Re-Inventing the Lamington 2014 Day Five: Wintergreen Lamingtons

Watermelon Kewpie is back. Rejoice.

I don't want to shave. It's a back to work day, and I have five days of stubbly growth to rid my face of. I can never bear it: I love the way my face looks fuzzy, and have no interest in the clean shaven look. Bah.

OK, day five. Today is brought to you by what I could call the craziest lamington I have ever made, but a quick scan of my sidebar leads me to believe that that honour still rests with the Purple Rain Lamington, and come to think of it, probably will do until I fashion my Aperol Spritz lamingtons.

Wintergreen is something that English people usually I hate. But not this one. I adore it. Whenever I am lucky enough to visit the States, I always, always, ALWAYS bring back as many wintergreen flavoured things as possible. The list last time included Lifesavers, Tic-Tacs, Altoids and chewing gum, and boy oh boy, has my mouth been fresh.

I would go as far as to say that, ignoring the very real and fierce competition from cinnamon and that delicious teaberry flavour that gum comes in, wintergreen is for me, The Taste of America.

When I was cosidering possible lamington flavours for this year's Re-Inventing the Lamington, it suddenly hit me that since wintergreen was one of my favourite things in the whole world, it needed to be included in the lamington hit parade.

Obviously, I know that few people would ever put coconut and wintergreen together (and let's face it, certainly not Mother Nature!), and I can't say that I would rush to do it again, but who cares? This is meant to be fun.

On a side note, Percy loved them.

Remember that you still have time to Re-Invent the Lamington yourself, and win a beautiful prize. Get to it.


Wintergreen Lamingtons

You will need:

1 x batch Coconut and Vanilla Bean Chiffon Cake

2 x packets Wintergreen flavour Tic-Tacs
50g soft butter
100g icing sugar, sifted

250g icing sugar, sifted
50ml warm water
100g dessicated coconut

1. To make slicing the cake into lamingtons easier, I wrap it in cling film and freeze overnight. Cut the frozen cake into 8 generous cubes, or as many as you like/can.
2. Make the  glaze: mix the 250g icing sugar with the warm water until smooth and glossy. Add the water a little at a time, because if you add too much, the glaze will thin out and become unusable. Set the coconut in a dish.
3. Make the filling. Crush the Tic-Tacs - I did this in a pestle and mortar. Mix the resulting wintergreen powder with the soft butter and 100g icing sugar. Use this buttercream filling to sandwich the cake pieces together.
4. Dip each cake sandwich into first the glaze and then roll in the coconut. Set aside on a wire rack to dry out.