For this month's International Food challenge as we are exploring Australian cuisine. This cuisine is strongly influenced by culinary tastes of British and Irish traditions and immigrant settlers. Agriculture is a significant part of the country's economy and so fresh produce is available in abundance. This month's host Saraswathi of Sara's Kitchen has chosen some iconic Australian food like Anzac biscuits, lamingtons and damper, and I made lamingtons for the challenge.
Lamingtons are believed to be originated from Australia and there are many interesting stories behind the origin of this cake. Lamingtons are considered the national cake of Australia. A lamington is made of sponge cake pieces coated in a layer of chocolate icing and rolled in desiccated coconut. Lamingtons can also be split and filled with jam and cream in the center. Serve these lamingtons with tea or coffee!
Notes and Tips
- The cake is easier to handle if it is made a day ahead or refrigerated for several hours. You can also freeze them for 1-2 hours.
- Folding the flour and butter gently is important for a soft sponge cake. If you mix a lot, the cake will turn out hard and dense.
- If the icing becomes too thick, place it over simmering water or reheat gently with a little more milk.