Tradition(al) Lamingtons

Traditions. Do you have any? What do they mean to you?

Are they associated with holidays like Christmas or Australia Day? Or simply a Sunday night ritual of gelato in Fremantle?

I didn’t grow up with a lot of family traditions, and we don’t have many as a family... but we do have one. For the past five years our little family leave around mid-morning on Christmas day to go camping down south. We wake up in sunny Perth, enjoy a special breakfast, open our presents and enjoy our own little Christmas. Then we pack everything up and head away.

It is bliss - the roads are quiet, the caravan park is almost empty, we unpack, scramble around for whatever leftovers we have brought with us, and the kids hang out with their toys and hubby and I can relax!

We leave all the expectations and commitments (not to mention the mess) behind us and simply enjoy being together as a family for our special day.

Blossum is back in full swing after a few days off at the end of the year, big dreams and big goals for our little business in 2017.

The next tradition we are catering for is Australia Day. Personally, I’m not overly patriotic, but the public holiday is pretty cool! And did I mention laminations?! I just love lamingtons! Chocolate or strawberry, jam filling, soft sponge, beautifully covered in coconut... yum!

To get you amped up for Aussie Day 2017, we have our very special lamingtons recipe. Enjoy!



6 eggs
150g caster sugar
50g cornflour
75g plain flour
1/3 cup self-raising flour
160g desiccated coconut (for coating)

Chocolate icing

500g icing sugar
50g cocoa powder
15 g butter, melted
160ml milk


Preheat oven to 180°C. Grease and line with baking paper a deep 23cm (9-inch) square cake pan.

Using free standing electric mixer, beat eggs in medium bowl about 10 minutes, or until thick and creamy. Gradually beat in sugar, beating until sugar dissolves after each addition. Fold in triple-sifted flours. Spread mixture into pan.

Bake cake about 30 minutes. Turn cake, top-side up, onto wire rack to cool.

To make icing: sift icing sugar and cocoa into large heatproof bowl; stir in butter and milk. Stir icing over large saucepan of simmering water until of a coating consistency.

Cut cake into 16 squares. Dip squares in icing, drain off excess; toss squares in coconut. Place lamingtons on wire rack to set.