Receta Recipe For Lamingtons With A Twist
Larousse Gastronomique (page 598) defines a lamington as ‘a small Australian cake, made from a square of sponge coated in chocolate icing and dipped in dessicated coconut‘ (abbreviated). The cakes are named after Lord Lamington who was the governor of Queensland from 1896-1901. The idea is to soak sponge in a chocolate sauce and then leave that to set, before dusting with dessicated coconut to make it easy to eat. As Dave does not like coconut I have never bought these as a treat, nor made them. However when Marcellina set us the task of making lamingtons for the Daring Bakers’ challenge this month and allowed us to make them using any flavouring and topping we wanted to, I decided to go with what Dave loves. On our last day in Paris, Dave and I went for ice cream. My last ice cream treat will always be a split cup of hazelnut (my favourite choice) and something new. That way, if the something new disappoints at least I have my favourite to end with. Dave always has his favourites and on that day he had chocolate, raspberry and pistachio. So I made a Genoese sponge (recipe adapted from Larousse Gastronomique page 494) and replaced some of the flour with cocoa powder to make a chocolate cake, which I then coated with raspberry curd. The recipe for the curd has been adapted with permission from Lorraine and it made a runnier curd than what my recipe makes. I then sprinkled on pistachio nuts and presented Dave with his treat. He told me that the raspberry comes through and that the nuts offer texture. To me, that is the perfect dessert and I hope if you don’t like traditional lamingtons you will give the ones I have made a go.
Lamingtons
Lamingtons All Rights Reserved: an original concept from Lavender and Lime
300g raspberries 5 egg yolks 140g fructose 125g butter, cubed zest of 2 limes 50mls lime juice, you might need to adjust slightly as you want a total of 250mls juice 138g caster sugar - I used fructose 12.5mls vanilla sugar - I used fructose 4 eggs, lightly beaten 1 large pinch of salt 115g flour, sifted 10g cocoa powder, sifted 63g butter, melted 100g pistachio nuts, finely chopped
Place the raspberries into a jug Using a stick blender purée until smooth Sieve into a jug to get the juice You are looking for 200mls, but don't worry if it is slightly more or less, just adjust the lime juice Place the yolks and fructose into a thick bottomed sauce pan Whisk until at the ribbon stage Place onto the stove at a low temperature setting and add the butter Allow the butter to melt before adding the raspberry juice, lime juice and zest Stir occasionally with a wooden spoon until the curd reaches 75° Celsius Remove from the heat and cover with a lid Leave to cool completely before placing into a sterilized glass jar
Preheat the oven to 200° Celsius Place the sugars, eggs and salt into a stand mixer bowl Over a bain-marie, whisk until thick and pale Do not short cut this stage as you want a light and airy sponge Try and get the volume to double at least Remove from the heat and using a balloon whisk, whisk until completely cooled down Place the flour and cocoa into a jug and mix Pour a third down the side of the bowl and gently fold in until all the flour is incorporated Repeat until you have folded in all of the flour Place the butter into a jug and slowly pour down the side of the bowl Mix gently until completely incorporated Pour the batter into a lined square baking tin Bake for 10 minutes Turn out immediately and leave to cool Cut the sponge cake into 4cm squares You want the height to be 4cm (or as close) as well, so if your squares are not high enough, sandwich 2 together Coat the outside with curd and place into the fridge to set for an hour Dust with the pistachios and serve 3.3.3070
Click on the links for conversions and notes.
Blog-checking lines: For the May challenge Marcellina from Marcellina in Cucina dared us to make Lamingtons. An Australian delicacy that is as tasty as it is elegant
What I blogged May 28:
Tandy
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About Tandy
Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, two dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.