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Different Ways with Lamingtons

Different Ways with Lamingtons

by Mireille Kilgour

shutterstock_123176002 The lamington is an Australian baking classic, with plenty of variations possible for experimental home bakers.

On top of the standard sponge cake, chocolate icing, coconut and optional jam filling, Good Food has unearthed a wide range of interesting additions and alternatives to this popular cake.

Instead of the traditional sponge cake, a butter cake can be used to give a denser lamington. You could even use mudcake as the base for a more indulgent treat.

Jam, if you are using it, can be added in different ways: either sandwiched between the sponge or injected into the centre of the cake similar to a doughnut. There is room for experimentation with the flavour of the jam too; Melbourne baker Nat Paull prefers blackberry or sour cherry, but said in a recent Good Food article that curd and marmalade are other options she is trying out.

The chocolate coating can be flavoured icing or a ganache; according to Paull, the secret to keeping the cake's shape during the coating process is to freeze the sponge before dunking it in the chocolate mixture.

Finally, the coconut that covers the lamington may be shredded or desiccated, toasted or raw. Less confident bakers may appreciate professional baker Orlando Artavilla's suggestion of shredded coconut as a disguise for less-than-perfect lamingtons.

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Mireille Kilgour

Mireille Kilgour has been an entrepreneur for 35 years in the hospitality sector. French born, she has been an accomplished business owner and operator for a number of Sydney venues. Leading the industry with high profile institutions such as Lamrock Café Bondi, she has endless passion for the industry, and now has the pleasure of supporting restaurants to fill their tables with the new Good Food Gift Card program.