- 4 cups of cake flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1 cup of unsalted butter, at room temperature
- 1 1/2 cups of granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
For the chocolate coating:
- 2 cups of powdered sugar
- 1/2 cup of cocoa powder
- 1/2 cup of unsalted butter
- 1/4 cup of boiling water
- 1 tsp vanilla extract
For the coconut coating:
- 2 cups of shredded coconut
Tagged : Australian / Lamington / recipe
- Preheat the oven to 350 degrees Fahrenheit and grease a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Slowly add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool completely in the pan before removing it and cutting it into squares.
- To make the chocolate coating, sift the powdered sugar and cocoa powder together in a medium bowl.
- In a separate saucepan, melt the butter and stir in the boiling water and vanilla extract.
- Pour the butter mixture into the sugar and cocoa powder, and stir until smooth.
- Dip each cake square into the chocolate coating and then roll it in the shredded coconut.
- Place the lamingtons on a wire rack and allow the chocolate to set before serving
This is a customary sweet bread that is usually served at festive events like weddings and birthdays. This recipe can bake you a large loaf.
- 3 cups all-purpose flour
- 1 cup warm milk
- 1/2 cup sugar
- 1/2 cup unsalted butter, at room temperature
- 2 eggs
- 1 envelope active dry yeast
- 1/4 tsp salt
- 1 tsp cardamom powder
- 1 tsp vanilla extract
- 1 egg yolk, for brushing
- Sesame seeds, for garnish (optional)
Tagged : Armenian / Gata Recipe
- In a small bowl, dissolve the yeast in 1/4 cup warm milk and set aside for 5 minutes.
- In a large mixing bowl, combine the flour, sugar, and salt. Mix well.
- Add the butter, eggs, cardamom powder, vanilla extract, and the yeast mixture to the bowl. Mix until a soft dough forms.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean towel, and set aside in a warm place to rise for 1 hour.
- Preheat the oven to 350°F (175°C).
- Punch down the dough and shape it into a large loaf. Place the loaf on a greased baking sheet.
- Brush the top of the loaf with the egg yolk and sprinkle with sesame seeds, if desired.
- Bake the loaf in the preheated oven for 40-45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Empanadas are a very popular snack pastry in some South American countries like Colombia, Venezuela ands Argentina. Here is the Argentinian Version:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and diced
- 1/2 cup cold water
- 1/2 pound ground beef or chicken
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- Salt and pepper, to taste
- 1 egg, beaten
Tagged : Argentinian / Empanadas Recipe
- In a large bowl, combine the flour and salt. Using your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Slowly add the cold water to the mixture, stirring with a fork until the dough comes together. Knead the dough briefly until it is smooth and elastic.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- In a large skillet, brown the ground beef or chicken over medium-high heat. Drain off any excess fat.
- Add the onion, red bell pepper, garlic, cumin, paprika, salt, and pepper to the skillet. Cook until the vegetables are softened and the meat is cooked through.
- Preheat the oven to 350°F. Roll out the dough on a lightly floured surface to about 1/8-inch thickness.
- Cut the dough into circles using a round cookie cutter or the rim of a glass.
- Place a spoonful of the meat mixture onto one half of each dough circle. Brush the edges with the beaten egg.
- Fold the dough over the filling to form a half-moon shape, and press the edges to seal.
- Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg.
- Bake the empanadas for 20-25 minutes, or until they are golden brown.