Weekend Cooking: National Lamington Day

If you look around the internet long enough, you can find a day for just about anything. The other day at work we were talking about the fact that it was World Chocolate Day (7 July). I then went down the rabbit's hole and found that National Cheese Day exists (June 4). There are even days for particular types of cheese (National Cheddar Day - February 13), but not every type. For example, I couldn't find a National Parmesan Day.

In fact, there are so many "days" it is almost impossible to keep up. I found this website where they attempt to, but even then I don't think it is complete because frankly, there are just so many days.

This week, according to the website, these are just a few of the days:

July 12 - Pecan Pie Day and Etch-a-Sketch Day
July 13 - French Fries Day and Town Crier Day
July 14 - Mac and Cheese Day and Shark Awareness Day
July 15 - Orange Chicken Day and Pet Fire Safety Day
July 16 - Fresh Spinach Day and Guinea Pig Appreciation Day
July 17 - Peach Ice Cream Day and World Emoji Day
July 18 - Insurance Nerd Day and Caviar Day

The day I really want to talk about this week though, is National Lamington Day, which is July 21.

I shared a recipe for a traditional lamington  a few years ago now and posted it again yesterday as my first Vintage post, so today I am going to share a pimped up version of lamington.

Firstly, what is a lamington? It is traditionally a sponge cake that is dipped in a chocolate sauce and then rolled in coconut. For variations, you can add jam and or fresh cream. I wouldn't often choose to buy a lamington from a bakery because sometimes they can be a bit average, but when they are good, man, they are really good.

This recipe comes from the book Bake Australia Great by Katherine Sabbath which I bought earlier this year. Katherine Sabbath is famous for her amazing cake designs and has regularly appeared on shows like Masterchef, setting the contestants mind blowing challenges.

I have to say, despite the fact that the finished product looks very impressive, it is actually a pretty simple recipe, but when I served it up as dessert at a dinner with friends a few weeks ago, they were suitably impressed.

I would mention that there was a lot of ganache and coconut left over so I intended making a trifle with the cake tops which I cut off to try and make it even, some ganache, some coconut, some leftover raspberries and some cream. I still think it is a good idea, even though I didn't quite get around to doing it! Next time! I do think there will be a next time!

Glamington (Katherine Sabbath)

Vanilla cake

½ cup(130 g) unsalted butter, softened
1 cup(220 g) caster sugar
1 tspvanilla bean paste
3large eggs, at room temperature
2⅓ cups(375 g) self-raising flour
1 cup(250 ml) milk, at room temperature
1 pinchsalt

White chocolate ganache

1 cup(250 ml) single (pure) cream
500 g(1 lb 2 oz) white chocolate melts
pink gel food colouring

Filling

3 cups(255 g) fine desiccated coconut
300 ml(10½ fl oz) single (pure) cream
125 g(4½ oz) fresh raspberries



1. To make the cake, preheat the oven to 160°C (320°F) fan forced. Grease three 15 cm (6 inch) shallow round cake tins.

2. Using an electric mixer fitted with the paddle attachment, cream the butter, sugar and vanilla until light and fluffy. Add the eggs, one at a time, and mix until thoroughly combined.

3. Gently incorporate the flour in three batches, alternating with the milk in two batches. Add the salt and mix until just combined, being careful not to over-mix.

4. Divide the batter among the cake tins. Bake for about 20–30 minutes or until a skewer inserted into the centre of each cake comes out clean. Leave the cakes to cool in the tins for 15 minutes before turning onto a wire rack, upside down, to cool completely. Cover and set aside.

5. To make the ganache, pour the cream into a small saucepan and bring to a rolling boil (there should be bubbles all over the surface, not just around the edge). Remove from the heat and add the chocolate, stirring until there are no lumps.

6. Stir in the pink colouring until the desired shade is reached.

7. Set the ganache aside until it cools and thickens slightly. If needed, briefly chill it in the fridge (for about 5–10 minutes), then stir again until smooth. Once the ganache has reached the right consistency, transfer it to a wide, shallow dish.

8. For the decoration, put the coconut in a wide, shallow dish. Gently dip one of the cake layers into the pink ganache, ensuring even coverage, then dip into the coconut. Place the cake on a plate and refrigerate for 30 minutes or until set. Repeat with the remaining cake layers.

9. Using an electric mixer fitted with the whisk attachment, whip the cream until stiff peaks form.

10. Place the bottom cake layer on a cake stand or plate. Dollop a generous amount of whipped cream on top and spread it over the cake. Stud the cream with the raspberries. Spread a little more whipped cream on top to help secure the next cake layer.

11. Add the second cake layer and top with more cream and raspberries. Gently place the third cake layer on top.

Decorating tips:

To prepare the ganache using the microwave, put the white chocolate melts in a microwave-safe bowl. Pour the cream into another microwave-safe container and heat for 30–40 seconds or just until it starts to boil.

Pour the cream over the white chocolate, making sure that most of the white chocolate is covered. Set aside for 5 minutes, then stir in a gentle, circular motion until the white chocolate has melted and the mixture is smooth. If needed, microwave for another 10 seconds at a time, stirring gently until smooth.

You can also cook the cake batter in one 15 cm (6 inch) deep cake tin. Increase the baking time to 50–60 minutes. Once the cake is completely cooled, use a long, thin knife to divide it into three even layers.

Recipe and image from Bake Australia Great by Katherine Sabbath (Murdoch Book, $39.99)



What's the most unusual day you have heard of? And did you celebrate Insurance Nerd Day?

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page.

Weekend Cooking: June Bakes

It's the last Saturday of the month and that means it is time to share my baking for this month. I started doing this earlier this year because otherwise every Weekend Cooking post would be about something sweet, which might be a bit much.

