When I saw this week's I Heart Cooking Clubs theme of Blondies & Brownies, I knew immediately that I would make Lamingtons in honour of our featured chef and Australian Donna Hay. A quintessentially Australian "slice" to enjoy with a cup of tea, these little bars, thought to have been named after Lord Lamington, a former Governor of Queensland, have been around since the turn of the century - the last one, not the current one!
Traditionally, the slices consist of little vanilla cakes dipped in chocolate icing and coated with dessicated coconut. But Donna Hay, a master at removing the angst-inducing steps from any recipe - for me it's the dipping of anything in chocolate - has simplified the method.
Before you reach that point, you must first make the cake, an easy vanilla "sponge", or "butter cake" to North Americans. The next step is to make the chocolate glaze, a thin cocoa-based icing. Once the cake is baked, the two elements are brought together: the cake is sliced while still warm and the glaze poured over top. As well as covering the top, much of it seeps down the sides of the cut pieces. A dusting of coconut is the final touch.
Now I generally avoid recipes with flagrant use of coconut as I'm surrounded by coconut haters but I've often wondered if there was
anything that would get my family to enjoy it....apparently it's chocolate glazed vanilla cake! The bars I'd intended to share with others didn't make it past the kitchen! And no wonder.... tender vanilla cake, sweet chocolate and chewy coconut...who could resist?
If you'd like to make them, Donna's recipe for Lamington Slice can be found here.
- I used a cake & pastry flour blend that's available here in place of plain flour
- shredded coconut was what I had but dessicated would have adhered better to the glaze
Visit here to see what other sweet treats IHCC members have cooked up this week.