… my kitchen has exploded with desiccated coconut and icing sugar… it’s an utter mess…!
… so I made a promise to myself and The Viking that I would not bake a loaf or a cake before the end if January… both our middle age spreads are spreading and we have reputations to uphold… it’s not easy looking this fabulous at 40 you know!
… but there are bloggers challenges to be made and deadlines to meet so I’m afraid a promise is about to be broken…
… with Mr P. pushing his re-invented Lamingtons plus Chele and Choclette and their left-over January challenge I have a lot to do … so in an effort to achieve and partake I am combining 2 challenges in one.
I present to you dear reader the ‘we should cocoa re-inventing the Lamington’ double whammy, dont eat it, give it to the neighbours, 2 in 1 challenge… phew!
Giant Carrot Cake Chocolate Lamingtons
the plan this Christmas was to make Delia’s Ultimate Carrot Cake instead of Christmas Cake but with me winning Kavey’s lovely Forman and Field Christmas Pud and our friends bringing a home made Christmas Cake as a gift I didnt realy need to make it, even though the ingredients were bought…
… so the carrot cake ingredients fall perfectly into the ‘we should cocoa’ challenge for using left-over or unused ingredients…
… and if I turn them into Lamingtons I have a genius combination!
… so first you make your cake
200g grated carrots
175g dark soft brown sugar
2 large eggs
5 fl oz sunflower oil
175g wholemeal self raising flour
3 teaspoon mixed spice
1 teaspoon bicarb
grated zest of 1 orange
50g desiccated coconut
25g pecan nuts
50g ground almonds
2 heaped tablespoons of cocoa powder (this is optional to bring it in-line with the ‘we should cocoa’ challenge… and a damn fine addition it is too!)
for the syrup glaze
juice of 1 small orange
1 table lemon juice
3 oz dark brown soft sugar
tablespoon orange liquor (optional)
for the icing and coating
450g full fat cream cheese
1 heaped teaspoon ground cinnamon
250g icing sugar
5ml vanilla extract
50g desiccated coconut
… as far as I can tell, the Lamington is a square layered sponge cake covered in some kind of icing which in turn is covered in desiccated coconut… the cake can be any cake which you make as a cake first and then cut into cubes… the idea is to be creative…
– first place the chopped pecans onto a baking tray and bake in a medium oven for 8 mins till nice and toasty
– whisk the sugar, eggs and oil together in a bowl with an electric hand whisk for about 2-3 minutes, check there’s no sugar left un-disolved.
– sift the flour, ground almonds, cocoa powder, bicarb and mixed spice into the bowl and gently stir it all together, followed by the rest of the cake ingredients
– divide the mixture evenly into 2 prepared 8inch x 4cm deep sponge tins and bake for 30 mins on 170 till risen and dark gold.
– when the cakes come out of the oven, prick them all over and drizzle them with the syrup glaze which you have simply mixed together into a jug, let the syrup soak through the cakes and once cool remove them from the tins and set aside.
– make the classic cream-cheese icing by beating it all together with an electric whisk ( I made one with cocoa powder added and one plain)
…and now comes the messy part
– build the cake by placing 1/3 of the icing onto the top of one half of the cake, smooth it out and place the other cake on top
– cut the cake into small cubes ( i think I may have made mine rather larger than they should be!)
– smother each cube in the icing, then roll each covered cube in coconut… totally messy but TOTALLY glorious!
eat and of course, enjoy!
and just to keep you all gagging for more… coming soon: belleau kitchen’s first bloggers challenge, ‘random recipes’… i’ll reveal all next week…