert now appears on the menu of high-end restaurants, has been showcased on food blogs, and is sold in trendy bakeries. Recent interpretations include everything from a lamington affogato, featured at the Sample Coffee Bar, to a blogger’s lamington tiramisu. At Flour and Stone, the twist is a panna cotta version. Ingram’s motivation was to reinvent one of her favorite childhood dishes. She grew up on a dairy farm in the Hunter Valley, north of Sydney, and the highlight of her week was hearing the bakery van pull up outside. “We lived in the country, and we had a baker who used to deliver to us,” she explains. “He would drive out in his little van and open the side door, and everything would be there—pink finger buns, lamingtons, currant buns, all those sorts of things. The lamingtons would all be lined up in the crate.

The presentation was no-frills, but it was a real treat when you didn’t get to the shops much.” As Ingram grew up, her tastes matured, and she began thinking beyond the conventional lamington, which is often dry. Soaking the sponge cake overnight in panna cotta (before the cream has set) solves that problem. The next day, Ingram layers the cake with raspberry compote and coats the outside with chocolate ganache and shredded coconut. It looks like a lamington, but it tastes gourmet: rich and creamy, with a hint of chocolate and berry—nothing poofy or woolly about it.

A PANNA COTTA LAMINGTONS 10 ½ ounces superfine sugar 5 eggs, beaten 10 ½ ounces self-rising cake flour, sifted twice 5 fl ounces milk 4 ¼ cups pure cream 7 ounces sugar 1 pound frozen raspberries or strawberries 10 ounces sugar 14 ounces good-quality chocolate (don’t skimp on this) 3 ½ tbsp butter 3 ⅓ fl ounces milk 7 ounces each of desiccated, shredded, and chipped coconut (or 21 ounces of any one) MAKE IT Sponge cake 1. Preheat oven to 350 degrees. Grease two 8 x 12 inch cake pans and line them with greaseproof baking paper. 2. Cream the butter and sugar together until fluffy. 3. Add the beaten eggs gradually until fully blended. 4. Fold in the flour and milk alternately until the batter is smooth. (This can be done with a mixer on low speed.) 5. Pour the batter into the cake pans. 6. Bake at 350 degrees for 15 to 20 minutes, until the middle of the cake bounces back when pressed with your index finger.

7. Remove from the oven and cool. Panna cotta 1. Soak the gelatin leaves in cold water to soften. 2. Place the cream, sugar, and scraped vanilla pod in a saucepan. Stir and warm over low heat until sugar is dissolved. 3. Remove the gelatin leaves from the water and squeeze any excess water from them with your hands. 4. Remove the cream mixture from the heat and add the gelatin leaves. Whisk well until all the gelatin leaves have melted. 5. Strain through a fine sieve and leave at room temperature for an hour. Compote 1. Place the berries and sugar in a saucepan and stir on low heat until sugar is dissolved. 2. Add lemon juice and increase heat until mixture reaches a rapid boil. Stir occasionally to ensure it does not stick to the bottom of the pan. This takes about half an hour. 3. To test the jam for setting, place a small amount on a saucer and put it in the refrigerator for 15 minutes. 4. Check consistency, and turn off the heat once the jam is set. ASSEMBLE IT 1.

Once the sponge cakes have cooled, pour equal portions of the panna cotta over the cakes. 2. Refrigerate overnight. 3. The next day, spread the jam over one of the cakes and layer the other cake on top. 4. Cut the sandwiched cakes into 2½ x 1½ inch pieces. 5. Put the lamingtons back in the fridge while you prepare the chocolate icing. 6. Place all icing ingredients except coconut in a bowl over a pan of boiling water and stir until smooth and all sugar has melted. 7. Pour one-third of the chocolate onto a flat tray. 8. Remove the lamington pieces from the fridge, place them on the flat surface of chocolate, and spoon chocolate over the top and down the sides. 9. After letting the chocolate set slightly, press the lamingtons into the coconut bits. 10. Keep refrigerated in a sealed container until ready to serve. WHERE TO SAMPLE LAMINGTONS IN SYDNEY Flour and Stone At the east end of Sydney in Woolloomooloo, Nadine Ingram’s cozy bakery and café, Flour and Stone (above), sells a range of sweets, including lemon drizzle cake.

