LamingtonsPrint Recipe

Back in Australia, in the very early 1900’s, when Lady Lamington presented her husband with these newly created cakes, you think his response might have been ‘ how lovely my dear’ instead he referred to them as “those bloody poofy woolly biscuits“. I don’t think he was a fan.

Thankfully their guests thought quite the opposite and Lord Lamington’s namesake cake became legendary. Generations later, they are still being consumed in every part of Australia and are an iconic Australian treat. You will find them anywhere from bake sales to the general store, even sitting on top of well worn bars in the outback – just in case any of the beer drinking locals feels like a small cake to nibble on with their VB or Fosters.

For those of you who are new to the Lamington, they are a piece of sponge that has been dipped in chocolate and then tossed through some coconut. The coconut I have used here is flaked, most people tend to use desicated coconut which is alot finer in texture.

If you’re stuck for something to cook at the next bake sale you might want to try these out. They may have been labelled poofy woolly biscuits by one man but I assure you, they are not.

8  eggs
250 grams/8.8 ounces caster sugar
250 grams/8.8 ounces plain flour
30 grams/1 ounce unsalted butter, melted
400 grams/14 ounces shredded or desicated coconut

Chocolate ganache coating
356 grams/12 ounces dark chocolate (65% cocoa solids), coarsely chopped
450 ml pouring cream

Preheat oven to 190c/375f. Whisk eggs and sugar in a heatproof bowl over a saucepan of gently simmering water for 5-10 minutes or until warm (about 40C), pale and frothy. Transfer to an electric mixer and whisk on high speed for 10 minutes or until mixture has tripled in volume. Sift over plain flour in batches and, using a metal spoon, fold gently to combine between additions. Just before adding the last of the flour, fold through melted butter. Divide batter between 2 lightly greased and base-lined 20cm square cake pans. Bake in centre of oven for 20 minutes or until a skewer withdraws clean. Stand in pans on wire racks for 10 minutes, then turn out onto racks and cool completely.

For chocolate ganache coating, combine chocolate and cream in a heatproof bowl over a saucepan of gently simmering water. When chocolate begins to melt, stir gently until combined and smooth and set aside in a warm place.

Scatter shredded coconut over a tray. Cut each sponge into sixteen 3 – 4cm (around 1 1/2 inches) squares. Using 2 forks, dip each square into the chocolate and shake to remove excess. (If chocolate starts to thicken, place bowl over gently simmering water to thin.) Roll each square in coconut, shake off excess and place on a wire rack (sitting over a tray). Stand for at least 1 hour or until chocolate sets. Store in an airtight container in a cool dry place for up to 3 days.

Notes: Some people prefer to use a mixture made from cocoa, water and sugar instead of the chocolate ganache – it’s slightly easier to work with and still very good.

Source: adapted from Australian Gourmet Traveller

© 2011, Michelle. All rights reserved.