This time last year I won the Re-Inventing the Lamington competition hosted by Mr P of the thoroughly delicious Delicious Delicious Delicious. Not bragging or anything. My Shrikhand Spice Lamingtons consisted of a traditional Shrikhand sandwiched between eggless honey-flavoured sponge, coated in milk chocolate and pistachio splinters. There were some amazing entries and it was fantastic to see such a great deal of thought go in to the competition. I was lucky enough to walk away with an utterly cute Welsh dragon cookie cutter which I ended up making Holi cookies with.
In a desperate attempt to uphold my prized title, I present to you, my first entry into Mr P’s Re-Inventing the Lamington competition 2011 – Eggless Turkish Delight Lamingtons. For those of you who don’t know, a lamington is essentially an Australian filled and covered cake. Simple as that.
I love cooking with flowers, as long as the final product isn’t too strong and perfumed. Sounds like a contradiction in itself, but rose jelly and rose cream with lemon scented sponge and white chocolate is a match made in heaven. Well, for me anyway.
Ever since I was a little nipper I always had a thing for Turkish delight. Little pink cubes of icing-covered yumminess. Don’t even get me started on the chocolate-covered kind. I’d eat my own hand thinking about those.
Eggless Turkish Delight Lamingtons
For the rose jelly:
100ml cranberry juice
3 tbsp sugar
1 tbsp lemon juice
1 tbsp dried rose petals
1 tbsp rose water
2 tsp agar agar or vegetarian gelatine
For the lemon sponge:
200g self raising flour
100g skimmed milk powder
100g caster sugar
60g icing sugar
60ml sunflower oil
1 tsp baking powder
1 tsp bicarbonate of soda
2 tbsp sour cream
1 tsp lemon extract or lemon zest
230 ml soda water
For the rose cream:
150ml double cream
2 tbsp icing sugar
1 tbsp rose water
Pink food colour
350g chopped white chocolate to cover the cake
Untreated, washed rose petals to decorate
1. For the jelly, heat all of the ingredients (except the agar agar) until just boiling. Turn the heat off and whisk in the agar agar or add the vegetarian gelatine according to the packet instructions. Place in a greased wide, flat pan and allow to cool. Refrigerate until set and ready to use.
2. Sift together the flour, skimmed milk powder, baking powder and bicarbonate of soda. Set aside.
3. In a separate bowl cream together the sugar, lemon, sour cream and oil.
4. Gently mix in half of the sifted flour mixture.
5. Add the soda water and mix until there are not any lumps (but don’t overwork it).
6. Add remaining sifted flour mixture and then fold in using a metal spoon. Take care not to beat it too much.
7. Grease and line a 6X8inch cake tin and pile in the cake mixture.
8. Bake in a preheated oven at 160°C for 25-30 minutes. Do not open the oven door for the first 15-20 minutes of baking.
9. When cooked (insert a skewer into the centre of the cake to see if it comes out clean), remove from the oven and allow to cool on a wire rack.
10. When cool, cut into two equally sized rectangles (lengthways) as one will go on top of the other. Trim if necessary.
11. For the rose cream, whip together all of the ingredients until it reaches soft peaks.
12. Gently melt the white chocolate over a double boiler and set aside.
13. To assemble, pile the rose cream on top of one cooled sponge and top with the other sponge. If you have any leftover rose cream, why not combine it with cake crumbs and make these cute rose truffles?
14. Cut a fitting size of rose jelly to top the cake log and gently place on top. I wish mine had been neater.
15. Cover the entire cake log in half of the white chocolate. Put in the fridge to set, then repeat. This is so, SO messy. I had white chocolate in my hair, on my clothes and all over the kitchen.
16. Cover with a cascade of fresh rose petals and serve.
I can’t wait to share my other lamington recipe with you next week!
P.S. I got a new camera – no, I don’t really know how to use it properly, but boy oh boy am I in love with it.