Lamington Challenge factsheet

 FOOD WITH MIGUEL MAESTRE
LAMINGTON CHALLENGE
A national icon and an integral part of cake bakes and school fates, lamingtons are a
quintessential part of the Australian experience. Miguel takes on the local legend of the
contemporary lamington world, Kiki from Luscious Kiki cakes, in a head to head bake off:
classic versus contemporary. And who better to preside over the judging than those who
make, bake and sell lamingtons as a way of life - The Girl Guides.
FAST FACTS
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Lamingtons are rumoured to have been named after Lord Lamington, Queensland’s
Governor from 1896−1901.
The first known recipe appeared in the Queensland Country life newspaper in 1900.
Traditionally lamingtons are dipped in chocolate and rolled in desiccated coconut but
modern flavour variations include fillings such as jam or fruit curd and or whipped
cream.
National lamington day is July 21st.
Popular in Australia, New Zealand and South Africa, lamingtons are a regular feature
at cake drives, school fates and children’s fundraising events.
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It was claimed in 2007 that Lord Lamington did not like lamingtons and that he
referred to them as "those bloody poofy woolly biscuits", but this story hasn’t been
verified.
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*Source: https://en.wikipedia.org/wiki/Lamington
LusciousKiki Cakes
TLE
Kirin (Kiki) Tipping cites a conversation with nieces
Lucy and Penny, for the inspiration behind
LusciousKiki cakes. With 23 years hospitality
experience and the passion of two young ladies,
the trio developed and designed a lamington menu
that celebrates seasonal flavours with an emphasis
on fresh, real flavours.
LusciousKiki cakes redefines the humble lamo’ and
elevates it to new heights with flavours like lime
splice, chocolate coma and the much loved salted
caramel. Kiki’s menu is ever changing and looks to
utilise the best of the season, there are no
preservatives or artificial flavours used in any of her
products. Kiki stands by her motto, ‘it’s fresh and
it’s real or it won’t be on the menu.’
Kiki also bakes a range of cakes and biscuits and
she does specialist catering for weddings and
functions. Upon request Most of Kiki’s products
can be made wheat, egg, dairy and refined sugar free.
LusciousKiki cakes is open Friday & Saturdays 8am – 3pm and by appointment other days.
16 Sydenham Road, Brookvale NSW 2100
m: 0417 499 022
http://lusciouskikicakes.wix.com/lusciouskikicakes e: [email protected]
TRADITIONAL LAMINGTONS
An iconic Aussie favourite, the humble lamington transforms a simple sponge cake into a
‘must have’ dessert at any serious cake drive. Traditionally lamingtons were made from dayold cake as it’s firmer and easier to work with. If time permits, refrigerate your sponge for a
few hours or over night before cutting into squares.
Prep: 30 minutes + cooling and setting
Cook: 15 minutes
Makes: 12
Ingredients
125g plain flour
½ teaspoon baking powder
5 eggs
135 g caster sugar
90 g unsalted butter, melted and cooled
180 g shredded coconut
Chocolate icing
60 g dark chocolate coarsely chopped
220 g pure icing sugar, sieved
80 g Dutch cocoa, sieved
40-60 ml milk
Method
1. Preheat the oven to 180°C. Grease and line the base and sides of a 20cm x 30cm
lamington pan with baking paper.
2. Place the eggs and sugar in the bowl of a stand mixer and whisk on high for 10-12
minutes until thick, pale and tripled in volume. Sift the flour and baking powder
together then sift half the flour over the egg mixture. Using the whisk attachment or a
metal spoon, gently fold to combine trying to maintain as much air in the batter as
possible. Repeat with the remaining flour. Drizzle the melted butter down the side of
the bowl and continue to fold until there are no visible streaks of butter though the
batter. Gently pour the batter into the prepared tin and smooth the top with a palette
knife. Transfer to the oven and bake for 12-15 minutes until lightly golden and the
centre springs back when touched. Remove from the oven and cool in the tin for 5
minutes before turning out onto a wire rack covered with a clean tea towel to cool
completely. Cut into squares.
3. For the chocolate icing combine the chocolate and 180ml boiling water in a bowl and
stir until melted. Add the icing sugar and cocoa and mix until combined. Add the milk
a little at a time until you reach the desired consistency. The icing should coat the
back of a spoon much like when cooking a custard. Set aside for a few minutes to
cool.
4. Place a wire rack on top of a baking tray and scatter the coconut on a separate
baking tray. Using two forks, dip a square of sponge in the icing and turn to coat,
ensuring all the surfaces are covered. Transfer to the wire rack and allow the excess
icing to drain while you coat the remaining squares.
5. Working with one piece at a time, roll each square of cake on the coconut until evenly
coated. Set aside for 15-20 minutes until the chocolate sets.
6. Store in an airtight container and use within 3 days.
WEBLINKS
For further information on LusciousKiki cakes take a look at the following website:
Luscious Kikicakes
www.lusciouskikicakes.com.au For further information on Girl Guides take a look at the following website:
Girl Guides Australia
http://www.girlguides.org.au/