• I don’t know who I should thank for introducing my family to this Australian birthday recipe, whether it’s my mom’s friend Janet and my school buddy Georgina. Whoever you are, lammingtons have a sweet decadent taste of childhood under coconut trees. Lammingtons were one of two staples I kept finding at birthday parties in New Caledonia, the island where I grew up. The other big birthday treat was Australian chocolate rice crispy treats, a guilty pleasure I’ll probably get to some day.

Ingredients

  • 1 pound cake, a day old.
  • 1 lb dark chocolate chips
  • 2 or 3 cups dried unsweetened coconut flakes
  • 1 jar berry jam -olallieberry, strawberry or raspberry jam
0 (Rated by 0 moms)
PREP TIME 1 Hr READY IN 1 Hr 30 Min
SERVINGS 2
MEAL/COURSE Dessert
TYPE OF DISH Cakes and Cookies
SEASON/OCCASION Birthday

Preparation

  1. Before you start, turn on the heat underneath your double-boiler and bring it to a simmer.
  2. Add chocolate chips to the top pot and stir with a wooden spoon until melted.
  3. Slice the pound cake lengthwise so you get cake slices that are roughly an inch high. Slice them again in two. You have 4 long cake slices.
  4. With a spoon, spread the berry jam on two sides and press them against the two other sides. Here goes the berry sandwich. Press hard. The thing has to stick.
  5. Cut the cake “sandwiches” in inch-sized cubes (roughly) or whatever you feel you can handle in one bite. The smaller, the better for kids.
  6. Dip the cubes carefully in the melted chocolate. To prevent any accidents, I “skewered” the cubes between two forks.
  7. Shake off the excess chocolate and lay chocolate cube on baking tray. Repeat for every cube.
  8. When all chocolate cubes are done or you run out of chocolate (it’ll get thick as you get to the bottom), fill a shallow bowl with the coconut flakes.
  9. Take each cube and coat it with the coconut flakes.
  10. Let dry in a cool place.
  11. Eat!

Rating

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