2 min read

Lamington Cake


lamington cake

Today we celebrate Australia Day.

I’ve often wondered what it means to be an Australian or an Aussie.

As someone who grew up in a family who migrated here things often got confusing.

There was a part of me who fiercely held onto my parents heritage (and still do) and another part of me just wanted to blend in.

When you’re attempting to establish an identity based on two cultures, there has to be a happy medium, in my opinion.

I was born here and for that I’m very grateful! But I also can’t forget my heritage which spans many generations on the other side of the world.

When I’m asked, “Where are you from?” I say “I’m an Australian of Greek descent”.  For me that sums it up perfectly.

Today’s recipe is a little bit of an interpretation based on an Australian icon-the lamington.

I remember  seeing these beauties on the first day I started school (back in 1976!) and was totally in love!

There are many theories based on how the name was derived but I’m more interested in discussing the concept based on the original recipe.

I’m not trying to re-invent the wheel here-just playing around with an idea.

There is something incredibly addictive about these little sweet cakes that make a perfect accompaniment to afternoon tea.  And it’s all based on their simplicty- cubed pieces of sponge cake dipped in chocolate and then coated in coconut.

As a coconut lover, it’s the first thing I smell before I take my first bite.  And it has to be desiccated coconut to be authentic.

Here’s how I made my version of a lamington for 2011.

I made a sponge cake based on a recipe I featured on the blog ages ago.  Make a “semi-runny” chocolate ganache (combine 200 grams of good couverture chocolate with a 1/3 cup of cream-using the double boiler method) and free pour over the sponge cake.  Top with your desired amount of desiccated coconut and voila!  Lamington cake!

I think the lamington cake will live happily ever after with the karydopita and kourabiethes.