The menu also features such savories as leek and Gruyère tart and slow-braised lamb, potato, and rosemary pie. The panna cotta lamington is so popular that local office workers sometimes buy the entire supply in one go. 53 Riley St., Woolloomooloo, 61/(0) 2-8068-8818, flourandstone.com.au Single Origin Roasters For a classic lamington with raspberry jam filling, head to Single Origin Roasters, a café in Surry Hills. Other sweet treats made in-house include muffins and doughnuts. The breakfast and lunch menus change seasonally and emphasize locally sourced organic ingredients in dishes such as muesli, poached eggs, and coffee-braised short ribs. 60–64 Reservoir St., Surry Hills, 61/(0) 2-9211-0665, singleoriginroasters.com.au Sixpenny Located in the Stanmore suburb, Sixpenny is famous for its prix fixe tasting menus.

The young chefs, James Parry and Daniel Puskas, have serious international credentials (Noma in Denmark, the Fat Duck in England) and cooked together previously at Oscillate Wildly in Sydney. The meals are capped by mini lamingtons and petits fours brought to the table in a cookie jar. 83 Percival Rd., Stanmore, 61/(0) 2-9572-6666, sixpenny.com.au Where to Stay If you travel to Sydney to taste the city’s lamingtons, book a room at the Blue Sydney. 6 Cowper Wharf Rd., Woolloomooloo, 61/(0) 2-9331-9000, tajhotels.com Photos by Petrina Tinslay. This appeared in the November/December 2012 issue. Celebrate Australia Day with homemade lamingtons - Jamie Oliver | Features Celebrate Australia Day with homemade lamingtons | In Around the world , Foodie World Cup Lamingtons are the stuff of an Aussie childhood. Making regular appearances at birthday parties, morning and afternoon teas and community fundraisers across the country, these simply delicious cakes are perfect for whipping up to celebrate Australia Day.

Traditionally the lamington is made of a sponge cake, although some use white or butter cakes too. My cake recipe is adapted from one of my Nana’s cakes that works well here – it’s a little sturdier which means it’s easier to dip in the chocolate icing. This recipe makes bite-sized lamingtons, which are perfect for parties. MINI HOMEMADE LAMINGTONS 200g (1 cup) granulated sugar 1 teaspoon vanilla extract 200g (1 ⅓ cups) all-purpose (plain) flour 1 ½ teaspoons baking powder 110g butter, melted and cooled For the icing 65g (1/2 cup) cocoa powder 435g (3 cups) icing sugar To assemble Around 6 cups desiccated coconut Method for the sponge Preheat the oven to 350˚F/180˚C/gas 4. Grease and flour a 20cm x 30cm pan, lining the base of the pan with parchment paper. Beat the eggs, sugar and vanilla in a large bowl with an hand mixer (medium-high speed) until pale and thick (around 3 minutes).

Sift the flour and baking powder over the egg and sugar mixture and use a rubber spatula to gently combine the dry ingredients. Add the melted butter, about ⅓at a time, gently mixing with a rubber spatula until completely combined, then pour the mixture into the prepared pan. Bake for 25 minutes, or until a skewer inserted into the middle of the cake comes out clean. The cake should spring back when lightly touched in the centre. Turn cake onto a wire rack to cool. Cut cake into even, bit-sized pieces about 4-5cm. You will probably end up discarding the edge pieces, as they won’t be completely square. At this stage you can refrigerate the cake for a few hours or leave the cake overnight in an airtight container, because a slightly less fresh cake will be easier to dip in the chocolate icing. When you are ready to dip the cakes, set up an area large enough to accommodate bowls for the cake pieces, the chocolate icing, the coconut and also a large tray topped with parchment paper and a cooling rack. You will need to work quickly to dip the cakes so having everything organised in advance will help.

Method for the icing Sift the icing sugar and the cocoa powder into two different bowls. In a large saucepan, melt the butter, then mix in the milk. Next, using a whisk to stir, start to add the cocoa powder. Once the cocoa powder is completely dissolved, add the icing sugar about a cup at a time, whisking constantly to prevent lumps. When all the icing sugar is combined, pour the chocolate mix into two separate bowls – that way when one mix gets full of crumbs you can switch to the next one. Working quickly, using a fork, dip the cake cubes into the chocolate mix and roll them around with the tines of the fork to completely coat. Drain any excess mixture off the cakes then drop them in the coconut and roll them around lightly to coat evenly with coconut. Set the cake cubes on the cooling rack placed over parchment paper to drain. You can refrigerate the cakes to help set the icing, then bring them to room temperature before serving. About the author Mardi Michels lives in Toronto, is a full-time French teacher to elementary school-aged boys and the author of eat. live. travel. write - a blog about culinary adventures near and far.

