Anyone who has stopped by Don't Boil The Sauce! before will know my position on the lamington.
I believe 100% there is to be no jam or even worse cream in a lamington!
But then we all know there are things we do for the people we love like last year's no coconut lamingtons!
This year I wanted to highlight in these difficult cultural times, I may be a 40 year old white guy (yep spent time checking my privilege) but I'm not a cakeist!
Some of my best friends are cakes!
So what better way to honour Australia Day than to celebrate the freedom of cake we all have.
I respect that for many people Australia Day is not a celebration but I also hope that they respect that for many it is.
For me this cake sums up everything that is great about this country, we all have something to contribute even the weird jam lovers and the bonkers cream adders.
Sure I may not agree with them but I will defend their right to put whatever the hell they want into their lamingtons and I will cheer them on!
We all know that we have a very long way to go to before things are perfect here but maybe we could all come together over cake to sort it out.
All In Australia Day Lamington Cake
- 150g butter
- 4 large eggs
- 220g sugar
- 250ml milk
- 350g self raising flour
- 1 tsp. vanilla extract
- 300ml thickened cream
- 150g jam (any flavour, it goes against nature so strawberry or raspberry will hardly make a difference)
- 250g icing sugar
- 50g cocoa
- 200g moist coconut flakes
- Preheat oven to 170°C oven
- Melt the butter in the microwave for about 1 minute (let cool)
- In a mixing bowl add the eggs and sugar
- Beat with an electric beater till fluffy, paler and thicker about 2 minutes
- Add the milk, melted butter, vanilla, flour
- Beat till smooth, don't over beat
- Pour into a lined 20cm round cake tin
- Bake in a 170°C oven for about 50 minutes
- The cake will be cooked when a skewer comes out clean
- Cool the cake in the tin for about 20 minutes then flip onto a cake cooler (the bottom is the top)
- In a mixing bowl and the cream and jam and whip till firm, then chill in the fridge
- Slice in to 3 layers they should be about 2cm each
- Place bottom layer on a cooling rack over a tray (there will be icing that needs to drain away)
- Add half the cream and add another layer of cake
- Repeat with remaining cream and cake
- Chill the cake in the fridge while making the icing
- Add icing sugar and cocoa to a mixing bowl
- Adding 1 tbsp. of hot water one at a time stir until a thick but pour-able consistency (about 4 tbsp.)
- Cover the cake in the icing being sure to coat the sides well and not too thick on top
- Press the coconut all over the cake to cover
While I don't consider this a real lamington it is a bloody bonza cake!
Lamington meets scone...