Category: Baking

Lamington Layer Cake

The Lamington is a classic Australian Cake.  New Zealand may try to claim the pavlova but there is no doubt about the origin of this delicious cake!  It’s ours New Zealand and you can’t have it!  Normally lamingtons are made in individual serving sizes but I made mine as one large Lamington Layer Cake meant to share.  Because that’s what cake is for right?

On the downlow?  Cake is also about eating it all yourself and not giving any of that sweet deliciousness to anyone else….

So what is a Lamington?

For a plain Lamington, you cut sponge cake into squares, dip the squares in chocolate icing then coat the squares in dessicated coconut.

Simple.  Delicious.

My version sandwiches layers of sponge with strawberry jam and cream for a fancier version.  My mum gave me a jar of the most delicious strawberry jam and I wanted to use it in the Lamington Layer Cake because when I was growing up, our local bakery always had raspberry jam in their lamingtons.  So, me, you can’t have a lammy without jam!

Why Lamington?

The Lamington is named after Charles Wallace Alexander Napier Cochrane-Baillie (otherwise known as the 2nd Baron Lamington).  He  was the Governor of Queensland from 1896-1901.

One day, some totally unexpected guests dropped by Government House.   And horror of horrors!  All they had in the house to serve said guests was some stale sponge cake.

For a start…what kind of arsehole turns up at anyone’s house unannounced?  If you turn up at my house unannounced, you’d be lucky to get stale cake.   I’d pretend I wasn’t home until you went back from whence you came.  Or maybe give you some Beetle Pie to teach you a lesson!

You turn up at the Governor’s unannounced?

Lamington Layer Cake

Luckily for history, Governor Lamington had a French chef, Armand Galland, in residence who was less misanthropic than I am.  Galland dipped the stale cake in chocolate and rolled it in coconut.  The guests LOVED it and asked for the recipe.  😍😍😍

Lady Lamington was very impressed and asked Galland to make the cakes for all future official events.  Over time these little cakes came to be called lamingtons.   The first recipe for them was published in 1900 and people have been baking and rolling and dipping ever since!  In 2009, the lamington was officially declared a Queensland icon in 2009.

Lord Lamington? Not a fan, describing them as “those bloody poofy woolly biscuits”.  By all accounts though, he was a total dick who once killed a koala by shooting it out of a tree (whilst on a walk with ecologists to talk about conservation) so who cares what his opinion on anything was.

If you would like to join those guests in getting a recipe for  Lamington Layer cake, look no further than the link below But don’t forget the jam!

Lamington Layer Cake – The Recipe

(From womensweeklyfood.com.au)

Lamington Layer Cake

 

Lamington Layer Cake2Lamington Layer Cake3

Lamington Layer Cake2

 

Happy Australia Day for those who celebrate it!  Enjoy the long weekend if you’re in Australia and try to keep out of the heat! Everyone else, have a wonderful week!

 

Semolina, Coconut and Marmalade Cake

I’ve been reflecting on the comment I made in the post on the Stuffed Monkey about how I don’t like the taste of orange peel and, to be honest, I feel it made me sound like a big baby.  I mean, don’t get me wrong, I actually don’t like the taste of dried orange peel but….and it’s a big but…(not a big butt, I’m no Sir Mix A Lot) I thought that in the general spirit of pushing myself out of my comfort zone that is this blog, I should try things before dismissing them.  And my last recollection of dried orange peel comes from Hot Cross Buns from back in the days when I was kissing tv screens. Which is all a very long way of saying that I made Yotam Ottolenghi’s Semolina, Coconut and  Marmalade Cake. 

And it was delicious.

Marmalade Cake

Who knew marmalade was actually quite nice? I bought one that was full of peel too!  They don’t call me a dare devil for nothing!  Yes, you’ll lfind me and my newly found tolerance for slightly bitter jam living right over there on the edge!

