"Lamingtons - Another Cultural Australian food experience!"
If Sponge cake, chocolate and coconut are your things then you'll love this cake. Found in nearly every cake shop in Australia, commercial supermarket and cafe, you'll find it hard not to experience this sweet delight!
Essentially it's a cubed piece of sponge cake dipped in chocolate and then dipped in coconut. It is sometimes filled in the middle with strawberry jam and or cream.
Brownies, Scouts and Guides often make these cakes and sell them to raise money for the local community. Or if you are asked to "bring a plate" to an Aussie BBQ then a plate of Lamingtons goes down a treat!
History of the Lamington
The history of this sponge cake is a little unknown with several stories floating about.
The first recording of the recipe was in 1902 but it is unclear who the author was.
The main theory is that the cakes were named after Lord Lamington, who was a governor of Queensland between 1896 and 1901.
Did Lord Lamington's chef, Gallard, discover it by dropping the cake into chocolate by accident or was he inspired by his Tahitian wife who loved cooking with coconut? It really is unclear.
Another theory suggests the cakes were named after a town called Lamington in South Lanarkshire, Scotland.
Whatever the history really is, you should try one of these delicious cakes for yourself. Or make your own and bring to an Aussie BBQ or Australia Day Celebration.
Recipe for Making your Own Lamingtons
I've tried a few recipes in my time but this one that I found on www.taste.com.au is the best and most fool proof!
Serves 8 people
190g unsalted butter, softenedPreheat the oven to 170°C. Grease and line a 20cm-square cake pan. Cream the butter and sugar in a mixer for 2 minutes until light. Add 1 tsp vanilla. Add eggs one at a time, mixing after each until just combined. Add flour and milk, mix to combine. Pour into pan and bake for 55-60 minutes until a skewer inserted in centre comes out clean. Cool for 5 minutes, then turn onto a rack to cool completely.Meanwhile, stir chocolate, cream and remaining vanilla in a heatproof bowl over simmering water until smooth (don't let the bowl touch water). Chill for 20 minutes to thicken. Spread this icing over the cake, then sprinkle top and sides with coconut.If you'd like to fill your lamington, simply whip 1/2 cup (125ml) thickened cream, split the lamington in half and spread with 3 tbs good-quality strawberry jam and the whipped cream before icing.
1 cup (220g) caster sugar
2 tsp vanilla extract
2 1/3 cups (350g) self-raising flour, sifted
1 cup (250ml) milk
220g dark chocolate
1 cup (250ml) thickened cream
1 cup desiccated or shredded coconut
top of lamingtons
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