No, it’s not quite as exciting as last year’s “Macingtons” but this year, my Australia Day lamingtons are a nod to the food culture of North America and the love of pumpkin.
I originally made and posted these for Project Food Blog (the entry that got me eliminated – boo) and a lot of people asked for the recipe. Whilst pumpkin and I still are not really on speaking terms, this was a successful lamington and use of pumpkin so I am happy to post this as my entry to Delicious, Delicious, Delicious’s “Reinvent the Lamington 2011”.
Adapted from The Joy of Cooking
1 stick (113g) unsalted butter at room temperature
2/3 cup firmly packed brown sugar
1/3 cup sugar
1 teaspoon vanilla
3/4 cup pumpkin purée (you can use canned, pure, or fresh)
1 teaspoon lemon zest
1 teaspoon orange zest
1 1/2 cups cake and pastry (self-raising) flour, sifted
Preheat oven to 350°F (180 C). Grease and flour a 9×5 inch (8 cup) loaf pan.
Beat butter and sugars until creamy. Beat in eggs and vanilla. Add pumpkin and combine well. Stir in the zests.
Add the flour in three parts to the pumpkin mixture and mix well.
Pour into greased loaf pan and bake for about an hour or until a toothpick inserted into the centre comes out clean. I usually start checking around the 45 minute mark. Let cake cool in pan for about 10 minutes. Run a knife around the edge of the cake to loosen. Invert the cake then let cool completely, right side up before storing.
To make the lamingtons:
Use the pound cake 2-3 days after you have baked it; it will be much easier to cut up and handle. Cut cubes of the cake and sandwich with some cream cheese frosting and cranberry sauce.
Use the chocolate glaze and follow the dipping method from my lamington tutorial (adding about 1 teaspoon of pumpkin pie spices – or nutmeg, cinnamon, allspice to taste – to the glaze). Roll in unsweetened coconut and leave to set in a cool place.
I actually remember really liking the texture of this cake – more like a quick bread – think banana bread – than a pound cake but this works for lamingtons, especially if it is a couple of days old. If you’ve ever tried to make lamingtons with fresh pound cake, you’ll know what I mean – a sturdier cake is what you need.
Happy Australia Day and don’t forget to enter my RestaurantWare.com giveaway (you’re eligible wherever you live and you definitely will love these products!). Click here to read the post and enter!
(update: The contest is now closed – thanks for entering and congrats to Winnie from Healthy Green Kitchen!)