The recipe for this cake came from Yotam  Ottolenghi’s book Jerusalem.  The recipe can be found here:

Semolina, Coconut and Marmalade Cake

Marmalade Cake2

I should mention here that this is a syrup cake.  Which means that once the cake is baked you add some sort of syrup to it.  In this case it is an orange blossom water flavoured syrup.  HHowever,one thing that was very different in this cakes to other syrup cakes I have made is the technique off applying the syrup.  In previous recipes that I have made you usually stab the cake all over with a skewer and pour the syrup over.  In the Ottolenghi version you kind of paint the syrup into the cake.

Marmalade Cake3

This seemed daunting at first.  There was a lot of syrup.  And initially ,I thought it was going to take forever.  And you know, I have things to do!  In the end ,the slow painting of syrup onto cake became quite meditative.  

This is a good cake to make if you need time to ponder an issue…like does God exist? Should I buy those shoes? And what exactly is semolina anyway?

So, fear of marmalade conquered. I have a bit left in the jar, maybe in the not too distant future, I will tackle my dislike of bourbon enough to make these babies!  

Bourbon and Marmalade Glazed Drumsticks

Although, come to think of it, I’m not that fond of drumsticks either.

In the meantime though, I feel like I have earned the title Lady Marmalade. Except that song was about a hooker so I may have to rethink that title!

Have a great week!

Beetle Pie

Beetle Pie?  WTF is going on at RFFMT?  Is this the month of disgusting sounding food? Well, maybe…but I also just got sent a copy of The Nightmare Before Dinner: Recipes to Die For: The Beetle House Cookbook by Zach Neil and couldn’t wait a year for Hallowe’en to share a recipe with you.

And as with last week’s Stuffed Monkey, the yumminess of the Beetle Pie is directly proportional to the yechhhh factor of its name.  That is to say….it’s totally delicious.  Let me convince you by unpacking it into its component parts:

  • Chocolate wafer crust
  • Pistachio custard filling
  • Blackberry jam topping
  • Whipped cream and fresh blackberries to garnish

Yeah, baby!

There are so many things to talk about this week.  I really want to tell you about the book that contained the Beetle Pie recipe but that will have to wait.   Because while researching this post  I came across an absolutely bonkers tale from history involving a very different type of beetle pie.

So buckle in….because we are taking a trip in the way back machine all the way to 1863.

Beetle Pie

1863 was a huge year in history.  In America, Abraham Lincoln delivered the Gettysburg Address.  The Red Cross was founded in Switzerland.  And, in London, the first tube train ran between Paddington and Farringdon.  And some five miles away from Paddington,  in Brixton, Mrs Elizabeth Wilton baked a pie for her neighbour’s coachman, Edward Gardiner.

The relationship between these neighbours was…..strained.  Mrs Wilton liked to have German bands (and Negro singers) playing loud music in her house a few times a week.  This was not appreciated by the neighbourhood in general and her sickly, elderly neighbour specifically.  Words were exchanged.  And sometimes more than words.  On one occasion,  Mrs Wilton was seen throwing bricks at the neighbour’s windows!  She was feisty!

Beetle Pie2

She was also batshit crazy!  One day, she baked the German band a pie. They took it to the local pub to eat.  However, the pie was not filled with apples or rhubarb or cherries.  Or anything normal.  Because this was a pie baked by  Elizabeth Wilton who was as mad as a box of frogs.

The pie filling was a pair of ladies knickers!

Not to be outdone, one of the band members then donned the knickers, returned to Mrs Wilton’s house and danced in front of her door for a while.

I imagine that dance looking a little like this:

 

Loud music? Brick throwing? Underwear pies? Revenge door dancing? It’s 1863 people!  Calm the hell down and go catch one of those newfangled tube trains.  We won’t be needing your kind of mad arse white trashery until we invent reality tv in about 120 years!

But all this is merely to set the context under which the hapless Edward Gardiner received his pie.

BeetlePie3

Now, I don’t pretend to know anything about the life of coachmen in 1863 but from what happened next, I’m guessing it was hungry work.  Or maybe, they didn’t get paid a lot so hunger was par for the course.  Or maybe Edward Gardiner was just not too quick on the uptake.  Because despite the lingerie pie precedent, it took him a  good “six or seven mouthfuls” of Mr’s Wilton’s pie before he realised that

  • It tasted revolting
  • It was filled with black beetles and,
  • “A nasty stuff resembling mustard, but it was not mustard.”

