You may remember Tess and Maja, the lovely ladies behind the jewelry company Polli, from their previous Mixing Bowl contribution---the gorgeous to look at and wonderful to eat “I Scream Sandwiches.” I was so impressed with their last recipe that when they offered to whip up another delicious treat for Dessert Girl readers, I couldn’t wait to see what they came up with next! I was, of course, thrilled when they sent over this recipe for an Australian lamington by Polli team member Hannah. I’m a big fan of regional desserts, and this one looks sooo yummy. Plus, this lamington has got a bit of a twist to it (traditionally the cakes are square and covered in chocolate), which makes it that much more fun! With all that passion fruit and lemon curd, it really is the perfect summertime treat, although I guess it’s winter in Australia, so I suppose that makes it a perfect winter treat as well! Really, it works all year round! So be sure to try it out this weekend, no matter what part of the world you’re living in. :-)
From Polli: Imagine sponge cake with lemon curd filling coated in passionfruit jelly and rolled in coconut. The jelly is made with fresh passionfruit and agar powder not gelatin so it is vegetarian friendly and not overpowered by sugar. Delicious! Such moist little cakes.
I’m not the type of gal that goes ga-ga for jewelry. I don’t believe in jewelry for the sake of jewelry. I’m not into bling, but I am into Polli. I can’t get enough of their cool, architectural designs. Since we last heard from them, they’ve introduced some pretty awesome wooden necklaces and a jewelry collection designed by fellow Mixing Bowl contributor, artist Emma van Leest. Plus, they’re dedicated to maintaining a low carbon footprint by doing things like using recycled materials, walking and cycling to work, and using energy efficient lighting. They've even been officially named a low-carbon company by the Carbon Reduction Institute (CRI). How cool is that?
.jpg)
To check out more from Polli and to shop online, click here. You can find the complete recipe for the lamingtons and more photos after the jump. Thanks to Tess, Maja, Hannah, and the entire Polli team for another great recipe!
**If you need help converting the measurements, click here for a nifty conversion calculator.
Lamingtons (aka Passionfruit Curd Cakes)
Passionfruit Buttercake
90g butter, softened
½ cup caster sugar
2 eggs
1 cup self-raising flour
¼ cup passionfruit pulp
Passionfruit Curd
2 eggs, lightly beaten
1/3 cup caster sugar
1 tablespoon lemon juice
¼ cup passionfruit pulp
60g butter, roughly chopped
Passionfruit Jelly (vegan)
7 grams Agar-Agar powder
200mls fresh passionfruit juice (no seeds)
700mls boiling water
Finishing touches
1 cup desiccated coconut
½ cup thickened cream, whip it good!
Step 1
Make Passionfruit Curd
- Combine all ingredients in a small heat proof bowl, place over a small saucepan of simmering water; stir constantly until mixture thickens slightly and coats the back of a spoon. Remove from heat. Cover tightly and refrigerate until cold.
Step 2
Make Buttercakes
- Preheat oven to moderate 180 degrees celcuis, line your muffin tray with patty cases (makes 6 large or 12 regular size)
- Beat butter, sugar, eggs and flower in the small ball of an electric mixer on low speed until ingredients are just combined. Increase speed to medium and beat until mixture is changed to a paler colour. Stir in passionfruit pulp.
- Divide mixture among cases and smooth surface.
- Cook for 20mins (large cakes) or 25 mins (smaller cakes). Turn cakes onto a wire rack to cool, then remove from cases
Step 3
Make Jelly
- Strain the passionfruit juice to remove seeds
- Mix the Agar-Agar with the juice and water
- Put in the fridge to set til the consistency of an unbeaten egg white
Step 4
Assembly
- Roll the cakes in jelly; leave cakes to stand in jelly for 15mins turning occasionally. Roll cakes in coconut; place on a wire rack over a tray. Refrigerate for 30 mins.
- Cut cakes in half; fill with curd and cream.
