This blog is supposed to be about documenting the practical, healthful recipes that I eat on a regular basis. Occasionally, that is what visitors can find on these pages, but more often than not, I'm posting some completely insane sugary contraption. Today's post is worse than usual. At this point my brain is a vat of lemonade and white chocolate.
Today's insanity is all thanks to Mr. P, one of those wonderful internet people who doesn't know I exist although I feel like we're good friends. If you're reading this, Mr. P, thank you for hosting your third annual Re-Inventing the Lamington competition! It's my first time entering your round-up and I'm very pleased to present to you my Meyer lemon lamingtons with white chocolate and toasted coconut.
Lamingtons take commitment to make. There's nothing particularly hard about it, it's just a whole lot of time in the kitchen per bite of cake. But if you feel like doing something crazy, join the ranks of foodies Mr. P has convinced to share Lamington recipes! You can enter your pictures until the 31st of January.
Meyer Lemon and White Chocolate Lamingtons with Toasted Coconut
lemon sponge cake
white chocolate ganache
coconut flakes, toasted
candied lemon slices
Cut the sponge cake into squares or use a cookie cutter to cut out circles. Sandwich two matching squares or circles together with lemon curd. Ice the sides and top with ganache (depending on the consistency of your ganache, you might have to microwave it for a few seconds to make it more liquidy, or you might have to beat in powdered sugar to make it stiffer). Roll the cake cuboid in coconut or leave it plain. Decorate with candied lemon slices, if you haven't eaten all the lemon already.
Lemon Sponge Cake
adapted from the New York Times Menu Cookbook
2 eggs, separated
1/2 c sugar
2 T lemon juice
zest from 1 lemon
scant 1/2 c flour
3/4 t baking powder
Preheat oven to 325. Grease and flour an 8 inch square pan.
Beat the egg yolks until thick. Gradually beat in the sugar. Beat in the lemon juice and zest.
Sift together the flour, baking powder, and salt. Fold into the yolk mixture.
In a separate bowl, beat the egg whites until stiff. Fold into the batter.
Pour into the pan and bake for 25 to 30 minutes or until lightly browned.
Cool on a rack, then wrap in saran wrap and put in the freezer to firm up before you are ready to make lamingtons.
White Chocolate Ganache
from Not So Humble Pie
8 oz good quality white chocolate, chopped
2/3 cup heavy cream
Place the chocolate in a heat proof bowl and bring the cream to a simmer over medium heat. Pour the cream over the chocolate and allow to sit for a minute and then mix until smooth.
Candied Lemon Slices
from Martha Stewart
1 cup sugar
Prepare an ice water bath. Using a mandoline or a sharp knife, cut lemon into paper-thin slices. Discard seeds and the ends of the rind.
Bring water to boil in a medium saucepan. Remove from heat and add lemon slices. Stir until softened, about 1 minute. Drain, and immediately plunge slices into ice water bath. Drain.
Bring sugar and 1 cup water to boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium low. Add lemon slices, arranging them in one layer with tongs. Simmer (don't let it boil) until rinds are translucent, about 1 hour.
Transfer to a baking sheet lined with parchment paper to cool.