There is no fika bröd more Australian than the Lamington. A great idea for celebrating Australia Day or any day for a fika with a difference.
Lamingtons are very popular in Australia as fundraiser produce for schools and sporting and youth clubs. So popular in fact, that the fundraisers have been dubbed the ‘Lamington Drive’. Named after Lord Lamington, who was in Australia for a 5 year period where he served as the Governor of Queensland from 1896. It is said to have been created by his French chef and the chef’s Tahitian wife when a dessert was required at short notice for an important visitor. I like the history of the humble Lamington as it shows the multinational nature of Australia and how easily the Australian people will take on a new idea and make it their own. Lord Lamington on the other had was not impressed on having his name attached to the cake, referring to them as “those bloody poofy woolly biscuits.”
NB: The cake is easier to handle if it is made a day ahead or refrigerated for several hours.
Ingredients
SPONGE
4 eggs
150g caster sugar
150g plain flour
1teaspoon baking powder
35g cornflour
25g soft butter, chopped
80ml boiling water
ICING & TOPPING
750g icing sugar
50g cocoa powder
20g soft butter
180ml milk
270g desiccated coconut
Directions
- Preheat the oven to 180°C. Grease and flour a 20cm x 30cm rectangular cake tin, lined with baking paper.
- Beat the eggs in a large bowl until light and frothy. Gradually add the sugar; beat until the mixture forms thick ribbons.
- Sift the flour, baking powder and cornflour together three times. Sift the flour mixture over the egg mixture; using a balloon whisk or a large metal spoon, gently fold the flour into the egg mixture.
- Combine butter and boiling water in a small heat-proof bowl, then fold into the egg and flour batter.
- Pour mixture into prepared pan. Bake in a moderate oven for about 25 minutes or until sponge springs back when touched lightly in the centre and comes away from side of pan. Turn cake onto a wire rack to cool. Once cooled, cut the cake into 20 even cubes.
- For the icing, sift the icing sugar and cocoa into a large heatproof bowl and add the butter and milk. Stir over a medium saucepan of simmering water until icing is smooth and thick enough to coat the back of a spoon. Place coconut in a shallow bowl.
- Using a large fork, dip each piece of cake briefly into icing until cake is coated in icing. Hold over bowl to drain off any excess. (Be aware that cake crumbs will thicken the icing and make it difficult to use; if necessary, strain the icing into a clean bowl and reheat).
- Toss cake gently in coconut. Transfer cake to a wire rack; stand until set.
Want more fantastic recipes? Check out our Expat’s Cookbook!
Recipe: Mia Donovan
Photo Credit: nicodemo.valerio
