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The Great Australian Lamington

The Great Australian Lamington
Lord Lamington Governor of Queensland - creator of the world-famous Australian Lamington.

The Humble Australian Lamington - Created in Queensland in 1901


Australian Lamington
THE WORLD-FAMOUS AUSTRALIAN CULINARY ICON NAMED AFTER THE GOVERNOR OF QUEENSLAND - LORD LAMINGTON.

The world-famous Australian lamington is over a century old.

Despite some dubious claims from New Zealand, the lamington is as Australian as meat pies, kangaroos and Holden cars, ranking alongside the other true Australian icons of the pavlova, peach melba and Vegemite.

This Australian culinary icon, which consists of sponge cake dipped in chocolate and liberally sprinkled with fine desiccated coconut, was created through an accident at work by a maid-servant to Lord Lamington, the thoroughly-British eighth Governor of Queensland.

The maid-servant was working at Government House in Brisbane when she accidentally dropped the Governor's favourite sponge cake into some melted chocolate.

Lord Lamington was not a person of wasteful habits and suggested that it be dipped in coconut to cover the chocolate to avoid messy fingers.

Paul Tully celebrates
the 100th anniversary
of the world renowned
Australian lamington
on 19 December 2001
Lord Lamington devoured this new taste sensation with great delight and the maid-servant's error was proclaimed a magnificent success by all! The Governor however is on the record as calling them "those bloody poofy woolly biscuits".

Lord Lamington was born in London, England on 29 July 1860 as Charles Wallace Alexander Napier COCHRANE-BAILLIE holding the aristocratic title of Baron Lamington.

He was Governor of Queensland from 9 April 1896 to 19 December 1901.

After leaving Queensland, he went on to become the Governor of Bombay in India for 4 years. He died at Lamington House, Lanarkshire, Scotland, in 1940.

According to Hansard page 728 at the Australian Constitutional Convention in Canberra on 11 February 1998, Cr Paul Tully, an elected delegate representing "Queenslanders for a Republic" suggested that his extensive research of the Governors of the 6 Australian colonies and states had produced evidence of only "one, single, solitary, positive achievement of any Governor since the First Fleet arrived in 1788" and that was Lord Lamington's contribution to the culinary delights of the Australian nation!

Lord Lamington served Queensland for 5 years but despite all of his colonial, aristocratic pomp and ceremony, the only thing which Charles Wallace Alexander Napier COCHRANE-BAILLIE will ever be remembered for in Australia is the creation of the world-famous lamington.

PAUL TULLY'S TRUE-BLUE DELICIOUS AUSSIE LAMINGTON RECIPE

INGREDIENTS
3 eggs
1/2 cup butter
1/2 cup castor sugar
1 teaspoon vanilla essence
1 cup self-raising flour 1/2 cup milk.

Beat the eggs well, gradually adding the sugar until dissolved. Add the milk and vanilla essence and then stir in the self raising flour and 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
4 cups icing sugar
1/3 cup cocoa
2 tablespoons butter
1/2 cup milk
4 tablespoons boiling water
3 cups desiccated coconut.

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 5cm x 5cm 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 for several hours.

THEN SIT BACK, RELAX AND SAVOUR THE DELIGHTS OF YESTERYEAR COURTESY OF LORD LAMINGTON'S ABSENT-MINDED MAID-SERVANT!

THANK GOD, THE LAMINGTON WAS NOT CHRISTENED THE "COCHRANE-BAILLIE". IMAGINE ASKING FOR A "COCHRANE-BAILLIE" IN A CAKE SHOP!


Do you have an interesting historical anecdote about the Australian lamington?
Please email the Australian Lamington Official Website.


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Glamouring the slice of Lamington - Easy way to make Australia's culinary icon

Add caption
Kitchen Know How Made Easy.

From our irresistible cover star, the lamington slice, to these impressive looking Inside-out lamingtons, we've taken the iconic flavours of the lamington - chocolate, jam and coconut - and given it a fab new look. 

Who doesn't love a makeover!

Inside-out lamingtons

Makes: 24

Preparation: 40 minutes (plus cooling, overnight standing and 1 hour refrigeration) 

Cook:
25 minutes

You'll need to start this recipe 
the day before serving.

6 eggs
¾ cup caster sugar
1 teaspoon vanilla extract
½ cup cocoa powder
½ cup self-raising flour
½ cup plain flour
30g butter, melted, cooled
1½ x 150g packets chocolate sprinkles
Raspberry cream
300ml thickened cream
1½ tablespoons icing sugar mixture
50g sachet coconut milk powder
70g fresh raspberries, chopped
White icing
9 cups pure icing sugar, sifted
30g butter, finely chopped
1 cup boiling water

1 Preheat oven to 180°C/160°C fan-forced. Grease and line a 5.5cm deep, 23cm x 33cm (top) roasting pan.

2 Using an electric mixer, beat eggs, sugar and vanilla until thick and creamy.

3 Meanwhile, sift cocoa and flours 3 times into a bowl. Add cocoa mixture to egg mixture. Fold gently to combine. Fold in butter. Pour into prepared pan. Level top. 

4 Bake for 25 minutes or until a skewer inserted into centre of cake comes out clean. Cool in pan for 2 minutes. Turn out onto a baking paper-lined wire rack to cool completely. Cover with a clean tea towel. Set aside overnight (see note). 

5 Make Raspberry cream Using an electric mixer, beat cream, sugar and coconut milk powder until mixture forms firm peaks. Fold in raspberries. 

6 Cut cake lengthways into 4. Cut each piece into 6 equal squares. Split each square in half. Divide raspberry cream among 
½ the cakes. Sandwich with remaining 
cake tops. Refrigerate for 10 minutes.
  
7 Make White icing Combine ½ the sugar, ½ the butter and ½ the boiling water in a bowl, stirring until smooth. Place 2 wire racks over 2 large baking paper-lined baking trays. Place cakes on wire racks. Using a large metal spoon, carefully pour icing over each cake to completely cover. Refrigerate for 10 minutes or until icing is firm. Turn cakes over. Spread a small amount of icing over each base to cover. Refrigerate for 10 minutes or until firm. Turn cakes over. 

8 Combine remaining sugar, butter and boiling water in a bowl, stirring until smooth. Using a large metal spoon, carefully pour icing over 1 cake to completely cover. Lightly sprinkle top and sides with sprinkles. Repeat with remaining cakes. Refrigerate for 30 minutes or until icing is firm. Serve.


Cook's note: The cake is best made the day before icing, otherwise it may crumble while being iced.

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