Last Updated on February 5, 2021 by Chef Mireille
New Zealand Strawberry Lamingtons are a quick and easy dessert that is a nice treat to serve on Valentine’s Day. It’s also very kid friendly so a great option to serve at kid birthday parties!
It’s time for #foodoftheworld again and this time we are going to the Oceanic country of New Zealand. Rugged outdoors and a rich Maori aboriginal culture is what comes to mind when I think of New Zealand. I wanted to do a Maori dish as I have been highlighting other aboriginal native communities recently in my versions of Fry Bread and Canadian Bannocks, but alas time was not on my side. Instead, I am presenting this easy to put together treat.
Kiwis, the affectionate name for people from New Zealand, and Australians will argue endlessly who invented the popular Lamington. It’s an exercise in futility as in which came first – the chicken or the egg? Instead of trying to figure out which, I suggest you try both versions. While the chocolate version is most popular in Australia, in New Zealand the strawberry version is the local favorite.
In the Australian version, a simple sponge cake is topped with a chocolate layer and then grated coconut. In the NZ version, the sponge cake is instead topped with partially set strawberry jello and then the coconut. This is a super easy, basic sponge. Not the kind to eat on its own as it is rather bland, so better used as a vehicle for other desserts as in these Lamingtons or Strawberry Shortcake.
HOW TO MAKE STRAWBERRY LAMINGTONS
This is a low fat treat…so go ahead and indulge.
The addition of two simple ingredients transforms a rather ordinary sponge into a light and airy treat.
New Zealand Strawberry Lamingtons
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup self rising flour
- 1 pkg. strawberry jello
- 1 cup dessicated coconut
- To make the sponge, combine butter and sugar in the bowl of an electric mixer. Mix well until very light and fluffy, about 5 minutes.
- Add vanilla extract and mix well. Add eggs, one at a time, mixing well after each addition.
- Using a rubber spatula fold in the flour until just combined.
- Transfer to prepared baking dish. Bake for 30 minutes.
- Leave to cool in pan for 10 minutes. Remove from pan and leave to cool completely.
- Meanwhile, prepare jello according to package instructions. Leave to chill in refrigerator for 1 hour.
- Spread coconut in a shallow bowl or plate.
- Cut sponge cake into 16 small squares. Dip first in jello and then coconut. Leave in refrigerator to set for 15 minutes.
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