I know that around this time a bazillian posts about lamingtons pop up (I guess it's kinda like the Australian version of pumpkin around Thanksgiving) but I just cannot resist baking a batch every year. That would be like Christmas without gingerbread. Shudder. Let's not even go there.
This year I decided to use white chocolate and the black cherry jam I made over the Christmas break. I also got crafty and made these little flags because I was feeling particularly patriotic. If you want to print them for your own festivities on the weekend, just click here.
So what do you have planned fellow aussies? I'm thinking a bike ride and picnic in the park. And of course more lamingtons.
White Chocolate Lamingtons
- 250g Butter
- 3/4 cup Sugar
- 2 Eggs
- 1 tsp White Vinegar
- Splash of Vanilla Extract
- Pinch of Salt
- 1 cup Self Raining Flour
- 1 cup Plain Flour
- 1 tsp Baking Powder
- 1 cup Milk
Preheat oven to 180°C and grease and line a rectangular or square baking tin.
Cream butter and sugar until very pale. Add vanilla, eggs and vinegar and mix in well. Combine dry ingredients in another bowl then start adding to wet ingredients while alternating with the milk.
Bake for 30-40 minutes until golden and a skewer inserted into the cake comes out clean.
- 1 cup Coconut Cream
- 200g White Chocolate, roughly chopped
- Shredded Coconut & (any) Berry Jam
Warm coconut cream in a small saucepan over low heat then add chocolate, stirring until smooth. Transfer to a shallow dish.
Slice cake into squares, then slice squares in half so that you have two layers to sandwich together. Spread jam on the bottom half, top with the second layer then submerge lamington into warm ganache before rolling in the coconut. Repeat for all squares.