Sweet lamingtons with coffee (or tea)!-A A +A
Pots and Pans
Thursday, February 20, 2014
WHEN I started doing culinary demonstrations in Manila way back in the mid ‘80s or so, I was introduced to this little square delights that is covered with chocolate and desiccated coconut in one of those food expositions.
Naturally, I was inclined to know more about this delicious treat.
It was the late Mrs. Mary Kaw of Peotraco Industries that launched my “career” as a food and cake demonstrator and decorator as well as being an emcee for various products and companies in Manila and other parts of the Philippines.
And for that, I am truly thankful for my friend whom I am sure continues to guide me in my endeavors as a culinary artist.
I became curious obviously with so many new things, to explore, to taste, to see and to put my hands into action on these new items.
And to my surprise, Peotraco also sold different imported Lamington coatings which logically made me more into the preparation of such.
However, they stopped selling this many years ago.
Sad to say, I cannot remember all the flavors except for chocolate, ube and pandan.
But that was enough to whet my appetite for this newfound dessert then.
Called lamingtons, these sweet treats are very popular in Australia where it originated.
They are originally made out of sponge cakes, sliced into about 2” squares, sometimes sandwiched with a filling of jelly, jam or cream then coated with a thin cover of chocolate sauce before it is rolled with desiccated coconut.
Served normally in the afternoon with tea or coffee, lamington has evolved into several variants.
It would be safe to say that any type of cake can be used, be it chiffon, butter, chocolate, vanilla or the usual sponge and coating can range from chocolate (dark to white and in-between) and flavored coatings for a different twist.
With the commercially available sauces and coatings in the market, it would be possible to come up with your own “signature” lamingtons.
Instead of desiccated coconut, which is usually the very fine type, one can also use the “imported” coconut which is kind of large in size and somewhat moist, chocolate shavings or mini chips, assorted sprinkles normally used for cakes, and finely chopped or ground nuts.
For the more business-minded individuals, these can be packaged in 6’s, 12’s or more in a box that is usually used for brownies or bars.
Each piece can be placed in a paper cup liner for a better visual presentation, either all of the same variety or an assortment of sort.
The one good thing about this dessert is that since it is dipped in a coating, this should help preserve the cake inside and can last a bit longer than the usual cakes or bars.
A good idea for gift giving, plus the fact that this can be made ahead of time and refrigerated to keep the freshness.
Tip: why not use some alcohol for a tipsy lamington? Kind of like a fruit cake square.
But don’t dip the whole thing since brushing it would be enough unless one wants to sell “alcohol-infused” bars!
The possibilities are endless for a mix and match flavor and taste.
With a little more imagination, creativity and selling skills, voila! This sure would be a best-seller!
By the way, did I mention that a day-old cake is better for this?
Published in the Sun.Star Cagayan de Oro newspaper on February 20, 2014.