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Not Jammy Lammys |

If you love cakes that look like a whole cake, but in minature, then this is the food for you! Hailing from Australia, these light, chocolately, coconuty cakes are delcious. We made these to celebrate international lamington day, but they're perfect any day of the year. This recipe is from Cupcake Jemma's youtube.

Prep time: 50 minutes

Cooking time: 25 minutes

Makes: 16

Ingredients cake:

200g Caster Sugar

4 Eggs

1 tsp Vanilla Extract

200g Plain Flour

1 tsp Baking Powder

100g Melted Butter

Ingredients Coating:

50g butter

160ml milk

45g cocoa powder

290g icing sugar

Pinch of salt

250g desiccated coconut

1. Cake-aroo

Start by preparing your cake tin, line a 9x9 inch cake tin with baking parchment, or grease, and set to the side. Preheat your oven to a balmy 170c.

Time to get didgeridown with making your cake; this is a genovese sponge, which is made slightly differently to a traditional sponge, but it is a lot lighter and will leave you genoweezy with delight.

Weigh out 200g of caster sugar in a large bowl, crack in 4 eggs and add in 1tsp vanilla extract. Whisk this together (preferably with an electric mixer, unless you're mad like us and want burning biceps for a week) until it becomes really thick and pale - it should look somewhat like a milkshake, and when the batter is lifted above the mixture it should leave a trail behind, like a tantalizing slug.

Sift in 200g plain flour and 1tsp baking powder, fold this in using a wooden spoon or a spatula. Be loving and gentle with your batter, you don't want to knock out any air. Finally, add in 100g of butter melted to a liquid state, and fold again.

Tip the batter into your pre-lined or greased tin.

Bake for 25 minutes. Transfer the cooked cake to a cooling rack.

2. Cake x Cake = Cake²

Wait until your cake is fully cooled then trim off the crumbly edges. Time to make this cake into many cakes! Cut the slab into even squares, we did 2x2 inch squares and they looked beautiful.

2. Rolling in the diiiipp

Time to transform these cakes from lemmings to lamming(ton)s. Melt 50g butter in a medium bowl until it's liquid, then whisk in 160ml whole milk and, once combined, whisk in 45g cocoa powder sifted and then 290g icing sugar sifted. Addd a healthy pich of salt to get those flavours working like they come from a land down under.

Add a small amount of the desiccated coconut to a shallow bowl, you want to add a new sprinkling for each lammington, so it doesn't get all chocolatey and sticky like a swamp - you don't want to summon Crocodile Dundee after all...

Coat each cake square by transferring it to the chocolate dip and rolling around with two forks and then gently placing it into the coconut. Sprinkle more of the desiccated coconut on top to cover it, and then roll the cake around until it is fully cloaked in a gorgeous winter fur of desiccated coconut.

Place each lammington onto a drying rack until the chocolate has cooled and hardened.

Dink-a-roo and sink-a-roo!

Food for Thought

Lizzy says: "When I lived in Australia I only managed to survive the trials of the outback because of the sustenance provided by lammingtons. All of the lammingtons I ate were from Woolworths however, and weren't nearly as fresh and light as these mamajamas (or should I say mama-not-jamas because we forewent putting jam in the centre). The sponge for these was actually incredible, and I would think twice before using any other sponge recipe again. The over all result was delicious! Although I was finding desiccated coconut around my kitchen for weeks afterwards.. 9/10"

Kate says: "I wanted to make these Lammys jammy, but alas I forgot to buy jam from the shops, next time I would add a layer of jam too for extra deliciousness. However, even in their current form the crispy coconut with the melty chocolate coating and that light sponge was *chefs kiss*. I feel like these are such a great staple to take to a party but a whole batch just for me was a little too much, but nevertheless a worthy celebration for National Lamington Day 8/10

8.5/10 Gasps


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