The “nasty stuff” was later discovered to be gamboge, a yellow tree sap used as a laxative.

 

Not So Fast Eddie eventually took what was left of the pie to the local police station.  Where the sergeant claimed to have never seen “anything more filthy or disgusting” and that he had to open all the police station windows to get rid of the “intolerable stench”.

Let me just repeat.  The sergeant took one whiff.  Eddie G? Six (or seven) mouthfuls…

The next day, Mrs Wilton turned up at the police station bearing…..yep…you guessed it.  A freshly baked pie!

Which upon examination was found to contain a painted toy pear.

Which was found to be full of black beetles!

Later, in court, Mrs Wilton admitted having made the original beetle pie “as a lark”.

The judge agreed that it was a practical joke and not meant to cause injury and she was released from custody.

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A few months later the irrepressible Mrs Wilton was back in the police station.  This time she was charged with knocking off a policeman’s hat whilst being drunk in public.

I love this woman!!!!!😍😍😍

There is no record of whether she baked the charging officer one of her very special pies!

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I hope you loved the story of the utterly eccentric Elizabeth Wilton and her black beetle pies as much as I did!

I found the entire story on  The Skittish Library.  It’s a fabulous site, why not pop over and see what other delights Estelle has to offer!

And make a beetle pie in celebration of  Elizabeth Wilton and her pie making badassery from 1863!

Have a great week!

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The Crown Princess Victoria’s Birthday Cake

Can you believe I’ve been doing this for 6 years?  Who knew this was going to last longer than most proper jobs,  many romantic relationships and a large percentage of prison sentences!

This is a belated celebration though because I’m having a horrendous month.  First I hurt my back and was out of action for a couple of weeks.  And now I have an awful cold.

But better late than never!  And if we were going to wait for anything?  This might be the one! 

This is the Crown Princess Victoria’s birthday cake!

Crown Princess Victoria Birthday Cake

Time sure flies when you decide to follow your own brand of weirdness!

But let’s talk about this cake.  Because it’s not quite cake as we know it.  I also need to confess that I have no idea where this recipe came from.  I copied it out of a  book but totally forgot to note the book from whence it came. So, if anyone knows, please drop me a line so I can attribute it properly!

It’s also gluten-free for those of you who care about those sorts of things!

First up you need to start with two layers of nutty biscuit base.  The original recipe said walnut but I had almond meal in the house so rather than grinding walnuts into meal, I took the lazy girl’s option and used what I had.  (In my defence I also had a bad back at the time.  😉 ).  

And haters look out, I also thought it would work better with an almond base seeing as I was going to decorate it with marzipan.  It was going to be a double almond delight!

Next up a meringue!

Crown Princess Victoria Birthday Cake

Then meringue was sandwiched with whipped cream between the two almond discs.  This is where it got a little crazy because the meringue was round on the top and the discs were not.  So the sandwiching was a little rough…

Crown Princess Victoria Birthday Cake The the “cake” was “iced” with more whipped cream and decorated with fresh raspberries and some marzipan roses!

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This looked so pretty and was absolutely delicious.  The crisp biscuit, the crunchy outside of the meringue and the marshmallowy inside made for a lovely blend of textures. The raspberries added a cake much-needed tang into the overall sweetness of the cake and whipped cream just makes anything a party!

Crown Princess Victoria Birthday Cake

Here’s the recipe:

Print

The Crown Princess Victoria’s Birthday Cake

A different and delicious “cake” to celebrate any occasion.

Ingredients

Scale

For The Biscuit Layers

  • 1 1/4 cups almond meal
  • 1/4 cup icing sugar
  • 2 egg whites

For The Meringue Layer

  • 2 egg whites
  • 1/2 cup caster sugar

To Decorate

  • 1 1/2 cups whipped cream
  • 250g fresh raspberries
  • Fondant or marzipan roses

Instructions

For the Bicuit Layers

  1. Mix together the almond meal, icing sugar and the unbeaten egg whites.Spread out into 2 x 20cm rounds on baking paper on baking trays.
  2. Bake in a moderate oven for 10 minutes until firm to touch.
  3. Turn out onto wire racks and carefully peel off the paper.
  4. Cool.

