Monday, 16 May 2011

Royal wedding Lamingtons !

I know , I know jthe wedding is sooo last week , well actuallly so last 2 weeks ago... but we had a little party when we were watching it on April 29th ! I thought that called for some baking & because my life just seems to be getting more busier by the week I have just got around to posting this ! I guess the Royal fever has died down a little bit ...but my baking lives for ever - just like I hope Wills and Cates love will ( awwwwww ) . Now on to the important part what did I bake ? I opted for a Kiwi take on our royal connection as part of the commonwealth nations . I chose Lamingtons & Melting Moments , probaly two of the most popular baked goods in NZ not counting custard squares ( thats a whole other post ). Lamingtons are like a victoria sponge dipped in chocolate sauce  ( or can be raspberry ) & rolled in desiccated coconut , split & filled with whipped cream & Jam - yes almost heaven !

I have never made Lamingtons before - eaten a lot , some bad some ok & others really good ( few & far between ) , These lamingtons were DEVINE .

 Both recipes came from two wonderful books by Alexia johnston  - Ladies a plate & A second Helping ... which are my favourite NZ baking books in the world !


For the cakes :

115 g butter
3/4 cup caster sugar
2 eggs
1 1/2 cups flour
1 tsp baking powder
1/2 cup milk
1 tsp vanilla essence

Lamington Syrup :

500 ml water
55 g butter
450 g caster sugar
55 g cocoa

Coating & filling :

Whipped cream ( 200 ml ) always whipped with icing sugar
225 g coconut ( more or less )
Jam of your preference ( I used plum )

Mixing & Baking -

1. Preheat oven to 180 c . Line a 20 cm square tin with baking paper
2. Cream butter until smooth , add sugar gradually and beat till mixture is light & fluffy
3. Add eggs one at a time , beating well after each addition
4. Sift flour & baking powder together add add to the mixture alternatively with the milk and vanilla
5. scoop into prepared tin and bake for around 20 mins until golden . Cool on rack
6. store airtight until you are ready to use , best the next day & cut into squares

Chocolate Syrup -

1. Bring everything to the boil , stirring , then leave to cool before using ( as this makes heaps of syrup you can keep it in the fridge for next time )
2. Put the desiccated  coconut in a large bowl
3. Use a fork & drop each piece of sponge into chocolate sauce completely  then shake off excess & roll in coconut evenly . Set aside on a rack to dry

4. About an hour before serving them slice them almost through on a diagonal and spoon the whipped cream in , finishing with a dollop of Jam !

Sit back and admire them , then eat eat eat !

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