LCHF: Lamingtons – Ystervarkies – South African Lamingtons

Bazaar season:
It is Bazaar season here in Kimberley, South Africa where I live. Yesterday I went to two church bazaars and they had the most delicious treats for sale. Except for the very nice fatty chops which was sold at both bazaars non of the two had any banting treats.

At the second bazaar I saw packets full of Lamingtons and was tempted to buy this….I resisted in the end. However this afternoon after my afternoon nap I really craved something nice and sweet and remembered my Lamington recipe I used to make whenever my kids had to take something to school for a cake sale.

I stumbled across this recipe while paging through a magazine in a waiting room. I wrote down the recipe on a piece of paper the size of half a business card and kept it in my purse for all these years.

The original recipe uses one loaf of day old bread cut into blocks, 700 ml sugar, 200 ml water, 30 ml cocoa and 200g desiccated coconut.

Today I decided to convert this recipe into a LCHF treat. I baked my normal bread in a cup bread using the bread-in-a-cup recipe from the Banting 7 Day Meal Plan Facebook page:

Recipe for bread-in-a-mug:
3 Tablespoons Almond Flour
1 Tablespoon Coconut Flour
½ Teaspoon of Baking Powder
1 Egg
2 and ½ Teaspoons of Olive Oil
2 Tablespoons of Water
Mix the egg well, ad the other ingredients and mix well. Pour into a rectangular container. Microwave on high for 1 and ½ minute.
Turn bread out onto a cooling rack and allow to cool.

Ingredients for chocolate sauce:
100 ml Xylitol
75 ml water
10 ml Cocoa
Heat the ingredients in a saucepan on medium heat. Stir until the Xylitol is dissolved.

Cut the bread into 8 blocks.

Put 250 ml of desiccated coconut in a dish with a lid.

Take one block of bread and drop into your chocolate sauce. Turn until the block is completely covered with the chocolate sauce. take out of the sauce with a slotted spoon or a fork and put into the coconut. Close the lid and shake to cover the chocolate block. Place on cooling rack and proceed until all your blocks is covered with sauce and coconut.

You can allow it to cool or you can proceed and enjoy immediately!

How did Lamingtons originate?

Most accounts of the creation of the lamington agree that it was named after Lord Lamington, who served as Governor of Queensland from 1896 to 1901, although it might have been named for his wife, Lady Lamington. One account claims the dessert resembled the homburg hats that he favoured.[citation needed] Another claim has them named after the village of Lamington, South Lanarkshire in Scotland.[2] As the title Baron Lamington itself derives from the village, however, the question of this connection is merely whether it is direct or indirect.
Even among those who attribute the name to Lord Lamington, there are different claims as to the exact location and creator of the cake itself.[3] According to one claim, Lamingtons were first served inToowoomba when Lord Lamington took his entourage to Harlaxton House to escape the steamy heat of Brisbane.[4]
In another claim, Lamington’s chef at Queensland’s Government House, French-born Armand Galland, was called upon at short notice to provide something to feed unexpected guests during the busy period leading up to Federation in 1901. According to the Melbourne newspaper The Age, Galland cut up some left-over French vanilla sponge cake baked the day before, dipped the slices in chocolate and set them in coconut. Coconut was not widely used in European cooking at that time, but was known to Galland whose wife was from Tahiti where coconut was a common ingredient. Lady Lamington’s guests then asked for the recipe.[5]
A further alternative claim is that Lord Lamington’s cook, presumably Galland, accidentally dropped a block of sponge cake into a dish of chocolate. It was later discovered that desiccated coconut, sprinkled over the top, made the cakes more appealing.[6]
Most of these claims are based on relatively recent reports. First known mention of “Lamington cake” appears in an 1896 newspaper account of a “Lamington Function” at Laidley in Queensland. The event was in honour of Lord Lamington (although it appears he did not attend) and also featured “Lamington Tea”, “Lamington Soup etc, so, in the absence of any description of the cake, the name of the cake might signify nothing more than the name of the event.[7] A 1900 recipe for Lamington Cakes has been found in the Queensland Country Life newspaper.[8] While the recipe appears to originate in Queensland, it spread quickly, appearing in a Sydney newspaper in 1901[9] and a New Zealand newspaper in 1902.[10] However, none of these recipes indicate the creator of the recipe nor the reason for its name. The earliest reference located so far to the naming of the lamington is in June 1927, where the name is linked to Lord Lamington. [11]
It was claimed in 2007 that Lord Lamington did not like lamingtons and that he referred to them as “those bloody poofy woolly biscuits”, but it is not known if there are any contemporaneous sources that can confirm this.[12]

Turn your can’ts into cans, and your dreams into plans.

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