This year I was lucky enough to attend a cookery demo in the Australian embassy in Dublin. This little event, hosted by the ambassador himself and his wife, was to celebrate Australia Day.
It’s a controversial subject. Where does the pavlova originate from? The Kiwis say it belongs to them. The Aussies say it belongs to them. I say, I’ll have it regardless of it’s lineage.
So after tasting one of the most marshmallow-y pavlovas ever, we moved on to Lamingtons. Lamingtons. What is a lamington? I am familiar with a lot of cakes but this was not one of them.
A light sponge. A jam centre (optional). A chocolate dip. A coconut coating.
The sponge recipe I use here is that which I would use for any of my sponge cakes. I left my Lamingtons plain on the inside but you could torte the cake and add a layer of strawberry or raspberry jam.
Hope you enjoy! Amy x
For the cake
4oz caster sugar
1 tsp vanilla extract
4oz plain flour
For the chocolate coating
500g icing sugar
30g cocoa powder
180g desiccated coconut
Grease and line an 8” square cake tin. Preheat the oven to 180°C.
Using an electric mixer, beat the eggs and sugar together until thick enough to hold the figure 8 – approx. 10-15 minutes. Beat in the vanilla essence.
Gently sift and fold in the flour.
Transfer the mixture to the prepared cake tin and bake in the preheated oven for 20 minutes, until golden brown and shrinking away from the sides of the tin.
Allow to completely cool before removing from the tin and cutting nto 8 rectangles.
To make the chocolate icing, place a large mixing bowl over a pan of barely
simmering water. Sift the icing sugar and cocoa powder and place in the bowl
along with the butter and milk. Stir over the heat until the icing is smooth and thick enough to coat the back of the spoon.
Place the desiccated coconut in a shallow dish.
Using 2 forks, dip each slice of cake in the chocolate icing before coating in
coconut. Allow to set on a wire rack.
Leftovers Can be stored in an airtight container for up to 3 days.