For The Meringue

  1. Beat the 2 eggs whites until stiff.
  2. Add the sugar gradually, beating all the time until glossy and thick.
  3. Spread out to a 20cm round on baking paper on a baking tray.
  4. Bake in a slow oven until dry and crisp – around 45-50 minutes.
  5. Cool and carefully remove paper.

To Decorate

  1. Sandwich the meringue between the two biscuit layers with whipped cream.
  2. Cover the top and sides with whipped cream.
  3. Decorate with raspberries and fondant or marzipan roses.

You can find an article on how to make proper marzipan roses here.  Or you can muddle through and hope for the best like I did with mine!

Crown Princess Victoria Birthday Cake

And of course, I couldn’t let the moment go by without reference to this!

Have a wonderful week everyone!

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Smore’s Brownies & Sweet Revenge Book Review

The old saying tells us that revenge is a dish best served cold.   A new baking book will also have you believing that revenge is a dish best served sweet.  Sweet Revenge: Passive-Aggressive Desserts for Your Exes & Enemies by Heather Kim, due to be released in January 2018 is a super fun read and contains over 50 sweet treats to help you weather the storm when life gets tough. 

Because you know what?  Sometimes when a girl has had gee, I dunno, a week of totally mixed messages and is feeling hurt betrayed and just downright shitty, she just needs a little something something to get her through the day.   And by something something I mean a shit ton of booze cake. Or pudding. Or some  totally amazing S’mores brownies aka…

S'mores Brownies Those of you who are regular readers will know that I adore a pun so the names of the recipes in this book were pure gold for me.

In additions to the Everyday I Regret You S’more Brownies you can also find:

  • Shut Your Stupid Cake Hole – a coconut mochi cake with sesame coconut pecan icing
  • Stop Texting Me You Crepe – a crepe cake with Oreos
  • You’re A Piece of Sheet Cake – a cinco leches cake with malted milk whipped cream and salted dulce de leche drizzle (OMG…yes!!!!!)
  • Go Fudge Yourself – Macinac Island chocolate fudge with white chocolate candied ramen
  • I Ain’t Puddin’ Up With You – Butterscotch puddin’ pots with chocolate sauce

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I was beside myself with joy at some of these.  Truly. And not just for the names. I mean cinco leches cake with malted milk whipped cream and salted dulce de leche drizzle sounds like heaven.  Who even knew there were that many leches?  But now I want all cinco of them baked in a cake.  With a   dulce de leche drizzle…

As for the S’mores Brownies, let’s start with the base which a dark, glossy, fudgy brownie which was ridiculously easy to make.

Smores Brownies2Kim provides the recipe for home-made marshmallows to top this.  Being lazy, and in a hurry, I chose to buy some marshmallows.  Which all went wonderfully until….2 pink marshmallows short!!!!!

If you put these on the Brownies whilst they are still warm, they melt a little and fill some of the gaps between…sadly, not all of them!

Never mind, because we are about to cover it all with a Graham Cracker Streusel. And sprinkles!  And then, you get to blowtorch the hell out of it all.  Which is another great way to get out some frustration!

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Sweet Revenge not only has some great recipes like the ones above but also handy tips, gorgeous photos and cute drawings.  The downside of Sweet Revenge was that some of the flavour combinations were a little too out there for me vis a vis:

But you know what?  There are always going to be recipes that I don’t  fancy in any book. And it might be better to be edgy than boring! And I know I am making a judgement on a sample size of one but this seems like a pretty solid book – the brownies were amazing!

Here’s the recipe.  This is straight from the book so you can get a feel for the style:

Smores Brownies9

 

Here are some wise words from Heather on why you should bake for your enemies and exes:

And more wise words on revenge from Old Blue Eyes himself…

Get out there and be successful!  And bake these brownies!

Many thanks to NetGalley and Capstone / Switch Press for the ARC.

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