Lamingtons do maketh the birthday. Presents are also fun. Especially if you are 3 years old. Below is the package that Sylvia wrapped for me all by herself. Full of her own toys and cut up paper. And a little ballerina and angel for me. Bless! Before I tell you about my lamingtons, I can't resist giving you a little insight into their history and culture.
few different stories about how they originated. Stale cake needed to be used, the maid dropped cake in the icing, named after a Homburg hat, made out of lemmings, similar to Leamington cakes or they were made in a cookery school and named in honour of the patron Lady Lamington. Apparently New Zealanders and Scots also take credit. The Scots attribute them to being made by sheep shearer's wif in the village of Lamington. Take your pick!
The name is usually atrributed to Charles Wallace Alexander Napier Cochrane-Baillie, Governor of Queensland between 1895 and 1901. There is a story that he hated the cakes, referring to them as "those bloody poofy woolly biscuits", but it seems it is a myth. More likely is that their popularity can be partly attributed to the chocolate icing keeping the cake fresher in our warm climate.
- Lamingtons have been so popular in fundraising that we now talk about 'lamington drives'.
- In classic Australian children's book, Possum Magic, lamingtons are one of the Aussie foods that create the magic that keep Hush visible.
- In Australian comedy Mother and Son, Maggie, without knowing it, promises to make 216 lamingtons for various groups at a cake stall.
- We have a book of Australian children's verse called Four and Twenty Lamingtons.
- Our Prime Minister, Julia Gillard, had lamingtons at The Lodge this year for Australia Day.
I got into my head that I would make pumpkin lamingtons but I ended up just substituting some pumpkin for 2 eggs. (I don't think you would have known there was pumpkin in there unless you were told.) I got out my beaters and beat the egg a long time anyway. The creamy batter tasted of cooking at my mum's. My sponge took 30 minutes (thanks dodgy oven) and was quite damp. Perhaps it was my fault for adding some pumpkin or forgetting to take it out of the tin after a few minutes. When I got up the next morning to cut into into squares, it was quite a challenge to take it off the tea towel (with an eggflip). It was so sticky on the outside that I worried the cake was unbaked but it was ok inside.
Making the icing was a bit scary. I am not usually a big fan of icing so I don't make it a lot. Icing for the lamingtons has to be just right. Thin enough to dip a wedge of cake in but thick enough so it clings to the cake and doesn't slide off. There are recipes using melted chocolate but I chose to use a traditional one using milk and water. I had to make extra icing as I ran out (and adjusted this in the recipe), though I still had heaps of coconut left at the end. I had thought I might make the lamingtons early by myself but was sort of glad that Sylvia got up to help. I want her to remember making lamingtons as a child, just like I do.
before. Our order took a while and when it came, the chip portions were mingy. We decided they must have given us diet portions. No one was full as a state school, as we often find ourselves if the chip portions are generous. However not only did we have dessert but we sat very near an ice cream van.
last year the folly of trying to light candles outdoors. It was a perfect birthday lunch, if not the healthiest.
Delicious Delicious Delicious Lamington Challenges and quite fancy trying some different versions of the classic recipe.
I am sending these to Jacqueline's Bookmarked Recipes event.
Previously on Green Gourmet Giraffe:
One year ago: Lorne - beach, bush and eating out
Two years ago: CC Soba noodle salad
Three years ago: Emergency Zucchini and Rice Burgers
Four years ago: Apricot and Orange Glazed Tofu
Five years ago: Muhammara by Moonlight
Adapted from taste.com.au
75g (1/2 cup) self-raising flour
75g (1/2 cup) plain flour
70g (1/2 cup) cornflour
4 eggs, at room temperature
1/2 cup mashed pumpkin
215g (1 cup) caster sugar
1 tbs boiling water
170g (2 cups) desiccated coconut
300g (2 cups) icing sugar mixture
55g (1/2 cup) cocoa powder
60ml (1/4 cup) milk (I used soy)
60ml (1/4 cup) boiling water
Sift the flours into a medium bowl. Place eggs in a large bowl and beat well with electric beaters until pale and creamy. Add mashed pumpkin and beat well. Gradually add the sugar until the mixture is creamy and the sugar dissolved. Dribble the boiling water down the side of the bowl and very gently fold in the flours. Bake in a lined lamington tin (31 x 24cm - according to the supermarket tin labels is the same as a swiss roll tin) and for 20 minutes at 160 C. (It took me 30 minutes.) The cake is ready when it is a pale golden brown and a skewer comes out clean.
Turn cake onto a tea towel covered wire rack and cover with a tea towel. Leave overnight. The next morning cut into squares (I think I made 15 - the recipe said to trim but I didn't need to because mine were so sticky around the edges.) Mix up the chocolate icing ingredients with a spoon in a wide bowl. Place the coconut in a large shallow bowl. (The bowl shouldn't be too full or the coconut will spill over the sides when dipping.)
Using two forks dip each piece of cake into the chocolate icing until well coated and drop into the coconut. Use another pair of forks to gently toss coconut over the chocolate icing until covered. Carefully lift with your fingers and place on a wire rack to set for about 1 hour. (Lifting the lamginton out of the coconut was most tricky because it was hard to do without leaving marks in the coconut.) The recipe said that the icing should set but I am not sure that mine did. After about an hour I was able to pile them onto a serving plate.
On the Stereo:
Les Misérables: Highlights from the Motion Picture