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During our recent trip to the Sunshine Coast we met up with our friend, Jas, who has been building a community website similar to our Norton Bavant site althouth her 'village' is slightly larger than ours. You can take a look at Jas' website at Pelican Waters

Lamington (Queensland Cake) - History & Recipes:

The Lamington is named after Charles Cochrane-Baillie, 2nd Baron Lamington, who served as Governor of Queensland from 1896 to 1901. According to legend, Lamingtons were first served in Toowoomba when Lord Lamington took his entourage to Harlaxton House to escape the steamy heat of Brisbane.

The Lamingtons' chef at Queensland's Government House, Armand Gallad, was called upon at short notice to provide something to feed unexpected guests. According to the Melbourne Age newspaper, Gallad cut up some left over French vanilla sponge cake baked the day before, dipped the slices in chocolate and set them in coconut (an ingredient not widely used in European cooking at that time). Lady Lamington's guests then asked for the recipe.

Ironically, Lord Lamington was believed to have hated the cakes that had been named in his honour, referring to them as "those bloody poofy woolly biscuits".

 
16 servings (of 2 inch) Lamington Squares    

Ingredients:

   

Sponge Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoons salt
1/2 cup butter, room temperature
3/4 cup granulated sugar
2 large eggs
1 teaspoon of pure vanilla extract
1/2 cup milk

Chocolate Frosting:
4 cups powdered (confectioners) sugar
1/3 cup unsweetened cocoa powder
3 tablespoons butter
1/2 cup milk
2 cups unsweetened desiccated coconut

 
  1. Preheat the oven to 350F. Place oven rack to middle position. Either butter or spray the bottom and sides with non-stick cooking spray of an 8-inch square baking dish; set aside. In a large bowl, sift together the flour, baking powder, and salt; set aside.
  2. In another bowl using your electric mixer, beat the butter until soft. Add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after adding each egg addition. Add the vanilla extract to the mixture and mix well. Use a spatula to alternately mix in the sifted flour mixture and the milk, in three additions, beginning and ending with flour.
  3. Spread the batter into the prepared cake dish and smooth the top with a spatula. Bake approximately 25 to 30 minutes or until a toothpick inserted in the centre of the cake comes out clean. Remove from oven. Let the cake cool in the baking dish for approximately 7 minutes and then invert it onto a wire rack to let cool.
  4. Once the cake has cooled, cut it into 16 (2-inch squares) and wrap each square of cake in plastic wrap. Place the cake squares in the refrigerator for at least 2 hours (more is better). Hint: You can also freeze the cake squares. Frozen cake squares are much less crumbly when rolling in the runny icing. You have to work quickly though because they thaw fast.
    To prepare the Chocolate Frosting:
 
  1. Place the powdered sugar, cocoa powder, butter, and milk in a heat-proof bowl over a saucepan of simmering water. Stir the mixture until it is smooth and of pouring consistency. Remove from heat. Note: You don't want the liquid to get too thin as the cake won't absorb the frosting properly.
    To assemble the Lamingtons:
   
  1. Place some paper or plastic wrap under the wire racks to catch any dripping frosting. Place the cake squares on the racks and have your warm Chocolate Frosting and coconut ready. Note: If the frosting starts to set while using, stand bowl in hot water until frosting thins down.
  2. Quickly spoon or ladle the warm Chocolate Frosting over the chocolate squares, and then let the cake drain. Coat each cake square on all sides in the Chocolate Frosting. Note: It is best to just do a few cake squares as a time.
  3. Using a small knife or spatula, gently roll each coated cake square in the coconut. Repeat with remaining cake squares. Set the cakes aside to dry before serving.
     
     
     
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