Happy Australian Day – Lamingtons

Happy Aussie Day! I am so glad that the weather will be sunny because it is BBQ time with my friends in our backyard. And while we celebrate Aussie day, let’s not forget those in Queensland and those where friends and loved ones have been affected by the recent natural disaster which has affected 75% of Queensland.

Our workplace held a cake stall last week where many of us baked goodies to raise funds for the Queensland Flood Appeal. We managed to raise almost $1000 by selling our goodies to fellow colleagues and our company matched dollar to dollar to what we raised as well. Look at our spread! Cupcakes, lemon slices, muffins, chocolate cake…. just to name some.

cake stall

cake stall


I made lamingtons for the cake stall. Lamingtons is such a traditional cake and it has always been a popular fun raising cake. Most Aussies grew up eating lamingtons and so there was a lot of lamington love in the room.

lamingtons

lamingtons

lamingtons

lamingtons

Victorian Restaurants Unite has been set up as a central point for restaurants, suppliers and staff wishing to participate  and be involved in fund raising activities when needed and this is the time. Many in the industry will be holding activities or events on Australia Day to raise more funds for the flood victims. Here is the list – Participating restaurants/cafe

Many Nuffnang bloggers have donated their craft, skills and time to the Nuffnang United QLD Flood Appeal Auction. Find out more here. Or click on the Nuffnang banner on the right of this post.

If you are having a BBQ like us, then hold an Australian #BBQ for Flood. Learn more about it here.

Every bit counts!

Lamingtons

Lamingtons

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Ingredients:

lamington cake

  • 6 eggs
  • 150g of caster sugar
  • 50g of corn flour
  • 75g of plain flour
  • 50g of self-raising flour
  • 160g of fine desiccated coconut

Icing

  • 640g icing sugar
  • 50g of cocoa powder
  • 15g of melted butter
  • 250ml of milk

Method:

  1. Preheat oven to 180C/160C fan force. Grease a 20cm x 30cm lamington pan. I used a smaller version and so made 2 batches. Line the tray with baking paper and extend the paper over the sides
  2. Beat the eggs in a mixer for about 10mins or until thick and creamy and then gradually beat in the sugar, dissolving in between additions. Fold in the triple sifted flour
  3. Spread the mixture into the pan, bake for about 30-35 mins. Turn cake out immediately onto a baking-paper covered wired rack to cool. Do this or it will stick to the wire rack
  4. While waiting for the cake to cool , make the icing. Sift the icing sugar and cocoa into a medium heat bowl, stir in the butter and milk. Place the bowl over a simmering pot and stir until the icing is of coating consistency
  5. Cut the cake into equal pieces. Dip each in icing, drain off excess and then toss the squares in the coconut
  6. Place lamingtons onto the wire rack to set
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