The world-famous Australian icon, the Lamington, dates back to the beginning of our Aussie history – we explore the journey of the humble lamington.
The Lamington is as Australian as vegemite, Holden, the beach and a meat pie – but where did it come from?
There are plenty of claims across Australia, even New Zealand has attempted to take credit – but the lamington was born right here in Brisbane.
On the 19th December 1901, the maid-servant of Lord Lamington, the eighth Governor of Queensland, made a cooking mistake – a mistake that would make a mark on Australian cuisine forever.
She was working at the Government House in Brisbane, when she accidentally dropped Lord Lamington’s favourite sponge cake into melted chocolate.
But the Lord did not want to put it to waste, so he suggested rolling it in coconut to avoid the mess of the chocolate.
The end result? He was delighted – and that was how the Lamington was born, right here in Brisbane.
The modern lamington consists of a square, sponge cake, coated in a layer of chocolate icing then dusted with desiccated coconut.
Lamingtons have spread as far as Cleveland, Ohio and Los Angeles in the US. They are usually called ‘coconut bars’ with rum extract added to the chocolate icing. Lemon lamingtons as well as raspberry are common variants overseas.
In Australia, 21st July has been labelled as National Lamington Day. The National Trust of Queensland also labelled it as one of the state’s favourite icons.
The world’s biggest lamington was made in Toowoomba, which smashed the Guiness World Record when it was weighed at 1320kg.
It’s a dessert sold at fundraisers, served up at the family BBQ, and enjoyed in front of the television on a Sunday night – a true Aussie icon.
For a beautiful twist to your lamingtons, try out our Macadamia Chocolate Lamington recipe this Australia Day.