Lamington Cakes

Mini cakes are always the answer. # 303: Lamington Cakes

Happy midsummer from Norway! Nathan and I are visiting friends, swimming in fjords, and trying to wrap our brains around the fact the sun never really sets.

Before we left last week, I made these lil cakes and I’m obsessed. They’re Australian snack cakes, though I made mine a bit bigger than the recipe suggested. More cake? Oops.

The regular version is a cube of fluffy butter cake coated in chocolate icing and shredded coconut. But not everyone follows those rules! A lot of the recipes I saw added a layer of jam or cream to the cake, and I had the perfect amount of jam left in my fridge. Meant to be.

Another recipe suggested swapping out some of the coconut for crushed pistachios, and I couldn’t resist. The icing is super sweet so the added saltiness works really well!

The cornstarch takes the place of some of the flour, helping to keep the gluten formation at a minimum. Light and fluffy crumb here we come!

The stand mixer has felt a little abandoned the last few weeks, giving side-eye to the food processor during my last few bakes.

All tucked in.

*Hums Golden by Harry Styles*

She’s glowing! She had a little spa day, snuggled in plastic wrap while still warm to trap in some of the steam, and then chilled in the fridge until fully cooled.

Painting with raspberry jam.

Sammich.

The icing is essentially ganache with added sugar. Eek! I might try it with regular ganache next time, since the sugar didn’t change the texture all that much.