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Lamingtons

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Have you been pulled into the addictive material that is Serial? Now it seems this was everywhere at the end of last year, I couldn’t turn on my computer without seeing  a reference to this podcast and yet somehow everyone I’ve asked has answered “no,” they haven’t even heard of it so definitely haven’t had a listen. Then last Thursday, after much procrastination I thought ‘let’s give this a go.’ Then I proceeded to listen to all twelve episode in two days and read as many articles and interviews as I could get my hands on. It’s so engaging in this world of murder mystery shows that a real life story unfolding in your ears is almost to take a step back, yet it’s better than any episode of CSI I’ve ever seen.

Yes, this little podcast that blew itself out of the water for it’s real life ‘whodunnit’ is captivating and you’ll likely have a few theories by the end of it. Let’s make this clear though, it’s a podcast, or in better words a story told over twelve episodes of people who are still alive now. And the mystery is very much a huge part of this. It also is worth noting that after listening to all episodes it’s worth doing research and especially reading the Jay interviews and their teachers for a more rounded idea of who these people are/were when this story is set.

I would love to hear your theories? Or even what podcasts you’ve been listening to recently as I need something to accompany my morning walks?

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So, there was absolutely no mystery to the origins of the Lamingtons, yet it seems this fight may go on longer than anticipated with ‘new research’ suggesting this is not an Australian creation and instead us Kiwi’s can pat ourselves on the back for another piece of food genius we’ve created. I’m putting my hands up and stepping back while the battle rages and I’ll instead fill my pie hole with these spongy cakes that have the perfect icing ratio.

Lamingtons can be served as they are below or sometimes they are halved and filled with cream and a tiny spot of raspberry jam in the center of the cream. Whichever you choose these are perfect to share and they last container for up to three days so can be made ahead for an afternoon tea.

Lamingtons
Adapted from Donna Hay
Makes 16

Ingredients:
1 1/3 cup flour
1/2 teaspoon baking powder
8 eggs
100g butter, melted
1 cup superfine/caster sugar
2 1/2 cups confectioner’s/icing sugar, sifted
1/2 cup cocoa powder, sifted
3/4 cup boiling water
1/4 cup milk
50g butter, melted
2 cups desiccated coconut

Directions:
Greaseproof a baking tin and preheat the oven to 180ºC/350F.

Sift the flour and baking powder three times and set aside.

Place the eggs and sugar in a bowl and beat on medium for 10 minutes, until doubled in size, pale and fluffy.

IMG_9592Sift the flour into the mixture and fold with a whisk. Add the butter and fold carefully until combined.

IMG_9594Pour into the prepared tin and bake for 25 minutes, when the cake has come away from the edges and is golden on top.

Remove and allow to cool in the tin for 10 minutes before moving to a cooling rack and allowing to cool fully and cut into 16 squares.

IMG_9606Place the confectioner’s sugar, cocoa powder, boiling water, milk and butter in a bowl and combine until smooth. Pour the desiccated coconut into another bowl beside the chocolate mixture.

IMG_9607Dip all the edges of one lamington into the chocolate mixture and then carefully roll in the coconut, covering completely. Continue with the remaining sponges until complete.

IMG_9613Set aside to set (or to speed up the process refrigerate).

Serve.

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Lamingtons

Serving Size: Makes 16 lamingtons

Lamingtons

Ingredients

  • 1 1/3 cup flour
  • 1/2 teaspoon baking powder
  • 8 eggs
  • 100g butter, melted
  • 1 cup superfine/caster sugar
  • 2 1/2 cups confectioner’s/icing sugar, sifted
  • 1/2 cup cocoa powder, sifted
  • 3/4 cup boiling water
  • 1/4 cup milk
  • 50g butter, melted
  • 2 cups desiccated coconut

Instructions

  • Greaseproof a baking tin and preheat the oven to 180ºC/350F.
  • Sift the flour and baking powder three times and set aside.
  • Place the eggs and sugar in a bowl and beat on medium for 10 minutes, until doubled in size, pale and fluffy.
  • Sift the flour into the mixture and fold with a whisk. Add the butter and fold carefully until combined.
  • Pour into the prepared tin and bake for 25 minutes, when the cake has come away from the edges and is golden on top.
  • Remove and allow to cool in the tin for 10 minutes before moving to a cooling rack and allowing to cool fully and cut into 16 squares.
  • Place the confectioner’s sugar, cocoa powder, boiling water, milk and butter in a bowl and combine until smooth. Pour the desiccated coconut into another bowl beside the chocolate mixture.
  • Dip all the edges of one lamington into the chocolate mixture and then carefully roll in the coconut, covering completely. Continue with the remaining sponges until complete.
  • Set aside to set (or to speed up the process refrigerate).
  • Serve.
  • Notes

    Adapted from Donna Hay

    http://roamingtaste.com/lamingtons/

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