MATCHA LAMINGTONS

Lamingtons are squares of sponge cake Covered with chocolate (or raspberry) icing and grated coconut. They were invented in Australia and named after an Australian Governor General, Lord Lamington. They are popular throughout Australia and New Zealand.


I've heard of lemon lamingtons (sounds nice - must try it!) but maybe I'm the first person to make matcha lamingtons...? Anyway, green tea powder and grated coconut are a delicious combination. If you'd like to try this out, the recipe is below.


Ingredients:

Sponge cake cut into squares. You can also use sponge drops. (In Japan I make these with 100 yen packets of べべカステラ　or　カステラ from the supermarket.)
1 cup of icing sugar
1 cup dried grated coconut
2-3 tablespoons of green tea powder (matcha)
a little hot water

Combine the icing sugar and matcha.
Add hot water gradually, mixing well, until the mixture
is a slightly thick syrup (like honey on a warm day.)
Put coconut into a bowl. Now the process becomes very sticky and messy!
Coat the sponge cake by dipping it into the syrup and turning it over.
I recomend using tongs or two forks, but some people just use fingers.
Be careful not to break up the fragile sponge cake.
Next lift the sponge cake and let the extra syrup drain of for a few seconds,
then place in the coconut and turn until completely covered.
Place on a tray or plate to set.
Repeat until you run out of sponge cake.