Week beginning January 23rd - Australia Day - Lamington recipe

Australia Day is next Thursday January 26th, and we think that if you are an Australian who wants to celebrate or impress your friends, or you want to impress an Australian, then one or two of our lamingtons will do the trick very well indeed.

Here at Kaffeine, we will celebrate all week by having an Australian themed menu, including our famous lamingtons, our ANZACS, our vegemite and cheese muffins and Fosters and lamb broth.

Our lamingtons are fairly labour intensive, so if you wish to have some, please do pre-order them with us before Tuesday if possible. If you can't make it into store, we have the recipe here for you.

Lamington sponge recipe:
3 Large Eggs
1/2 Cup Caster Sugar
1/2 Cup Corn Flour
2 tablespoon Plain Flour
1 Teaspoon Baking Powder
Strawberry Icing:
1x135g strawberry jelly
200ml water
25g butter
375g Icing sugar
Chocolate Icing:
25 g Cocoa powder
25g butter
1/2 teaspoon vanilla
150ml water
375g Icing sugar
Extras:
Desiccated coconut
200ml double cream
1/4 teaspoon vanilla
1 1/2 teaspoon caster sugar
 
Method:
Preheat Oven to 190oC, line at 6 inch by 8 inch sandwich tin with baking paper.

Beat egg whites until peaks fold over when beater is removed. Slowly add caster sugar to the egg white and continue to beat until the mixture is stiff and sugar dissolved.

Add the egg yolks and beat until well blended. Sift corn flour, flour and baking powder three times and fold into egg mixture gently with a metal spoon. Use and up and down movement. Don't stir.

Bake in prepared tins at 190deg C for 15 - 20mins. Allow to cool in the tins for 5 mins before turning out onto a rack. One tray will cut into 16 squares.

Once the sponge is cut peel the brown top off the sponge as it will make less of a mess later on when dipping in icing.

To make icing you will need 2 small pots, in one pot place the strawberry jelly, butter and water and place on a high heat till the jelly has dissolved. In the other pot place cocoa, vanilla, butter, water and place on high heat and stir till the cocoa has dissolved into the water and makes a syrupy paste.

With electric beater place the strawberry jelly mix into bowl with icing sugar and beat till there are no lumps then place aside.

To make the chocolate icing place chocolate mixture into bowl with icing sugar and beat till smooth and runny.

Place in 2 separate 1 litre containers coconut almost fill to the top, one container is for the chocolate lamington the other is for the raspberry lamingtons.

Dip half the sponge squares into the raspberry icing covering all sides, then dip the lamington in coconut coating the sponge with coconut and place aside onto grease proof paper to set.

With the other half of sponge squares dip into the chocolate icing and repeat the same process.

Whip the cream, vanilla and caster sugar till the cream is quite floppy make sure you don’t over beat as this will turn the whipped cream into butter.

To complete the lamington spoon one dollop of whipped cream onto a lamington square and carefully place another square on top, this is a lamington!


Have a great week, and we hope to see you in and enjoying our menu.


Breakfast
Porridge - served w choices chopped dried fruit, muscovado sugar, golden syrup or honey 2.50
Traditional bircher muesli with rhubarb and raspberry compote 2.90
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 2.90
Fruit salad (pineapple, mango, strawberries, grapes, passionfruit, peach) 3.30
(add 30 p for granola or yoghurt)
Ciabatta Roll with omelette, pancetta, rocket and tomato salsa 4.50
Ciabatta Roll with courgette omelette, rocket and tomato salsa 4.50
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.50
Croissant with gruyere cheese and plum tomatoes 3.50
Seven seed bakery bloomer toast with homemade preserves 1.70
Cinnamon and raisin toast 2.00
Banana Bread 2.00


Pastries by Seven Seed bakery
French butter croissants 1.60
Pain au chocolat 2.20
Almond croissants 2.70

Baked Treats
Blueberry and bran muufins 1.80
Vegemite cheese savoury muffins 1.80
Spiced apple friands 1.90
Super moist chocolate brownies 2.20
White chocolate blondies 2.20
Portuguese tarts 1.80
ANZAC cookies 1.60
Afgan biscuits 1.60

Lunch

Soup 3.50 or 4.00
Fosters and lamb

French retro baguettes 4.50
Chimichurri with tomato, bufala mozzarella and spinach
Italian roast ham with gherkin, dijon, red onion, gruyere, rocket

Foccacias with sea salt and rosemary crust 4.70
Aubergine with sweet chilli jam, goats cheese and rocket
Roast chicken with apricots, brie and spinach

Salads 4.50/5.50
Coppa cotta ham with rhubarb, basil, orange, pecorino, baby spinach
Roast sweet potato with corn, feta and pumpkin seeds
Edamame with sticky chilli and sesame

Tart 4.00 or 6.50 with salad
Tuna and vegetable bake