Bet you thought we were going to say lamb?
Nope. While the rest of Australia is deliberating what to chuck on the BBQ, we’re thinking about the most important part of any meal… the dessert of course!
We are big fans of Australia Day here at Peard Real Estate (and we have a bit of a sweet-tooth). We love what the day stands for and are always excited to get together with our mates and celebrate all that is this beautiful country of ours. We’re all about making the day as Aussie as possible, and if you ask us, the day would not be complete without a true blue, Aussie dessert.
This year, we’re choosing the famous lamington! If you’re hosting a BBQ at your place, this yummy treat is sure to be a hit with your friends, and this one comes with a little “pink” twist.
So here it is… our Aussie Day dessert pick:
THE PINK LAMINGTON
RECIPE (Serves 12)
What you will need
250g unsalted butter, at room temperature
300g caster sugar
4 medium eggs, lightly beaten
1/2 teaspoon vanilla extract
500g self-raising flour
A pinch salt
Icing and coating
385g icing sugar
20g unsalted butter, finely diced
a little pink food colouring
250g shredded coconut
250ml double cream
15g icing sugar
1/2 teaspoon vanilla extract
4 tablespoons raspberry jam
1. Heat the oven to 170°C. We recommend using a baking tin that is approx. 20cm x 30cm and roughly 3cm deep.
Grease the tin and cover with baking paper.
2. Using an electric mixer, cream the butter and sugar together until pale and fluffy. Add the eggs little by little, beating well after each addition. Mix in the vanilla.
3. Sift the flour and salt together. Mix with milk and flour. Take care not to over mix the batter. Transfer the mixture to the prepared cake tin and level the surface with a palette knife.
4. Bake for 30-35 minutes, until the cake is well risen and golden and springs back when lightly pressed with your finger. Leave to cool in the tin, remove from the tin and leave in the fridge for 1 hour to firm up.
5. Using a long, serrated knife, cut the sponge into 12 equal pieces.
6. Sift the icing sugar into a heatproof bowl. Gradually add the milk, whisking to keep the mixture smooth, then add the butter. Place the bowl over a pan of gently simmering water, making sure the water does not touch the base of the bowl. Stir continuously for 3-4 minutes, until the icing is hot. Remove from the heat and stir in a little pink colouring.
7. Put the shredded coconut in a bowl. One at a time, dip each lamington into the icing, using a fish slice or spatula to lift them out. Make sure the excess icing has drained off back into the bowl of icing, then place the lamington in the coconut and roll to coat. Lift on to a tray lined with baking paper and leave for 2 hours to firm and set.
8. To make the filling, put the double cream, icing sugar and vanilla in a bowl and whisk to medium peaks. It should be thick enough to spread.
9. Split each cake in half and sandwich together with the raspberry jam and whipped cream.
Note* Once filled, eat within 3 days. The unfilled cakes can be frozen for 3 months.
Recipe and image courtesy of Cooked.com