I guess this post will come to you all a little late in the day (I really need to get my act together) but HAPPY AUSTRALIA day to all my fellow Australians. It’s been a while since I posted but I thought Australia day would be a good time to get back into the swing of things.
This year has been busy so far as we’ve just recently moved house. Yes, unfortunately we had to vacate the first house we moved into when we arrived in Melbourne. We loved our sweet little home and I have so many fond memories from there and so many amazing food creations came out of that kitchen. However, to help me get over the move, we found a beautiful new house to move into, in the same suburb. I’m now well and truly over the old house, and am quite happy being a complete home-body over this long weekend! It’s also been a good time to test out the new kitchen.
So I thought I’d test the oven this long weekend with a traditional Australian recipe – the Lamington. I had planned on changing up the recipe slightly but time just got away from me (not particularly because I was busy but because of my favourite past time – procrastination). So, these are just some straight up, nothing fancy, super tasty, lamingtons (although I have still been dreaming of my Nutella Lamintons I made on the blog – recipe found here).
Also here, I thought I’d just share with you some snaps I took while I was away in Tassie over the Christmas/holiday break. We went took a bit of a drive up the east coast to camp at Coles Bay and do the walk into Wineglass bay. This would have to be my most favourite places in the world. I’ve seen a lot of beaches on my travels and I still don’t think any other place is quite as clean and beautiful as Wineglass bay. Stunning. There’s also a great wine region on the drive up to Coles Bay that we popped our heads into called Miltons. We stopped for a quick wine tasting – they’ve got a really great Pinot Grigio. Augh take me back. And now look – it’s Australia day already.
Happy Australia Day again.
The stunning Wineglass Bay
Coles Bay at sunset
Coles Bay at sunset
Miltons Winery – East Coast Tasmania
175g self raising flour, sifted
1 rounded tsp baking powder
3 eggs, at room temperature
175g butter, softened
175g castor sugar
1/2 tsp vanilla extract
1/4 cup cocoa
3 1/2 cups icing sugar
1/2 cup boiling water
1 tbsp butter
2 cups coconut flakes
1. Preheat oven to 170ºC .
2. In a large bowl add sifted flour and baking powder, eggs, sugar, vanilla extract and butter and mix well until combined.
3. Lightly grease the pan and divide the mixture evenly (I used a pan with small rectangular shapes or place it into one large square pan). Place it in the oven for 15-20 mins depending on the size of the pan. You should be able to smell the cake when it’s ready and the tops should be golden brown. Remove from the oven when cooked and cut into bite size pieces once cooled.
4. It’s best to leave the cakes overnight (normal recipes use day old sponge cake) so the cake is a little firmer. Next mix the cocoa, icing sugar, water and butter and stir until smooth. Pour the coconut into a small bowl. Take a fork and insert it into the cake half way and spoon the cocoa mixture over the cake, then dip it into the coconut to ensure it’s completely covered. Repeat with the remaining cake. Let sit for an hour or so to ensure the moisture sets back through the cake.
5. Best enjoyed on Australia Day after a delicious BBQ!