From the Australia suburbs, some favourites

Though the cuisine and baking in Australia is complex and extraordinary, for me there will be a few retro classics from my childhood that stick with me. The lamington, the coffee scroll and the Vegemite and cheese scroll.

 

Now as everyone already has their favourite straight-up lamington recipe, this one has a double helping of chocolate, both in the cake and on the outside. I've kept the scrolls fairly simple and, if you like both, do what I did and make half of each flavour from one batch.

 

All three recipes in this Saturday’s Guardian Weekend Magazine, 21st April 2012.

  • Penandspoon 3y

    Chocolate sponge within the lamington? Could be courting controversy there Dan .....
  • Dan Lepard 3y

    I pride myself on being a controversial baker! I remember last time, back in 2006, the alarm caused and the flurry of emails (ahh...the days before social media, how we laughed and danced) with these jammy lamingtons www.guardian.co.uk/lifeandstyle/2006/jun/10/foodanddrink....
  • Futureism 3y

    ooo..the scrolls look interesting
  • Pamela Rodríguez 3y

    Yuuum!!!!!
  • The Lone Baker 3y

    Read an AWW lamington recipe this week for lemon lamingtons with an almond/coconut friand type batter and lemon syrup dipped, sparking a debate amongst friends..."what is a lamington??" I've got the answer now, double choc (and jammy) lamingtons!! But it's the vegemite cheese scrolls I'll be making this ANZAC day... looking forward to the recipe Saturday.
  • Seb 3y

    Maybe some brave soul will add choc chips to the lamingtons?
  • Dan Lepard 3y

    Seb Lovely baking on you flickr page, looks delicious

    Hope you all enjoy the recipes on Saturday
  • Seb 3y

    Dan Lepard Kind words Dan, thank you...and a cheery hello from regional Queensland!
  • neilpeach 3y

    I made the Lamingtons for an Edinburgh friend's birthday last weekend. She'd live in Melbourne for a few years (and I'd already made the Cherry Ripe Bars but as a cake for her partner's birthday last year) so lots of memories came flooding back from the first bite. The sponge was so enjoyable to make - thanks, Dan.

    Cherry Ripe Cake by neilpeach
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Taken on April 16, 2012
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