I tell you blogfriends, I am an old woman trapped in a thirty-something woman's body. Actually it's not a bad place to be. It was worse when I was trapped in a teenager's body.
But I digress. I was about to tell you about making lamingtons. These are a NZ/Australian classic. They are sweet and delicious and so peculiar in their own way.
To make a lamington, you first need to make a sponge cake. I make a 3-egg sponge from out of the Edmonds cookbook*, but any sponge cake will do. You could make it easy and buy one. Here is a top tip: you can do this a week ahead and put it in the freezer till you're ready for assembly.
On the day of assembly, make up a raspberry or strawberry jelly with 1 and 1/2 cups water instead of the usual 2 cups. Add 1/4 c of sieved red jam. I used the last of the grape jelly I made last summer. Let the jelly begin to set. When it reaches the consistency of raw egg whites, cut your frozen sponge into squares and roll it in the jelly. Then roll it in dessicated coconut, and you're done. You have just made pink, fluffy, super-special party food, good enough for a lady of 6, 38, or 88.
It's always a big relief when the birthdays are over for the year. I enjoyed my lamingtons immensely, but enjoyed my two glass of wine after the party even more.
*Basic sponge cake (from the Edmond's cookbook)
Beat 3 eggs, 175 g sugar, and a pinch of salt until thick- about 7 minutes with an electric beater. Fold in gently 125 g flour sifted with 1 t baking powder. Then, add 50 g butter melted with 2 T boiling water and fold in gently. Bake in a square tin for 25-30 min at 180 degrees Celsius.