I must declare right from the get go, I am 100% #TeamNoJAM!
Putting jam in a lamington just seems a very unnatural thing to do to me. It may be because of how I was brought up, you would never have seen jam in any of my Nan's lamingtons.
Jam belonged in those "hot bread shop" type bakery lamingtons, you know the type of bakeries where if you were blindfolded you wouldn't be able to tell the difference between the cakes as they all tasted the same.
Or worse supermarket long-life packaged lamingtons *Shudder*
Sometimes you have to do things for families you never thought possible.
AB's Dad is 100% #TeamJam so there have been times I have put other's needs above my own and added jam, even if I felt ill doing so.
Now this is where things take a scary turn.
There are 3 foods AB can't stand, chicken with bones, mushrooms and coconut, so making the greatest sacrifice of all for lamington kind I substitute the coconut for grated white chocolate.
The most satisfying part of this adventure is that he is never quite sure if the switch has been made until the tasting.
I believe the best part of Australia Day is embracing all the different viewpoints that come together to make up this great country, even those radical extremists who put jam and cream in their lamingtons! Seriously what is that??
I Can't Believe It's Not Coconut Lamington
Ingredients- makes 12 lamos
- 100g unsalted butter softened
- 100g caster sugar
- 1/2 tsp. vanilla extract
- 2 eggs
- 150g self raising flour
- 3 tbsp. milk
- 250g sifted icing sugar
- 2 tbsp. cocoa
- 5-10g knob softened butter
- hot water
- 150g white chocolate (cold)
- Cream butter, sugar and vanilla with electric beaters
- Add eggs 1 at a time and beat
- Add flour, milk and mix
- Pipe batter evenly into lined cup cake tin
- Bake at 170°C for about 10 minutes (about 20 minutes if baking as a whole cake)
- Let cool slightly in the tin, then onto a wire rack to completely cool
- Add icing sugar, cocoa and butter to a mixing bowl
- Add 2 tbsp. of the hot water and beat with electric beaters
- Add more water bit by bit till icing is glossy and very runny (about 5 tbsp. in total)
- Finely grate the white chocolate into a bowl (having the chocolate cold will help it grate and not melt in your hands)
- Coat 1 cake in icing making sure to remove any excess
- Roll the cake in the white chocolate to coat.
- This is a 2 hand job, 1 hand in the icing and the other in the chocolate. Your fingers will still get messy but it keeps the ingredients separate.
- Repeat with the remaining cakes and then chill them in the fridge for about 30 mins till set.
I bought this tray at Ikea because I liked the shape and had the idea of little toadstool cupcakes. I have never been able to get the patty pans that fit it but lining with baking paper helps them to not stick.
Celebrate diversity if they aren't all even!!