{"id":598,"date":"2021-02-13T12:40:43","date_gmt":"2021-02-13T12:40:43","guid":{"rendered":"https:\/\/blog.thomarite.uk\/?p=598"},"modified":"2021-02-13T12:40:43","modified_gmt":"2021-02-13T12:40:43","slug":"lamingtons","status":"publish","type":"post","link":"https:\/\/blog.thomarite.uk\/index.php\/2021\/02\/13\/lamingtons\/","title":{"rendered":"Lamingtons"},"content":{"rendered":"\n<p>It seems this is a typical Australian desert.<\/p>\n\n\n\n<p>Sponge:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>250g golden caster sugar<\/li><li>250g self raising flour<\/li><li>1\/2 tsp salt<\/li><li>125g butter softened<\/li><li>3 medium eggs<\/li><li>3 tsb milk<\/li><\/ul>\n\n\n\n<p>Filling:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2 tsp icing sugar<\/li><li>250g double cream<\/li><li>200g jam (any red berries are nice)<\/li><\/ul>\n\n\n\n<p>Coating:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>50g cocoa powder<\/li><li>200g icing sugar<\/li><li>80g butter melted<\/li><li>200g milk<\/li><li>200g desiccated coconut<\/li><\/ul>\n\n\n\n<p>Process:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1) Pre-heat oven at 200C. Grease a baking try<\/li><li>2) In a bowl, cream the butter and sugar.<\/li><li>3) Add the eggs, one at each time. Only add the next one when is everything is properly combined<\/li><li>4) Add the flour, milk and salt until fully combined. Pour the mix into the baking try.<\/li><li>5) Bake for 20 minutes or until golden. Use a knife and be sure it comes up clean. Set aside to cool down<\/li><li>6) Filling:  In a bowl, sift the icing sugar and add the double cream. Mix with a hand blender until thick.<\/li><li>7) Once the sponge is cold, slice it horizontally. In one side, pour the filling (use a spoon through boiling water to help you to spread it easier). <\/li><li>8) On top of the filling, pour the jam, use again the spoon through boiling water.<\/li><li>9) Sandwich the sponge back together. Let is chill in the fridge while preparing the coating.<\/li><li>10) Whisk together the melted butter and milk in a bowl. In other bowl, sieve the cocoa powder and icing sugar. Bit by bit, add the cocoa\/sugar mix to the butter mix. Whisk until no lumps.<\/li><li>11) Cut the sponge in squares, dip each square in the cocoa mix until properly coated. Then roll in the desiccated coconut.  Put aside.<\/li><li>12) Once all squares are done, sprinkle some more coconut.<\/li><li>13) Let the cocoa coating to settle for 1h. But next day are even better!<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2021\/02\/Screenshot-from-2021-02-13-12-39-59.png\" alt=\"\" class=\"wp-image-599\" width=\"486\" height=\"387\" srcset=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2021\/02\/Screenshot-from-2021-02-13-12-39-59.png 731w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2021\/02\/Screenshot-from-2021-02-13-12-39-59-300x239.png 300w\" sizes=\"auto, (max-width: 486px) 85vw, 486px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>It seems this is a typical Australian desert. Sponge: 250g golden caster sugar 250g self raising flour 1\/2 tsp salt 125g butter softened 3 medium eggs 3 tsb milk Filling: 2 tsp icing sugar 250g double cream 200g jam (any red berries are nice) Coating: 50g cocoa powder 200g icing sugar 80g butter melted 200g &hellip; <a href=\"https:\/\/blog.thomarite.uk\/index.php\/2021\/02\/13\/lamingtons\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Lamingtons&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-598","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/598","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/comments?post=598"}],"version-history":[{"count":1,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/598\/revisions"}],"predecessor-version":[{"id":600,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/598\/revisions\/600"}],"wp:attachment":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/media?parent=598"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/categories?post=598"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/tags?post=598"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}