TRADITIONAL SYDNEY DISH: LAMINGTONS
Sydney is surrounded by oceans, so two of its main ingredients are fish and shellfish. One of the most innovative dishes of the avant-garde cuisine of this place is the Balmain Bugs salad, made with a type of lobster highly appreciated on the coasts of the Australian city. The most succulent dessert in all of Australia is a cake called Pavlova, which We have already cooked in this program. Other very tasty sweets are the famous lamingtons (biscuits covered in chocolate and coconut that were invented 100 years ago) and also the Anzac biscuits, cookies made with oats, flour, coconut, sugar, and butter. So we are going to make some traditional lamingtons and these are the Ingredients:
Butter at room temperature, and a little more to grease the mold (for the cake) 125 g
Ground sugar (for the cake) 150 g
Eggs (for the cake)2
Flour (for the cake) 230 g
Chemical yeast (for the cake) 2 teaspoons
Salt (for the cake) a pinch
Vanilla extract (for the cake) 1 teaspoon
Milk (for the cake) 100 ml
Grated coconut (for coating) 200 g
Powdered sugar (for coverage) 400 g
Cocoa powder (for topping) 4 tablespoons
Butter (for coverage) 25 g
Milk (for coverage) 100 ml
Preheat the oven to 180ºC. Beat the butter with the sugar, until the mixture is pale and fluffy. Add the eggs one at a time, beating well after adding each one. Sift the flour, salt, and yeast into a bowl.
In a jug, mix the vanilla extract with the milk. Add half of the flour mixture to the egg mixture, followed by half of the milk mixture. Stir gently with a wooden spoon, add the rest of the flour and milk mixture, and stir.
Pour into a 20×20 cm square mold, previously greased, and bake for about 30 minutes or until poked with a toothpick it comes out clean. Remove from the oven and let cool on a wire rack. When it is completely cold, we split it into 16 pieces.
To prepare the topping, we sift the ground sugar and cocoa into a large bowl. Add the butter and milk and mix well until obtaining a smooth and slightly runny coating with which to cover the sponge cubes. Finally, we coat them in coconut and serve them.
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I want to thank Fabiola Ruiz Bedolla, our Mexican Sign Language interpreter, and her entire team of collaborators, as well as a very special thanks to Mercedes Obregón, director of the Pedagogical Institute for Language Problems, IPPLIAP. Thank you for joining this project and all of you for making it possible!
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