(In which Mr. P becomes evangelical in his love for the lamington.)
"Oranges and lemons," say the bells of St. Clements.
Yeah? Well, big deal. The bells of St. Lamington say "Oranges, lemons, limes and coconuts!"
Not that this is a war or anything. I'd hate to see the clergy members of two churches fighting over fruit flavours, even if I did just make one of them up (I have checked - there are no churches named St. Lamingtons).
Once again, my Kewpie friends couldn't really resist getting involved with this recipe. Indulge them, please; they don't get out much.
Key points you should know about these lamingtons:
- Orange, yellow and green flecked coconut coating is a joy to behold;
- Chopping fruit zest with a mezzaluna is one of the most satisfying things to do in the kitchen (unless you are the type of person who enjoys sifting icing sugar, but then I wouldn't really understand you anyway);
- Topping the finished lamingtons with fruit gums is an excuse to buy a big bag of sweets. At my age, you need every excuse you can get!
St. Clements Lamingtons
You will need:
1/2 quantity Mr. P's Lamington Base
400g icing sugar, sifted
1 lemon, zested and juiced
1 orange, zested and juiced
1 lime, zested and juiced
200g dessicated coconut
- Cut the cake into 16 squares (or however you like; I'm not laying claim on your free will)
- Mix the fruit juices together, and add gradually to the sifted icing sugar, stopping when you have a thinnish glaze. It needs to be thick enough to adhere to the cakes, but not so thick that it clumps. If you make it too thin, add more sugar. And don't worry - the coconut hides everything later!
- Mix as much of the finely chopped fruit zests with the coconut as you like. I didn't add too much - about 1 tbsp.
- Follow the usual drill - coconut mixture in a shallow dish, icing in a bowl. Dip and roll away.
- Dry out for an hour or so on a wire rack, and serve topped with fruit gums.
Don't forget to Re-Invent the Lamington! Deadline 26 January.