• Lamingtons



    Assalomu alaykum!!

    (That’s Uzbek for “hello”, in case you’re not fluent in the Uzbekistan language.)

    It’s time for an update from Kate and Tim who are currently traveling around Uzbekistan amazing the population with their…

    Juggling Act of Razzlery Be-dazzlery

    Did you miss the story on Kate and Tim and their Uzbekistan juggling plight?
    Well click here to catch up on all the details..


    The Uzbek population has gone crazy for Kate and Tim…they have been selling tickets to their Razzlery Be-dazzlery Juggling Show for $785 a seat!
    The two can’t go anywhere without being mobbed in the streets.


    The Uzbek’s have even coined a song about the two, it goes a little something like this…

    Who can Juggle like a tiger in the jungle?
    Kate and Tim, Kate and Tim!
    Who can Juggle like a rodent in a tutu?
    Kate and Tim, Kate and Tim!
    Who’s the most awesomest kangaroo’s in town?
    KATE AND TIMMMMMMMMM

    (At the end of the song everyone does a high five and then body slams the ground…it hurts a little but it’s all part of the hype)


    Kate and Tim are just absolutely overwhelmed by the Uzbek’s support. They are so happy to be amongst these amazing people. To thank them, they have been whipping up batches of a good ol’ Australian favourite and sharing them with the Uzbek people. What’s this good ol’ Australian favourite they’ve been sharing? Yep, you guessed it (well you probably didn’t guess it, because it’s the lead picture on this post)…

    …Lamingtons.

    In their minds, there’s no better way to say thank-you…and to be honest…I totally agree!

    Have you got someone you want to say thank you to? You do?! Awesome…well make these lamingtons now and let the cake do the thank-you-ing for you!

    RECIPE – Lamingtons

    For those of you unfamiliar with lamingtons, let me give you a run down of what they actually are.
    They’re a vanilla sponge or butter cake that’s dipped in chocolate and then rolled in desiccated coconut. Some people cut them in half and spread raspberry jam in the middle too…and that’s a wonder to behold! Serving them with whipped cream …wonderment times a million!
    In this recipe I have chosen to use a butter cake as opposed to a sponge cake. I find it’s easier to coat in the chocolate and I just like the taste better to be honest. If you like a sponge cake lamington, then go ahead and use your favourite sponge recipe instead…no biggy…it’s just a personal preference.



    Lamington Ingredients

    • 125g butter, softened
    • 1 cup caster sugar
    • 1/2 teaspoon vanilla extract
    • 3 eggs
    • 1 3/4 cups self-raising flour, sifted
    • 1/2 cup milk
    • 2 cups desiccated coconut
    • ICING
    • 3 1/2 cups icing sugar mixture
    • 1/4 cup Dutch cocoa powder
    • 1 tablespoon butter, softened
    • 1/2 cup boiling water

    Directions

    1. Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line with baking paper, leaving a 2cm overhang on all sides.
    2. Using an electric mixer or stand alone mixer with a paddle attachment, beat the butter, sugar and vanilla until light and fluffy. This should take up to 5 minutes.
    3. Add the eggs 1 at a time, beating well after each addition to avoid the mixture curdling. If it does curdle, don’t stress out too much…it happens to the best of us! Just keep soldiering on.
    4. Sift half the flour over the mixture and stir to combine. Then do the same with half of the milk. Repeat these steps with the remaining flour and milk.
    5. Spoon the mixture into your prepared pan. Be gentle with the mixture. Spread it out evenly and bake in the oven for approximately 30 minutes or until a skewer inserted comes out clean.
    6. Let the cake cool in the pan for between 10-20 minutes and then turn out on wire rack to cool completely. Once the cake is cool, wrap in cling wrap and place in the freezer overnight. I freeze my cake because I find it much easier to cut and coat in the chocolate mixture when the cake is semi-frozen.
    7. Remove your cake from the freezer an hour prior to icing.
    8. To prepare the icing, sift the icing-sugar and cocoa together and then pour in the butter and water. Whisk to combine.
    9. Cut your cake into small squares…or large squares, depends on how big you like your lamingtons to be! Generally this sized cake can be cut into 15 smaller pieces.
    10. Place your coconut in a bowl. Proceed to use a fork to dip your cake into the chocolate mixture. Let the excess mixture drip off before rolling it in the coconut. Place each lamington on a wire rack over a baking tray (to catch the drips and prevent a big mess). Let the cakes stand for up to an hour to set and then eat!



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