Benjamina Ebuehi's Giant Lemon Lamington Cake: A Festive Easter Delight
Benjamina Ebuehi has reimagined the beloved Australian lamington into a stunning giant version, ideal for Easter celebrations. This recipe transforms the traditional cube-shaped treat into a show-stopping centrepiece, combining a soft sponge with lemon curd ganache and a rich cream filling. Ebuehi, inspired by her favorite Aussie-run coffee shop, aims to popularise lamingtons beyond Australia with this streamlined, mess-free approach.
Streamlining a Classic Dessert
Lamingtons, typically small cubes of cake coated in chocolate and coconut, are a staple in Australian bakeries. However, their preparation can be messy due to multiple dipping steps. Ebuehi's innovation involves creating one large cake instead of individual pieces, reducing the complexity while maintaining the iconic flavours. The result is a visually appealing dessert that captures the essence of the original with a lemon twist, making it perfect for festive occasions like Easter.
Recipe Details and Preparation
The lemon lamington cake requires 20 minutes of prep time and 40 minutes of cooking, plus cooling. It serves 12 people and uses ingredients such as unsalted butter, plain flour, eggs, and caster sugar for the sponge. For the coating, a ganache made from double cream, lemon curd, and white chocolate is paired with desiccated coconut. The filling features whipped cream with vanilla bean paste and additional lemon curd, adding a tangy contrast to the sweet elements.
Step-by-Step Baking Instructions
Preparation: Begin by preheating the oven to 180C (160C fan) and greasing two 20cm sandwich cake tins. Mix the dry ingredients—flour, baking powder, and salt—in a bowl. In a saucepan, gently heat milk and butter until melted, then stir in oil and lemon zest.
Sponge Making: In a large bowl, whisk eggs and sugar until thick and creamy, which takes about five to seven minutes. Fold in the flour mixture in batches, followed by the milk mixture, ensuring a smooth batter. Divide the batter between the tins and bake for 25-30 minutes until golden and a skewer comes out clean. Cool completely on racks.
Ganache and Assembly: For the ganache, heat cream and stir in lemon curd, then melt in white chocolate. Pour over the cooled cakes, spread evenly, and let set for 10 minutes before coating with coconut. For the filling, whip cream and vanilla, then pipe onto one cake layer with lemon curd. Top with the second cake, coconut-side up, and serve sliced.
Why This Recipe Stands Out
This giant lemon lamington cake offers a creative take on a classic, making it accessible for home bakers who want to impress during holidays. The lemon infusion adds a refreshing zing, while the creamy filling and coconut coating provide texture and flavour depth. Ebuehi's recipe not only simplifies baking but also encourages experimentation with traditional desserts, highlighting the versatility of Australian cuisine in global contexts.
