Tag Archives: lamingtons

Everything you need for an Australia Day feast

Australia has beautiful wildlife and weather, an amazing music scene, and fantastic food. Aussies tend to celebrate these things on a daily basis, but this is especially true on Australia Day (26 January) when many have family and friends over for a BBQ, good tunes and beer on ice. How about complementing your BBQ feast with some traditional Aussie treats?

Damper
Damper
Anzac Biscuits
Anzac Biscuits
Pavlova
Pavlova
Cheesy Vegemite Scrolls
Cheesy Vegemite Scrolls
Lamingtons
Lamingtons
Steak Pie
Steak Pie

To my overseas followers, I recommend putting these Aussie favourites on your ‘must try’ list! Want something more whimsical? Try one of these amazing Aussie creations:

Australia Day Ice Cream Cake
Australia Day Ice Cream Cake
Fat Mum Slim
Giant Iced Vovo Cake
Giant Iced Vovo Cake
Taste.com.au

Lamingtons

Love sponge cake? Then you will love lamingtons – an Aussie treat that always makes me think of Possum Magic, a celebrated children’s book by Mem Fox (my favourite author as a kid).

Lamingtons

Ingredients for the sponge cake:

  • 3 cups self-raising flour, sifted
  • 180g butter, softened
  • ¾ cup caster sugar
  • 1 ¼ cup milk
  • 3 eggs, lightly beaten
  • 1 tsp vanilla

Ingredients for the chocolate coating:

  • 4 cups pure icing sugar
  • 1 ½ cups cocoa
  • 1 cup milk, extra
  • 4 cups desiccated coconut

Method:

  1. Preheat the oven to 180°C.
  2. Grease a 28cm x 18cm slice pan, and line the base with baking paper.
  3. Use an electric mixer to combine the butter, sugar and vanilla into a light and fluffy cream.
  4. Beat in the eggs one at a time, beating well after each addition.
  5. Fold in the flour and milk until combined. Spoon the mixture into the slice pan.
  6. Bake for 45 minutes, or until cooked and golden. Leave in pan for 10 minutes then turn out onto a wire rack to cool.
  7. While the cake cools, sift the icing sugar and cocoa together.
  8. Add the milk and stir until combined.
  9. Divide the coconut between 2 bowls.
  10. Trim and then cut the cake into 12 rectangles.
  11. Dip each piece in the cocoa mixture, allowing the excess to drop off. Use 2 forks to toss in one bowl of coconut. Set aside on a wire rack and repeat with remaining cakes.
  12. Use the second bowl of coconut to repeat step 11, so each cake has a clean white finish. Store in an airtight container until required (up to 4 days).

(photo credit: nicodemo.valerio via photopin cc)

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