The point of the lamington is to use up old sponge cake. Who in the hell has a heap of old cake lying around? No one. That’s why I neither like nor understand the lamington; the basic concept baffles me. In fact, I’d never even made a batch before this post.
The point is, whether it makes sense or not, that is what a lamington is. I will defend to my death the authentic/traditional ‘Strayun lamington recipe as made perhaps not on its first occasion but ever after.
Here’s how it goes- sponge cake, chocolate icing and dessicated coconut. I cannot stress this enough. It is integral to both the flavour and texture of the lamington. But recently, in trendy cafes and even, shock, horror, on food blogs (even ‘Strayun ones), I have come across furry, rather than fuzzy lamingtons – they have been using shredded coconut, not dessicated. For shame.
In actual fact, my recipe is not even a recipe for lamingtons, it’s pretty much a recipe for icing. Because if the point of the lamington is to use up stale cake, you might as well just buy a sponge cake from the shops and be done with it. I did. Even so, this recipe is truer to form than the spiky, echidna-like lamingtons I’ve had the displeasure to witness in recent times.
You may add whipped cream or some raspberry or strawberry jam in the centre of the lamington, no worries mate, but for God’s sake, stick to the tried and true recipe. Don’t mess with a good thing! After all, it is Australia Day.
Lamingtons (icing recipe from the Australian Women’s Weekly)
1 x 450g sponge cake (mine was a pack of two rectangular sponges)
4 cups icing sugar mixture
1/2 cup cocoa powder
1 cup milk
2 cups dessicated coconut
Sift the icing sugar and cocoa in a large heat proof bowl. Stir in the milk and add the butter.
Over a simmering saucepan (double boiler) stir the mixture until the butter melts and you have a smooth icing. Set aside.
Cut the sponge into even pieces with a sharp knife, I got 24 pieces in total.
Coat the sponge with icing, letting the excess drip off, coat in coconut and leave to rest. See below for more details.
embedded by Embedded Video
Happy Australia Day!
About meSharing easy recipes, hunting down the best coffee. Honest accounts, nothing too serious. Read more...
- Aerpress means no more shit #travelcoffee and #workcoffee
- Why I write and four ace bloggers who do it better
- The five best things I ate in London
- Shoreditch is awesome, airports are not
- I quit sugar? Do I bollocks.
- Cubao Street Food, Alexandria
- The Reformatory Caffeine Lab, Surry Hills
- Brewtown Newtown
- Stay caffeinated over Christmas
- Gumption by Coffee Alchemy, Sydney CBD
Popular posts this month…
- The quest for Mex part 1 – Mexican Red Rice posted on December 17, 2010
- Café review – Flint and Steel (Coffee Alchemy), Marrickville posted on March 1, 2011
- Cubao Street Food, Alexandria posted on May 26, 2014
- The quest for Mex part 2 – Feisty Chicken Burritos posted on December 21, 2010
- Sparkling Long Black posted on May 10, 2011
- The Reformatory Caffeine Lab, Surry Hills posted on February 14, 2014
- Kosher Whole Orange Cake posted on July 5, 2011
- Gumption by Coffee Alchemy, Sydney CBD posted on December 13, 2013
This work is licensed under a Creative Commons Attribution-NonCommercial 2.5 Australia License.
Disclaimer:All opinions in this blog are mine, an everyday, real-life person. I do not accept payment for reviews and nor do I write sponsored posts. I do not endorse the content of the comments herein.