It’s green and gold day down under. Barbie day, not the doll but it is short for barbecue. We like doing that – giving shorter names like lippy for lipstick or brekkie for breakfast. And if you are interested to know a bit more of Australian slang, here is a good start to learn a few terms.
Everyone’s got their own way of celebrating Australia Day. It could be a day-out in the city, or the beach, a backyard gathering among families and friends, watching the cricket or the Australian Open, which is on at the moment. My husband is watching tennis on telly (television, that is) as I write this and I can hear Maria Sharapova‘s shrieks. Weather in Sydney is not fantastic, showers every couple of hours but that did not dampen the spirits and celebrations went ahead. We got into the spirit of course and grilled some lamb chops and sausages. I went for something outback and got these pork sausages flavored with kakadu plum and lemon aspen. And all for a good cause as well because a portion of the sale of each packet goes to an indigenous fund, which supports indigenous business development and promotes native Australian foods. So, some lamb chops and sausages served with tomato sauce, or ketchup to you my Northern American friends.
I thought about making Pavlova, being it the national dessert of Australia but we have consumed so much pavlova in our household the past days. What’s the next best thing that is very much Australian? Lamingtons. I decided to make those tiny sponge cakes dipped in chocolate icing then rolled in desiccated coconut instead. Honestly, I think this is more authentic Australian than pavlovas. After all, they serve lamingtons after every citizenship ceremony held.
If you want to have a little taste of Australia, here is the Lamington recipe. I adapted the recipe from the lamington pan label. 🙂
Cake Mix Ingredients
- 125 g butter
- 2/3 cup sugar
- 2 eggs
- 2 cups self-raising flour
- 1/2 tsp salt
- 1/3 cup milk (approximately)
- 1/2 tsp vanilla essence
Chocolate Icing Ingredients
- 30g butter
- 1/2 cup boiling water (approximately)
- 3 cups icing sugar
- 1/3 cup cocoa
- 1/2 tsp vanilla essence
- 2 cups desiccated coconut
Cake Mix Method
1. Cream butter and sugar until light and fluffy.
2. Add eggs one at a time, beating well after each addition.
3. Sift flour and salt. Add alternately with milk to mixture.
4. Add vanilla essence. Blend well but do not over beat. Add a bit more water to have a soft dropping consistency. Spread evenly into a lamington tray.
5. Bake in moderate oven (180C degrees) for 25-35 minutes. It took 25 minutes for this cake to be done.
6. Turn out and cool on a cake rack. Cut into 30 squares.
Now while waiting for the cake to cool, which will be about half an hour, you can make the chocolate icing.
1. Melt butter in 1/4 cup boiling water. Sift icing sugar with cocoa.
2. Add liquid, mixing well, then vanilla essence. The icing must be thin in consistency so the cake squares can be coated easily.
When cake has cooled and icing is ready, dip each square into chocolate icing and roll in coconut.
Serve and enjoy. Add a bit more nationalism by topping it with the Australian flag. 🙂