We’re celebrating Christmas with our Wilton friends all over the globe! In our Christmas Around the World Series, a guest contributor will share their favorite Christmas recipe and story with you. Today’s story comes from Jenni Zoratto in Australia.
Christmas is the largest holiday for us in Australia. As Christmas falls in the middle of our summer, our holidays revolve around the sun and the surf. Many people will spend their summer holidays swimming at the beach or relaxing by a pool. The Christmas period is a time for families and friends to get together and share a meal. Whether it is a delicious roast or a casual BBQ (with outdoor cricket of course) no holiday is complete without dessert!
Even though we don’t experience the beauty of a White Christmas, we are blessed with sunshine, warm weather and plenty of Christmas cheer. Many Australians decorate their houses with Christmas lights. It is a fun tradition for all to enjoy as people travel from all over to see these beautiful displays.
Another Christmas tradition enjoyed by all Aussies are the Carols by Candlelight. Many people gather at their local parks, schools and even hospitals to sing traditional Christmas carols together. Each state’s capitol city also hosts a large service. Famous Australian singers and television personalities come to these events and help to sing the carols.
The good old Aussie lamington was invented in 1901 and has since become an iconic cake for Australia; so much so that there now is a National Lamington Day on July 21st. It is enjoyed as a treat for morning or afternoon tea, but is especially enjoyed during our holidays. The lamington is traditionally a vanilla sponge cake, cut into squares and coated in chocolate sauce and coconut, but for my family I love turning the Aussie classic into a show stopping dessert for the Christmas table.
Melted butter (to grease pan)
75g (1/2 cup) self-raising flour
40g (1/4 cup) all-purpose flour
35g (1/4 cup) cornflour
155g (3/4 cup) of sugar
4 eggs, at room temperature
170g (2 cups) desiccated coconut
115g (1/3) warmed strawberry jam
300ml (1 1/4 cups) carton cream, whipped
4 cups icing sugar mixture, sifted
½ cup cocoa powder, sifted
2/3 cup milk
20g butter (1.25 tbsp), melted
Step 1: Preheat oven to 180°C (356°F). Brush 2 x 20cm (8 inch) round cake pan with melted butter to grease. Line the bases with non-stick baking paper.
Step 2: Sift the combined flour and cornflour into a bowl. Use an electric beater to beat the eggs and sugar in a large bowl for 10-12 minutes or until thick, pale and creamy. Sift half the flour mixture over the egg mixture. Use a large metal spoon to fold until just combined. Repeat with remaining flour.
Step 3: Divide among the prepared pans and smooth the surfaces. Bake for 12-15minutes or until golden and the cake springs back when lightly tapped. Set aside in the pans for 5 minutes to cool slightly before turning onto wire racks to cool completely.
Step 4: To make icing: sift icing sugar and cocoa together into a large heatproof bowl. Stir in milk and butter. Mix until smooth. Place over a saucepan of gently simmering water and heat gently, stirring until icing sugar dissolves and mixture is of coating consistency.
Step 5: Spread the coconut over a large tray. Spread icing over cakes, drain off excess. Coat top and side with coconut and place on a wire rack and leave to set.
Step 6: Sandwich cakes together with jam and half the cream. Serve with the remaining cream.