Little Lime Lemon Lamingtons

                            little lime lemon lamingtons 

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Lemon Lamingtons??? Lamingtons are traditionally cubes of sponge cake dipped in chocolate icing and rolled in coconut, but according to the Wikipedia entry on Lamingtons 'The raspberry variety is more common in New Zealand, while a lemon variety has been encountered in Australia.' 

Just as I was thinking "this Australian has never encountered a lemon lamington", I opened a new Australian Women's Weekly cookbook "Cakebaking" and there on page 32 is 'lemon lamingtons'. Have I missed a trend? 

My broken ribs are still healing and in a "now we have one I baked previously" moment I whipped out a lemon buttercake from the freezer. Plus with more limes in the garden at the moment than lemons it seemed natural to make a batch of lime/lemon butter too. Put the two together and we have my version of a lemon lamington...

bumper crop of limes in the garden this year

Little Lime Lemon Lamingtons

Ingredients

1x plain lemon butter cake or sponge cake cut into cubes (I used a ruler as a cutting guide)

1x batch of lime/lemon butter (recipe below)

2 1/2 cups shredded or desiccated unsweentened coconut 

desiccated and shredded coconut

Method

Pour your lime/lemon butter into a pie dish. Place the shredded coconut on a dinner plate. Dip cubes of cake firstly into the lime/lemon butter, then gently roll in coconut.

You can serve them straight away, but I think they are nicer when you allow them to sit for a short while to allow the lime/lemon butter to sink into the cake a little.

Lime Lemon Butter (Curd)

 Makes 1 1/2 cups

Ingredients
3 large egg yolks
Zest of one small lime and 1/2 of one lemon
1/4 cup of lime juice
6 tablespoons sugar
4 tablespoons butter, cold and diced

Method
Combine yolks,  zest,  juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.

Remove saucepan from heat. Add the butter, one piece at a time, stirring with the wooden spoon until consistency is smooth. Strain.
Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour. Store, refrigerated in an airtight container, up to 2 days.

Adapted from Martha Stewart's lemon curd

Robot Tea Infuser

My best friend and I both love our tea infuser robots, they're not super practical for everyday use as you can only use large leaf tea inside your robots stomach. But, but, but they make you smile and do look cute just hanging around.

Happy Baking :)

Raspberry and Tangelo fruit butter recipes Fruit butter/curd tips and storage.

A Zumbo Macaron

clockwise front: raspberry caramel, lime and mint mojito, cola, lemon verbena, caramelised pumpkin seeds and milk chocolate, chilli and cinnamon.

On a recent trip to Sydney my step son Daniel and his beautiful girlfriend Trish went macaron shopping at pastry chef extraordinaire Adriano Zumbo's Balmain store. Daniel returned to Melbourne laden with pastries and boxes of macarons. 

Daniel and Trish

Goodness all the macarons were incredibly good and the perfect example of what a macaron should be. With super thin crisp shells yielding to soft and chewy interiors and "oh, the fillings" well, lets have a look at the flavours.... 

Raspberry Caramel; this reminded me of something from childhood, perhaps the caramelised jam at the bottom of jam pudding?  I, who doesn't like caramel usually loved this one. There is the traditional "burnt sugar" taste to these and the punch of raspberry from the not overly sweet jam like filling.

Lime and Mint Mojito; Daniel and Trish's favourite flavour... and my husband was quiet taken with these too. The strongest colour and flavour of all macaron's we tasted, a clear burst of lime followed by a fresh mint flavour. Bit "sparkly" and pretty these ones :)

Cola; Yes, it tasted like "cola". Nice colours, we all liked it with Daniel commenting he would have liked the cola flavour to be more pronounced. 

Lemon Verbena; Who would have thought?? After 18 years of marriage my husband and I finally agreed on something!! We both voted the unassuming, pale leafy green macaron our "favourite". Beautifully balanced flavour and it is was refreshing and creamy at the same time.

Caramelised Pumpkin Seeds; Voted "ok" by all of us. They weren't awful, but they weren't a "stand out" like some of the other flavours. 

Milk Chocolate Chilli and Cinnamon; These were "yum", just the right amount of heat in these babies, contrasting with the creaminess of the milk chocolate filling. If I was only to buy one flavour to serve at a party/dinner these would it. Fun and delicious.  

We also tried a few individual tarts, including 'Grandma's soap' a lavender concoction comprising of blueberry compote, fresh blueberries, lavender chantilly & almond cème. The classic passionfruit curd and and pâte sucrée and the fab 'Whizz Fizz'...

Inside the Whizz Fizz tart with it's raspberry meringue, sherbet, raspberry compote, liquorice crème. This was "Wow!!". The pastry in all the tarts is so good and unlike any pâte sucrée I've tasted before, my goal for 2012 is to emulate, that taste, texture and flavour.

Well, it's a big week for Adriano Zumbo with his new store opening at Star Casino. If your in Sydney you must go check it out. 

Oh, don't forget it's Zumbo's MACARON day this Sunday... go with an empty belly and fill up on the plethora of fabulous flavours. Get all your updates for the day straight from Zumbo's website, browse the patisserie menu whilst there.  Zumbo 

Happy Baking :) 

I'll looking at the Zumbo cookbook in up coming weeks but for now you might be interested in; Daniel's review of Lindt's Chocolate Cafe  

or a review of the Laurent Patisserie 

Microplane Zesters & Graters

Our lime tree is full of limes which lead me to pull out my Microplane zester.

Tool Time the kitchen tools & gadgets I love.

What started out as a wood working tool in 1990, is now the top selling Kitchen zester/grater tool in the world. Of course I'm talking about Microplane's zesters and graters. 

Super sharp, yet safe to use I find my Microplane Premium Classic indispensable when baking with citrus.

The Classic Premium Microplane is for the Grating/Zesting of Chocolate, Hard Cheese, Citrus Zest, Coconut, Ginger and Garlic. Available in a choice of colours.

Fine lime zest

Cons: If making custard desserts or citrus curd where you need to remove the zest, the Classic Premium Zester/Grater produces zest that is too fine to be removed. I put my lemon curd through my finest strainer twice and it still had zest in it.

The Classic Premium Zester/Grater is not a garnishing tool, you won't get attractive topping threads of zest.

Pros: Microplane do make other tools in a range that includes the Premium Classic range, paddle shaped zesters, rock salt graters to name to few. So you can find the perfect tool for the job.

Extremely sharp, easy to hold soft grip handle, easy to use, easy to clean, with an included safety guard for storage. 

Rasp sizes available in the Premium Classic Microplane

The Microplane is one of those tools that once you have it you'll be asking "How did I live without it!". 

In Oz you can get Microplane online at Everten or Peters of Kensington

Elsewhere... Amazon