As part of her job, she runs cooking classes twice a week for 7-13 year-old boys, Les Petits Chefs and Cooking Basics . She’s a founding member of Food Bloggers of Canada, a Food Revolution Day Ambassador for Toronto and also teaches French pastry classes around Toronto. Follow Mardi on Twitter , Instagram and Google+ . Lamington Cake Recipe - Taste.com.au Taste.com.au Cooking for 1 or 2 Easter This fun and delicious recipe is a great excuse to set up a stall and raise money for a good cause. With our pretty, sweet treats, we bet you'll have lots of eager takers!

0:20 Australian Good Taste - September 2009 , Page 104 Recipe by Alison Roberts 75g (1/2 cup) self-raising flour 40g (1/4 cup) plain flour 35g (1/4 cup) cornflour 4 eggs, at room temperature 155g (3/4 cup) caster sugar 170g (2 cups) desiccated coconut 115g (1/3 cup) strawberry jam, warmed Chocolate icing 300g (2 cups) pure icing sugar 35g (1/3 cup) Nestle Baking Cocoa 125ml (1/2 cup) water All nutrition values are per serve. Select all ingredients Add to my Shopping List Shop Ingredients Now [?] Notes Step 1 Preheat oven to 180°C. Brush two 20cm (base measurement) cake pans with melted butter to grease. Line the bases with non-stick baking paper. Step 2 Sift the combined flour and cornflour into a bowl.

Use an electric beater to beat the eggs and sugar in a large bowl for 10-12 minutes or until thick, pale and creamy. Sift half the flour mixture over the egg mixture. Use a large metal spoon to fold until just combined. Repeat with remaining flour mixture. Step 3 Divide among the prepared pans and smooth the surfaces. Bake for 12-15 minutes or until golden and the cake springs back when lightly tapped. Set aside in the pans for 5 minutes to cool slightly before turning onto wire racks to cool completely. Step 4 To make the chocolate icing, sift the icing sugar and cocoa powder into a bowl. Stir in the water. Pour into a large shallow dish. Step 5 Spread the coconut over a large tray. Dip the base and side of 1 cake into the icing, allowing any excess to drip off. Place the cake, icing-side down, onto the coconut and turn to coat the base and side. Transfer to a serving plate, coconut-side down. Spread with the jam. Dip the top and side of the remaining cake in the icing, then in the coconut. Top the jam-covered cake with the remaining cake, coconut-side up. Serve.

Make it ahead: Make this cake up to 3 days ahead. Store in an airtight container. Find recipes that make the most of seasonal produce in our summer collection. You may also enjoy our warm salad and pasta collections. Reduce food waste and make your grocery shop go further with these tips, tricks and recipes. What's for dinner? Don't have a taste.com.au account? Click here to register . You have previously logged in with a different social network Sign in quickly and securely with your social network: Don't have a taste.com.au account? Click here to register . Sign in quickly and securely with your social network: Sign in with Facebook Sign in with LinkedIn Sign in with Instagram Our Privacy Policy includes important information about our collection, use and disclosure of your personal information (including to provide you with targeted advertising based on your online activities). It explains that if you do not provide us with information we have requested from you, we may not be able to provide you with the goods and services you require. It also explains how you can access or seek correction of your personal information, how you can complain about a breach of the Australian Privacy Principles and how we will deal with a complaint of that nature. Or, register using your email address: This email already exists.

You may have previously registered with delicious.com.au, Best Recipes, Vogue Australia or GQ. Please log-in using these details. Yes, I would like to receive the free taste.com.au newsletter &hyphen; a weekly email of our best recipes &hyphen; along with any announcements and special offers from Taste.com.au Yes, I would like to receive exclusive and special offers from carefully selected taste.com.au partners I agree to abide by the taste.com.au Terms & Conditions of use and Privacy Policy Already a member? Click here to sign in . We still need some details from you… This email already exists. You may have previously registered with delicious.com.au, Best Recipes, Vogue Australia or GQ. Please log-in using these details. Yes, I would like to receive the free taste.com.au newsletter &hyphen; a weekly email of our best recipes &hyphen; along with any announcements and special offers from Taste.com.au Yes, I would like to receive exclusive and special offers from carefully selected taste.com.au partners I agree to abide by the taste.com.au Terms & Conditions of use and Privacy Policy Our Privacy Policy includes important information about our collection, use and disclosure of your personal information (including to provide you with targeted advertising based on your online activities).

