True Blue

Well, the lamington has to be one of the quintessential true blue Aussie desserts/cakes.

There are a few stories as to how the humble but delicious lamington was developed.

The story below, as told to me by a friend. ( more information on Google. )
                                         
Lord Lamington who was the Governor of Queensland from 1896 to 1901 had in his employment, a cook who accidentally dropped the sponge into a chocolate mix.  I am sure as any adventurous cook in the kitchen would do, is to come up with a plan.  Who would possibly want to waste a delicious chocolate soaked vanilla sponge cake, a dousing of coconut was added and the lamington was born. How it became to be named the lamington is up for debate, either being named after Lord or Lady Lamington.

The lamington comes in different shapes, such as a roulade or as a cake filled with fresh cream and raspberry jam / jelly. " Oh, be still my beating heart ! "

Traditionally the lamington is a vanilla sponge with a chocolate dipping sauce and coated in desiccated  coconut.

Another variation is the sponge being dipped in an 'almost set' jelly/ jello mix before being rolled in coconut.

For Australia Day next year,  I think I may try a lemon myrtle flavoured lamington. Lemon myrtle is a native Australia herb which has to be one of my absolute favourite . ( Especially good in cheesecake. )

At Casa T & T the preference is for a chocolate sponge dipped in the chocolate sauce before being rolled in the coconut / cocoa mix.  For a seriously good dessert serve with a scoop of ice cream.
    
                                Ingredients weighed out and really to go.  
                                             

       
                                Cream butter and sugar add eggs followed by dry and
                                wet ingredients.

                                Pour into a lined rectangle cake tin.
                                   

                                Bake at 180 degrees Celsius for about 40 minutes.
                                         

                           
                                Cut into 2.5 cm or 1 inch squares    
   

                              For the dipping sauce combine icing sugar, cocoa powder water and butter.

                               Drop a sponge square into the chocolate sauce, make sure the

                               cake is well coated.

                               Roll around in the coconut / cocoa powder mix.

                               Line the beauties on a cooling rack, place in fridge to set.

                                Serve with a cup of tea, utterly scrumptious !