Whenever I go to Agnes Curran, one of my favourite cafes, I always order a warm lamington served with cream and jam and a pot of earl grey tea. It makes the perfect afternoon treat. I decided to let loose, forget about gluten free this week and use an old Donna Hay recipe to make lamingtons in cup cake form. The cake has the same buttery, spongey texture as a traditional lamington, but it's full of coconut and there's less icing involved. I'm not the biggest fan of icing so I like this idea. Plus, the icing on these little gems is not sickly sweet and fake tasting – it's made of a simple combination of organic dark chocolate and cream to produce something sophisticated and delicious. It sets to form a rich shell around the tops of the cakes.
organic dark chocolate
This recipe could easily be transformed to make a large cake instead of cup cakes so if anyone is interested in ordering, please feel free. Send requests to email@example.com. The lovely lamingtons will also be stocked at the Department Store this week so pop in for a taste test!
I also made a batch of Belgian Biscuits tonight. Based on a critic's advice, these ones have an extra dose of cinnamon and a rather generous sprinkling of raspberry infused sugar. Pink and pretty.