When I’m not writing or editing, I am often using my creative brain cells to bake.
I like baking well enough. It’s fun and you get to eat the finished result. What’s not to like?
Last weekend, I was introduced to the concept of Lamingtons.
(So, a Lamington is an Australian treat. Little piece of cake dipped in chocolate and then coated in coconut. They’re usually served with cream and jam as well as tea or coffee. Tell me it doesn’t sound good.)
My friend Brett is Australian. And a friend of his took the title of the book Brett is editing (The Bureau of Time) and combined it with Lamingtons to make The Bureau of Lamingtons. And then it was on Twitter. And that is how I found out what a Lamington is.
The hashtag #TheBureauofLamingtons went around Twitter for a few days (not trending, though) and some of us non-Aussies got to find out what Lamingtons are and drool over them.
Today, I gave in. I had time. I wanted to bake. I wanted something sweet.
I made Lamingtons.
The recipe I used is here.
It was an interesting experience.
The batter was very thick and it tried to stick to the rubber spatula I was using. It didn’t need to cook as long as the recipe said it needed to.
And the cake was drier than I expected. Which I have been assured is a trait of Lamingtons and that’s why they are served with cream and jam.
But the cake tasted good. My mother ate a couple small pieces plain.
I had a piece with strawberry jam. And after that, a part of me wanted to just forget the chocolate and coconut and eat them with jam.
Brett told me that this was practically heresy and and high treason. So the Lamingtons were then
tarred and feathered dipped in chocolate and coconutted. (Except for the ones that were trying to crumble into the icing at the end. I left those plain. [Sorry, Brett.])
Having no cream in the house, I ate one with strawberry jam. In my opinion, it was too many flavors at once. Just chocolate and coconut is enough, though it is still a little dry (as Lamingtons are apparently supposed to be). One day, though, I am going to make these again and eat them with cream.
And that’s how Lamingtons, a treat born in Queensland, was made in rural Indiana. (Though apparently they are a thing in Cleveland, Ohio?)