I haven't posted any recipes for a while even though I cooked every day, honestly. But as some of my recipes are featured regularly in a lovely food magazine demanding tight deadline, and I work on our own Kiddies Kitchen Christmas magazine apparently as well, I can hardly squeeze some time for my sweet blog. And meanwhile we have been in the middle of house hunting in the last 3 weeks as we decided to move to north, Chesterfield.
It's a bigger city than Boston, with lots of opportunity in terms of schools and sports, and in job as well. We have spent here nearly two years and we'll leave some great friends here whom I'll miss so much....But the distance will be only 70 miles so two hours driving and can be seen again. And I'm quite sure we'll have new friends as have had already some there.
The recipe of lamington is a really sweet memory of my childhood. We usually baked it with my Mum and Sister in Festive period. We had no perfect recipe so we improvised sometime and baked by heart. Sometimes it was a real disaster but always went off. Recently I found a really good recipe which is quite easy to follow for the beginners, too. Lamington is a common dessert in Australia and in Eastern Europe loved by most of the kids. If they want to give a help just go for it!
for a 23x35 cm rectangle dish
for the cake:
400 gr plain flour
2 teaspoon baking powder
80 gr unsalted butter
300 gr granulated sugar
1 teaspoon vanilla paste
3 tbsp runny honey
200 ml milk
for the chocolate sauce:
for the chocolate sauce:
250 gr soft butter
250 gr sugar
3 tbsp cocoa powder
8 tbsp milk
50 ml rum
for the coating:
150-200 gr desiccatd coconut
- Line the baking tin with a greaseproof paper. Preheat oven to 180C.
- Put the butter and sugar into the bowl of a stand mixer. Mix on medium until pale and fluffy. Add the eggs each by each, then the honey. Mix on low until smooth.
- In an other bowl mix the flour with baking powder, then add to butter mixture. Stir carefully with a wooden spoon, then add the milk. Keep an eye on not to overmix otherwise it will be dense and gummy.
- Pour the mixture into the tin and bake for 25-30 minutes, or until the skewer comes out clean. Leave to cool to room temperature, then cut into squares.
- Meanwhile make the sauce: in a small pan heat together all the ingredients except rum. Stir well with a wire whisk to get a smooth, silky sauce. Remove from the hob and add the rum and leave to cool for a few minutes.
- Pour the coconut into a bowl. With a fork put the cake into the sauce, coat the edges nicely then cover with coconut. Put them on a cake stand or a wire rack. Can be stored in the fridge for up to 3-4 days.