It was the thing that made Hush visible again in Possum Magic and has been the perfect accompaniment to an afternoon cup of tea for many years; the lamington is a quintessential Australia sweet and one that, we believe, will never go out of foodie fashion.
It is believed that this classic treat was named after the Lord Lamington, who served as the Governor of Queensland from 1896 to 1901, and that its invention was the result of a happy accident after the Lord’s cook accidentally dropped a sponge cake into a dish of chocolate and later coconut was sprinkled over the top to add to the appeal. Funnily enough, sources say Lord Lamington was not a fan of the cake named in his honour, and that he took to referring to the Lamington as, “those bloody poofy woolly biscuits”!
Lord Lamington may not be a fan, but we certainly are and this recipe adds a chocolatey, nutty twist to the traditional cake that we just love. Make a batch this weekend to share with your mates.
Macadamia Chocolate Lamington Recipe
125g butter, softened
1 cup caster sugar
1 teaspoon vanilla extract
1 3/4 cup self raising flour, sifted
1 tablespoon dark cocoa powder
1/2 cup milk
2 cups shredded coconut
2 cups unsalted macadamias, roasted
6 cups icing sugar mixture
1/2 cup dark cocoa powder
2 tablespoons butter, softened
3/4 cup boiling water
1. Preheat oven to 160C fan-forced. Grease a 3cm-deep, 20 x 30cm (base) lamington pan. Line with non-stick baking paper, leading a 2cm overhang on all sides.
2. Beat the butter, sugar, and vanilla in an electric mixer until light and creamy. Add the eggs, one at a time, beating well after each addition.
3. Sift half the flour and cocoa over the butter mixture and stir until combined. Mix through half the milk and repeat with the remaining flour, cocoa, and milk. Spoon into the prepared tin and smooth the top. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes then turn onto a wire rack and cool completely.
4. To make the icing, sift the icing sugar and cocoa into a bowl, add the butter and boiling water and stir until smooth.
5. Cut cake into 15 pieces. Place the macadamia and coconut into a food processor and pulse to blend together, tip onto a dish. Use a fork and dip one piece of cake into the icing mixture, shake off any excess and toss in the macadamia and coconut. Place onto a wire rack over a baking tray. Repeat with remaining cake, icing, coconut and macadamia.