Pumpkin lamingtons for Australia Day

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I originally made and posted these for Project Food Blog (the entry that got me eliminated – boo) and a lot of people asked for the recipe.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”.

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!)

64 thoughts on “Pumpkin lamingtons for Australia Day”

  1. I have been a very slow convert to shredded coconut, the texture has always been a bit weird for me but I’m definitely intrigued by this. I have a pumpkin that has just been ruthless in taunting me with it’s presence. I should bake it to make it quiet.

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  2. We both had lamingtons for the first time last year at the Beverly Hills’ Taste of Australia event. We’d never had one (or heard of them) before! It’s nice to see a little twist on the cakes here. Happy Australia Day!

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  3. I’ve never had lamington before but i’ve heard of it. Pumpkin would be delicious in it, I’m sure. 🙂 I have a can of pumpkin leftover from the holidays, maybe it’s time for me to make some!

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  4. That looks absolutely delectable ! I love pumpkins and I love lamingtons too! Wonder if I can successfully make them GF. Thanks for sharing!

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  6. Happy Australia Day!!!

    I am really enjoying reading posts that feature Australian food (my grandparents were born and raised in Australia!). These look delicious and manage to cover all the bases – pumpkin with cranberries AND pumpkin with chocolate!

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  7. Yum ! I’m a Canadian living in Sydney and had no idea what lamingtons were until I moved down under. They’re delicious but using pumpkins makes them sound even better. I also use pumpkins in all kinds of desserts – thanks!

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  8. Congrats on Top 9!! Those cakes sure brought back memories of when I quit my job 10 years ago and spent a month in OZ!! And I have to say, the pumpkin sounds ahhmazing. Kudos to YOU!!

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  9. Darn……..knew we forgot something to go with the prawns, crab and beer!! Oh well, my excuse is, we only arrived back from five weeks in NZ the day before…..and I’m sticking to it.

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  10. Pingback: Re-inventing the Lamington | He-Eats
  11. these look lovely – found them via your nutella lamingtons but much prefer pumpkin version – though I must protest that in my Australian childhood I ate pumpkin almost every day and still eat it regularly so it is not just Americans who love their pumpkin

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  12. So i’m confused. I really want to try these but I have a question. In the ingredient list; 1 1/2 c cake and pastry flour sifted. So is it 1 1/2 c of cake flour and 1 1/2 c pastry flour to make 3 total cups or a total of 1 1/2 flour?

    Thanks

    Reply

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