happy lamington day..

a few people asked me yesterday if I was going to make lamingtons on Australia day...I used my favourite response when I don't know what to say and I simply 'smiled and nodded'. But it left me wondering why? What makes lamingtons so Australian?

So apparently lamingtons were 'accidentally' invented over 100 years ago by an Australian man who was later renamed, Lord Lamington. He dropped a sponge cake in some melted chocolate so the cake wouldn't be as messy to eat, then he added some coconut (which wasn't so common back in the day). He served this to some guests who all harassed him for the recipe. So there you have it.

I'm afraid there is no face paint, or australian flags for me today. I will be baking with a slightly updated recipe, while listening to triple-j. Here is the recipe for those who want to get in the spirit in their own way! xx

makes
32

ingredients

1. 340g packet golden butter cake mix
2. 2 eggs
3. 3/4 cup milk
4. 60g butter, softened
5. 2 cups desiccated coconut

pretty pink icing 

1. 3 cups icing sugar mixture
2. 20g butter
3. 1/2 cup milk
4. pink food colouring
5. 1 teaspoon strawberry essence

method

1. Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 17cm x 27cm rectangular slice pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
2. Prepare cake mix following packet directions, using eggs, milk and butter. Pour mixture into prepared pan. Bake for 25 to 30 minutes or until golden and a skewer inserted into centre comes out clean. Stand for 2 minutes. Turn onto a wire rack to cool completely.
3. Trim cake edges. Cut cake into 32 pieces.
4. Make icing: Sift icing sugar into a heatproof bowl. Add butter and milk. Place bowl over a pan of simmering water. Stir icing until smooth. Tint pink with food colouring. Stir in essence.
5. Using a fork, dip 1 piece of cake in icing to coat. Toss in coconut to coat. Place lamington on a wire rack over a tray. Repeat with remaining cake, icing and coconut. Stand at room temperature for 2 hours or until set. Serve.

Using a fork, lift the cake out of the icing and gently shake to drain excess icing. Slide the fork against the side of the bowl to remove any excess icing. Holding the fork with the cake still on it over the bowl of shredded coconut, sprinkle coconut over icing using other hand. Place lamingtons on oven trays lined with baking paper; stand until icing is set. Repeat with remaining coconut, White Chocolate Icing ingredients and remaining cake pieces.

Enjoy, and happy pink lamington day. 

xx