I’ve never made lamingtons before and as we have some international guest I thought I’d introduce them to a good Aussie favorite.
First thing to do is find a recipe, a quick go on google found me this Lamington Recipe from sbs.com.au, said to be the favorite of a CWA (country women’s association) member so it must be bloody good. I didn’t have any cornflour or wheaten cornflour (I’m not sure how different this is from regular cornflour) so I just used plain flour. I thought pouring hot butter straight into the cake batter was a bit odd, I’ve never come across a cake recipe like this before. This is the CWA we are talking about though and if anyone knows anything about lamingtons it should be them so I did as I was told.
I must have done something wrong or maybe using plain flour was a bad idea because it was a complete flop. I ended up with a nice even flat cake approximately 1cm thick, definitely not something that can be cut into 5cm cubes. It wasn’t all bad, I cut some up and had it with a cup of tea and it was quite good.
Since the first cake was about 1cm thick and could not possible be cut into 5cm cubes I tried a second recipe. This Lamington Recipe one is more butter cake than sponge cake, doesn’t involve hot butter. I followed the direction to the T the first time round and produced a nice looking 3cm high cake, pretty even on top. It is still not quite high enough for 5cm cubes, I guess I’m going to have slightly flat lamingtons because I can’t be bothered trying another recipe. I made a second batch of the same recipe, so we’d have enough to go around and I had to deviate from the recipe a tad. First off, I’d run out of self raising flour so I had to make some up with plain flour and baking powder. I lost count of how many teaspoons of baking powder I’d put in so I added one more just to be sure. Then I didn’t quite have enough castor sugar so I put in half a cup of icing sugar. Finally when I cracked the eggs I found one that was at the back of the fridge had frozen solid and I had to peel the shell off. I didn’t have time to let it defrost and it was my last egg so in it went and I let the beater deal with it.
and now for the icing. I’d better check that I actually have desiccated coconut. I have a feeling I have some in the freezer, I’ve heard that you should keep things like almond meal and desiccated coconut in the freezer as they go rancid quickly. I’ll try to find a source for this and find out exactly why and what items should be frozen.
Talking about the freezer, I have left the cakes out overnight, now I should gladwrap them and put them in the freezer. After reading comments on recipe sites so many people say it makes it so much easier to cut the cake.
a little while later …
OK, icing and coconut coating has been applied with some help from the littlies. I found that if the icing started pulling crumbs of the cake and getting gluggy then 20 seconds in the microwave really help things along.