Lemon and Blueberry crumble cake - This was the first of Queen Baking Club Challenges for this month, and it was definitely a winner! I'll be making this one again.

Sausage Rolls - I know that this isn't sweet but it is still baking. I have never made sausage rolls before. They have always been on my want to make list but never got  there, until now. These were a big hit in my house. The leftovers disappeared into the man-child's bedroom never to be seen again. I am planning to share the recipe for this in the next couple of weeks.

Easy Pain au Chocolate - I had a sheet of pastry leftover from the sausage rolls so I whipped up a few of these. This is a recipe that I originally found in a novel by Barbara O'Neal

Chocolate and Raspberry Self Saucing pudding - Another Queen Baking Club Challenge, this one was my birthday dessert. It was easy, and delicious, although there

White Chocolate Cheesecake - This is my go to dessert when cooking for friends. One that I have been making for more than ten years, and that my friends all fight over the leftovers.

I am also linking up to In My Kitchen hosted by Sherry's Picking

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page.

Weekend Cooking: Arnott's Monte Carlo biscuits

A couple of weeks ago now, I shared all the things I baked in May. One of those delicious morsels was the Monte Carlo biscuit/cookie. Several people asked me about those so today I am sharing the recipe.

First, a little history. Arnott's is possibly one of the best known brands in Australian food. The company was started back in 1847 by a Scottish immigrant by the name of William Arnott. Originally he was a baker who cooked pies and biscuits. The business remained family owned until 1975, but was sold to an American company in the 1990s. Despite concerns that it would lose it's Australian identity, it still makes some of the most iconic Aussie biscuits including Tim Tams, Iced Vovos, Scotch Fingers and Monte Carlos and so many more.

Back in April, Arnott's announced that they would be releasing the recipes for some of their biscuits in response to the fact that so many people were baking more than they had before because of social isolation restrictions thanks to COVID-19. There was much fanfare to these announcements.

They went on to release three recipes, before they switched to releasing recipes made using their biscuits. The cynic in me suggests that maybe they had the publicity they needed. The three recipes were for Scotch Fingers, Iced Vovos and Monte Carlos. I do intend to try the other recipes but I haven''t done so yet. For those who don't know Scotch Fingers are a shortbread biscuit that you can break in half to dunk in your cup of tea, and Iced Vovos are a sweet biscuit with a two strips of fondant icing either side of a strip of raspberry jam and then sprinkled with coconut. Generations of Australians would swear that they used to have marshmallow instead of icing. 

I have to say the biscuits that this recipe makes is Delicious with a capital D. Does it take exactly like a Monte  Carlo from the packet - not exactly. I think you can taste the lemon a lot more in my version. They were so good though, and definitely something that we will make again. 

One thing to note, I strained my jam to get the pips out even though the recipe didn't say to do so.

Another thing to note. Golden syrup is a cane sugar syrup which is available in some places. In the comments on my very first Weekend Cooking post there are some suggestions as to what to use instead (maybe maple syrup or light corn syrup although they are not quite as sweet as golden syrup.

Monte Carlo

Prep time: 10 mins
Cook time: 14 mins

Biscuit

125gm butter, softened
½ cup (125g) caster sugar
½ tsp finely grated lemon rind
1 tsp vanilla essence
2 tbsp golden syrup
1 egg
40g desiccated coconut
1½ cups (240g) plain flour

Cream filling

60g butter
¾ cup (150g) pure icing sugar
2 tsp milk

Raspberry jam


Preheat oven to 170°C. Line a baking sheet with baking paper. 

In a medium mixing bowl place butter, sugar, lemon rind, vanilla and golden syrup. Beat for approx. 1 minute. Add egg and beat for a further minute. Do not overbeat. Stir in sifted flour and coconut until well combined. 

Place half the dough mixture on a piece of baking paper and wrap to form a log. Repeat with remaining dough mixture. 

Place in refrigerator for 15 minutes or until slightly firm. Using a serrated knife, cut into 8mm slices. 

Place on baking sheet and bake for 14 minutes or until golden. 

Allow to cool on tray for 5 minutes then place on a cooling rack to cool.

For the cream filling, place butter, sugar and milk in a medium bowl and beat until light and fluffy.

Sandwich cooled biscuits with jam and cream

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page.

Weekend Cooking: March bakes

I got a bit shock the other day. I opened the cupboard where we normally keep flour to find not one but two packets of vanilla cake  mix....what the heck. I haven't made a packet cake mix for years. I am not sure if my husband doubts my ability to keep him in the cake which he has become accustomed or is it something else! He said it was in case we run out of flour, but I think I am going to have to go supervise the shopping from now on!

I have been a bit torn about baking for the last couple of weeks. Yes, we need to keep living as best we can, but should we be limiting cooking to essentials given that we are mostly in shutdown, and the shortages we have seen in things like flour in the shops. I do think that we do need to find enjoyment and pleasure where we can though so every now and again should be okay right?

It almost seems surreal to think that it was only early March when everything was normal and yet here we are in a completely different world.

One of the things that is normal in my workplace is cake cart. Every couple of months, one of the teams in my division is responsible for bringing in cake which we then sell to the rest of the division and the funds raised go towards our Christmas party.

My contribution to the cake cart were Carrot, Walnut and Ginger Cake (which I have posted about before here) and Double Vanilla Custard Tarts. Both got rave reviews, especially the cake!

In addition I made this month's Queen Baking Club recipes. The first was a Sour Cream and Apple slice and the second was Raspberry and Almond Friands.

Let's see how much baking we get done in April!

I am sharing this post with In My Kitchen

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. For more information, see the welcome post.