Lamingtons
I came across this recipe from Australia a few months back. They certainly made me curious so I researched the story about their origin and the name:
Most accounts of the creation of the lamington agree it was named after Lord Lamington, who served as Governor of Queensland from 1896 to 1901.
….the Lamingtons’ chef at Queensland’s Government House, Armand Gallad, was called upon at short notice to provide something to feed unexpected guests during the busy period leading up to Federation in 1900. According to the Melbourne Age newspaper, Gallad cut up some left over French vanilla sponge cake baked the day before, dipped the slices in chocolate and set them in coconut. Coconut was not widely used in European cooking at that time, but was known to Gallad whose wife was from Tahiti where coconut was used in cooking. Lady Lamington’s guests then asked for the recipe.
Ironically, Lord Lamington was believed to have hated the dessert that had been named in his honour, referring to them as “those bloody poofy woolly biscuits”.
Source Account: Wikipedia
I was a little skeptical of making a coconut dessert, as I’ve never been a huge fan, but I think I’ve found a new staple to add to my baking arsenal.
Wow. These little furry monsters are delicious. It all starts with a traditional sponge cake baked in a square tin. Cut it into equal size rectangular pieces. Let cool until solid. Make chocolate frosting and dip all the edges of the Lamington into the frosting until completely covered. While still gooey, roll the cakes in shredded (and sweetened) coconut. Lick fingers. Serve. Try not to over-indulge.
A few more pics after the jump.
