Australian lamingtons PDF Print E-mail

Australian Lamingtons

It is easier to cut and handle the cake if it is at least 1 day old. Any sponge or butter cake can be used.

Cake
6 eggs
2/3 cup castor sugar
1/3 cup corn flour
1/2 cup plain flour
1/3 cup self-rising flour
2 cups coconut - approximately

Icing
4 cups confectioners? sugar
1/2 cup cocoa
15 grams butter or margarine, melted
2/3 cup warm water
2 cups coconut - approximately

Grease a 23cm lamington pan (square slab pan). Beat eggs until thick and creamy. Gradually beat in sugar then fold in well-sifted flours. Spread mixture in pan. Bake in moderate oven until done ? about 30 minutes. Cool on a wire rack. Cut cake into 16 squares.

Sift confectioners? sugar and cocoa into a bowl. Mix with warm water to make a smooth, runny paste. Dip cake into icing, until coated all over; drain, then roll in coconut.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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