These awesome lamingtons were made last Australia Day. It was really great to be able to celebrate Australia Day in Australia once again. Last year I was melting in the sun at Big Day Out and unfortunately didn’t really get up to very much ‘Aussie Aussie Aussie Oi Oi Oi’ chanting. So this year I made sure to have a few Aussie beers, listen to Triple J’s Hottest 100 and of course buy a pack of the mandatory Australian flag temporary tattoos to plaster on my arms. Unfortunately I did have to work, which got in the way of my drinking celebrations, but only for a few hours.
When there’s celebrations, there must always be cake. So I decided to make lamingtons, something I believe to be classically Australian. Many people are unsure of Australia’s cuisine. Maybe unsure is the wrong word, but many people seem to lament the lack of purely Australian dishes. I always associated meat pies with Australia but turns out Britain seems to have claim to them. Pavlova is supposedly Australian but if there’s a Kiwi in the room when you mention it there might be a bit of a scuffle. I don’t think it matters if you have a dish that’s pure ‘Strayan. The main thing I love about Australian cuisine is just how diverse it is. We have dishes with Malaysian influences, Irish, British, Greek, Italian, you name it. Salt and pepper squid is found all over Australia, in Thai restaurants, Italian cafes, Belgian restaurants. They all do it differently and that’s what makes it great. Some might even say that these double-chocolate lamingtons aren’t pure Australian because of the extra cocoa added to make the sponge chocolatey. Some have even called it ‘sacrilegious.’ I think that’s going a little far seeing as the essence is still the same and it’s just giving it another influence, another twist. Australian cuisine is unique in the influences that have come from all over the world. In last week’s Good Food David Chang of Momofuku pretty much summed it up, “If any country can get away from asking, “What’s our tradition?” and say, “Let’s just eat good food,” it’s definitely Australia.”
Recipe from Dan Lepard
300g castor sugar
50g unsalted butter
50g dark chocolate
50ml sunflower oil
4 medium eggs
100ml low-fat natural yoghurt
3 tsp vanilla extract
175g plain flour
3 tsp baking powder
For the coating (makes 750ml)
50ml cold milk
175ml boiling water
200g dark chocolate, finely chopped
450g icing sugar
1-2 250g bags coconut (that is, much more than you would think)
1. Line the base of a deep, 20cm square cake tin with non-stick paper and heat the oven to 170C (150C fan-forced). Put the sugar and cocoa in a bowl and beat in the milk. Melt the butter and chocolate in a saucepan, and add to the sugar mix along with the oil. Beat in the eggs until smooth, stir in the yoghurt and vanilla, and mix in the flour and baking powder. Pour into the tin, cover with a slightly domed sheet of foil and bake for an hour. Lift off the foil for the last 15 minutes. Remove, cool in the tin and, while warm, cover with cling film to keep them moist.
2. For the coating, mix the cocoa and milk until smooth, whisk in the boiling water, then stir in the chocolate until melted. Whisk in the icing sugar until dissolved and pour into a deep, wide jug. Cut the cake into nine, dunk each piece in the coating and fish out with two forks. Roll in coconut and leave to set.
Note: Lepard advises putting foil over the cake because it helps the cake rise more evenly. You’ll have about 250 millilitres of coating left over – just the stuff, he says, for lamington milkshakes with ice-cream and coconut.