Tuesday, January 29, 2013

Happy Australia Day with Lemon Myrtle Lamingtons!

Wishing all the Aussies a very Happy Australia Day! To celebrate I decided after seeing some of Zumbos creations online for some unusual aussie treats, that I would combine my love of lamingtons with my BIG love of an Aussie Herb Lemon Myrtle! I could smell the essence of those leaves all day looong!

Lemon Myrtle Lamingtons


190g Butter - room temp & cubed
1/2 cup Castor Sugar
3 Eggs
1 tsp Vanilla Essence or Extract
1/2 tsp Lor Ann Coconut Emulsion (optional)
1 cup Milk
2 1/2 cups Self Raising Flour


4 Egg Yolks
90ml Lemon Juice
3/4 cup Castor Sugar
8 Lemon Myrtle Leaves - ripped & bruised
100g Butter - cubed & cold
2 cups Shredded Coconut

Pre heat oven to 180 degrees.  Grease and flour a standard lamington tin.

Place butter and sugar into the mixer and cream together.  Then add in one egg at a time to the mix, beating each addition well.

Add in the vanilla and as an option some Lor Ann Coconut Emulsion, I love this stuff!

Measure out the flour and the milk and then add alternatively in 2-3 batches.  Only beat lightly at the end so as not to bruise the flour.  Once ready and you will know because it will be a nice light creamy mixture with no lumps.

Pour your mixture into the prepared tin and place it in the oven for approximately 40 minutes.

Remove and let cake go completely cold, refridgerate if you have to, I left mine overnight and glad wrapped it once cold.

Place sugar and bruised split lemon myrtle leaves in a jar to infuse (I left mine overnight).

Then sift them out and put the sugar in a medium saucepan with egg yolks, lemon juice and salt and whisk on a medium heat until it is thick enough to coat the back of a spoon. About 10 minutes. Do not stop stirring and do not allow the mixture to boil or it will become lumpy. Then remove from heat and whisk one cube of butter at a time.  Set aside and allow it to cool.

Once curd is cool, line up your process line of :
1. Cut up cake (slice off the baked edges)
2. Curd
3. Shredded Coconut
4. Empty Plate

One piece at a time, take cake cube, turn it through the curd coating all sides.  Then roll the coated cake cube through the shredded coconut.

Place the lamington piece onto the plate, I recommend the cubes to not touch so the air in the fridge gets to all sides for the coating and coconut to set.

Coat and Crumb all pieces of your cake, I got exactly 12 pieces.

Place the plate of lamingtons in the fridge for at least 30 minutes to set.


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