National Lamington Day -

23 July

At over a century old, the lamington was named after the Governor of Queensland, Lord Lamington.

The story goes that he was having his favorite yellow sponge cake served for his guests when the maid-servant accidentally dropped the cake into melted chocolate. When his Lordship heard, he was the one who recommended them to roll the squares in coconut shavings to make them less messy for guests to eat with their tea.

This delicious treat was a kitchen mix-up that became Australia’s most famous culinary icon.

How to Celebrate

• Eat lamingtons, simple as that! Fingers, jam filled or topped with cream, just enjoy them with a cuppa for morning tea.

• Make lamingtons: Paul Tully’s True-Blue Delicious Aussie Lamington recipe

What you will need:

3 eggs

½ cup butter

½ cup powdered sugar

1 teaspoon of vanilla essence (if you only have extract use about 1 ½ teaspoons)

1 cup of self-rising flour

½ cup of milk

4 cups powdered sugar

1/3 cup cocoa powder

2 tablespoons butter

½ cup milk

4 tablespoons boiling water

3 cups shredded coconut

Do I enjoy making courthouse puns? Guilty.

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Someone stole my mood ring. I don’t know how I feel about that.

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Method

Beat the eggs well, gradually adding the sugar until dissolved. Add the milk and vanilla essence and then stir in the self-rising flour. Next, whip the butter into the mixture. Pour the mixture into a cake tin or Lamington baking dish and bake in a moderate oven of 180 degrees Celsius for 35 minutes. Allow the cake to cool for at least 10 minutes and then stand for 24 hours preferably in the refrigerator, before applying the icing.

The Chocolate Icing:

Stir the cocoa and icing sugar vigorously in a large bowl, adding the milk, butter and boiling water, warming the chocolate mixture over a very low heat until it has a smooth creamy texture. Cut the sponge cake into equal squares about ½ in x ½ in and, using a fork or thin skewer, dip each piece into the chocolate mixture ensuring that the mixture is liberally and evenly applied. Dip each piece into the desiccated coconut, allowing the Lamingtons to cool on a wire tray or even on parchment paper for several hours.