OK, so I am a little bit un-Australian when it comes to lamingtons. Serve me up a pavlova any day, and I’m as Aussie as they come. But the iconic lamington? Not so much. BUT, I did think it was time to get over my prejudice against what I actually find to be quite a dry cake by adding, (you guessed it) swathes of cream and the best jam on the planet, the also iconic Strawberry Vanilla Jam...trust me. You need to make that if you haven’t already tried it. I think I am calling these Glamingtons. Because they are so much more glamorous than a straight lamington. But I digress.
The most common story of the origin of lamingtons can be found here. I have to add my take on it of course. So instead of a syrupy chocolate sauce for dipping, I have gone full ganache on you with an amazing single origin Ecuadorean chocolate that I just got from Callebaut that I am a little obsessed with. However, you can rock it with any chocolate of your choice, just don’t send me emails about your disappointment!!
Then there is the coconut. Shredded has flavour, toasted shredded has more flavour. Up to you. Or do as I do and try rolling them in MORE milled chocolate...oh heaven.
As for jam and cream in the middle, why wouldn’t you? Seriously. So live it up this Aussie Day. Glamingtons on speed...or something. They are a bit yum, and so pretty don’t you agree?
- 8 large eggs
- 250 g golden caster sugar
- 250 g plain flour in two batches
- 30 g butter, melted
- Pinch Pink Salt Flakes BUY
- 600 g Chocolate - Callebaut dark, in pieces BUY
- 300 g cream plus more for serving
- 400 g toasted or not (approx)
- 200 g Chocolate - Callebaut dark, milled for rolling (optional) BUY
- Strawberry Vanilla Jam to serve Recipe
Premake the Strawberry Jam if using.
Place eggs and sugar into TM bowl and whip 8 min/37°C/Butterfly/speed 3/MC off.
Whip 20 min/Butterfly/speed 3/MC off.
Preheat oven to 190° and place a rack in the centre of the oven. Butter the sides and line the base of a 30cm x 20cm cake tin with straight sides and set aside.
Add half the sifted flour and salt to TM bowl and incorporate 6 sec/Interval.
Pour in the melted butter then add the second half of the flour. Incorporate 12 sec/Interval. FInish combining but gently folding with a silicone spatula.
Spread into prepared tin and bake 20 minutes or until golden and springing back when you touch it.
Remove fro oven and cool for 10 minutes on a cake rack in the tin. Tip it out and cool completely before proceeding. (I like to freeze my cakes prior to frosting or in this case dipping them.)
Cut the sponge into 5cm square pieces. Freeze for a few hours.
To make ganache place chocolate and 300g cream into TM bowl and melt 13 min/37°C/speed 1. Pour out into insulated serving bowl.
Scatter the coconut over a tray. I suggest doing this in smaller batches as the coconut starts to get all chocolatey, which can be a good thing, but it doesn’t look as good.
Using two forks, dip each lamington into the chocolate and shake to remove excess. Roll in the coconut and place on a wire rack that is on top of a tray. Allow chocolate to set before storing in an airtight container in the fridge. (Some people say the pantry, but in our Aussie weather, I think the fridge is best!)
Alternatively, place milled chocolate into a small bowl and use to roll the dipped lamingtons.
To serve, split each lamington in half and dollop the jam and pipe a generous amount of cream on the bottom of each half. Top with the other half and try to wrap your mouth around it politely. Good luck with that.