It's become a bit of a tradition for me to make some version of lamington on this blog for Australia Day (see?) and since this will be my last one on the inside for a little while, I thought I better make it extra special this year. Like mini cake special. With foliage cake toppers just to be extra fancy.
To construct the cake toppers, I got my snip on around the garden then bound a couple of leafy twigs together at the top of a skewer using floral tape. To finish it off I just wrapped some twine over the ugly tape. I also liked it a little wild so didn't trim the twigs after securing them but if you're into neat edges and all that you could just go ahead and do that to yours. Done and cake time!
Lamington Mini Cake
For the cake:
3/4 cup Sugar
1 tsp White Vinegar
Dash of Vanilla Extract
1 cup Milk
1 cup Self Raising Flour
1 cup Plain Flour
1tsp Baking Powder
Pinch of Salt
For the topping:
1 cup Coconut Cream
200g Dark Chocolate
Fresh Strawberries, sliced
Preheat oven to 180°C and grease and line a rectangular 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 add to wet ingredients in 3-4 batches, alternating with the milk.
Bake for 30-40 minutes until golden and a skewer inserted into the cake comes out clean. Set aside to cool.
For the topping, warm coconut cream in a small saucepan over low heat then add chocolate, stirring until smooth. Transfer to a shallow dish.
Slice cake into four equal sized circles then submerge into warm ganache before rolling in the coconut.
Repeat with all cake circles and place each slice on top of the previous with strawberries arranged between each layer.
So I'm thinking I'll have to give my lamingtons a British twist next year. Maybe a cream tea version? Or HP sauce instead of chocolate ganache. We'll see.
Have a safe long weekend aussie friends! You're all rooting for Taylor Swift with me right?