It explains that if you do not provide us with information we have requested from you, we may not be able to provide you with the goods and services you require. It also explains how you can access or seek correction of your personal information, how you can complain about a breach of the Australian Privacy Principles and how we will deal with a complaint of that nature. Please enter your email address to reset your password Lamingtons - David Lebovitz Lamingtons 100 comments - 11.28.2011 When I was in Australia, a couple of interesting things happened while I scooting around Sydney . One was that I went on the hunt for Lamingtons, and a number of people offered to send me recipes, but didn’t. And two, I got quite a few messages from people asking if I was coming to Melbourne. Then a food festival there rolled around and even though I woke up at all hours, checking my messages night and day, an invite to that city never landed in my Inbox. But instead of being tough and bitter, I decided to dive into something tender and sweet, and was compelled to whip up my own recipe for Lamingtons.

(And it’s hard to remain mad at anyone in Australia because, truly, everyone was exceptionally nice to me during my visit to Sydney.) I did call upon one of those nice folks, the master of the Lamington , Matt Rothman, when deciding whether to go with a cocoa powder icing or one made with chocolate. And he responded that he makes either, depending on whether he wanted the glaze to soak in to the cake a little (cocoa powder) or for it to be more of a thicker icing (chocolate). I went for a mix, mostly using chocolate, but with a little cocoa powder to rev up the chocolate flavor. Some people use raspberry jam, or another jam, for a filling, although I’m not really big on fruit and chocolate together – I just wanted moist spongecake, chocolate frosting, and lots of shredded coconut. The good news is that I don’t feel slighted anymore since I can have Lamingtons whenever I want, wherever I want. And so can you.

Lamingtons 6 ounces (170g) bittersweet or semisweet chocolate, chopped 1 1/2 ounces (40g) unsalted butter 3/4 cup (180ml) milk, whole or lowfat 2 cups (220g) powdered sugar 2 tablespoons unsweetened cocoa powder, natural or Dutch-process (sifted if lumpy) 2 tablespoons boiling water 3 cup (200g) unsweetened shredded coconut 1. To make the spongecake, butter a 9-inch (23 cm) square cake pan and line the bottom with parchment paper. Preheat the oven to 350ºF (180ºC). 2. In the bowl of a stand mixer, whip the eggs and granulated sugar and salt on high speed for five to ten minutes, until thick and the batter forms a well-defined ribbon that remains on top of the batter when you lift the whip. Stir in the vanilla. 3. Fold the flour into the egg mixture by putting the flour in a sifter or mesh strainer and sifting the flour over the top of the beaten eggs while simultaneously folding the flour in using a whisk.

(You might want to steady the bowl on a damp towel, twisted and rolled up into a circle, or get someone to hold the bowl while you fold.) Fold in the melted butter until no streaks of butter are visible, but do not overfold. 4. Scrape the batter into the prepared pan and bake for 30 minutes, or until the cake begins to pull away from the sides of the pan. Remove from oven and let cool completely. 5. When cool, unmold the spongecake onto a cutting board and remove the parchment paper. Trim the ends and cut the cake in half horizontally using a serrated bread knife. (I find it easier to cut the cake into two rectangles first, and cut each one separately.) 6. Make the chocolate icing by melting together the chocolate, butter, and milk in a heatproof bowl set over a pan of simmering water. Remove the bowl from the pan of simmering water when smooth, then whisk in the powdered sugar and cocoa powder. 7. Spread a generous 1/2 cup (125 ml) of the chocolate icing over one layer of the spongecake, then top with the other half of the spongecake, sandwiching the two together with chocolate icing in the middle. 8.

Cut the cakes into sixteen squares and whisk two tablespoons of boiling water into the icing. Put the coconut into a shallow baking dish or bowl. 9. Use your hands to dip the Lamingtons into the chocolate, rolling them around to make sure each side is coated with the chocolate icing, then wipe off any excess on the side of the bowl. Place the Lamingtons in the vessel of coconut, tossing them around gently to get them coated on all sides. (I do two at a time.) 10. Once iced and tossed in coconut, place the Lamingtons on a wire cooling rack and let stand until the icing firms up a bit. *Cake flour is finely milled, softer flour with less-gluten and a lower protein content, and it’s used in spongecake recipes for an especially tender result. It’s available in supermarkets under brand-names Swan’s Down and Softasilk in the United States, and online . In France, I use type 45 flour (farine pâtissière). Although it’s not quite the same, you can approximate cake flour using one of these methods:

Question: A lamington is a dessert cake originating in which country?
Answer: Australia