The humble lamington was believed to have been named for Lord Lamington, a Governor of Queensland in times long past. There are many theories as to how the sponge cake became cut into squares, dipped in chocolate and then coated in coconut. However it happened, the lamington has since become somewhat of an Aussie icon in the dessert world. Interestingly, Lord Lamington hated the dessert named for him, referring to lamingtons as “those bloody poofy woolly biscuits”.
Regardless of Lord Lamington’s opinion, I quite like them and was delighted with the results of this gluten-free lamington recipe. They are based on polenta and almond meal so don’t have the lightness of a sponge, but instead take on a crispier texture. You can substitute the butter for a dairy-free alternative if desired. Orange rind and juice give these traditional little cakes a modern twist.
For further information on Chinese Medicine contact Dr Sarah George (Acupuncture). Sarah is a practitioner of acupuncture (AHPRA registered), massage therapy and natural health at her Broadbeach clinic and is the Chinese Medicine Senior Lecturer at the Endeavour College of Natural Health Gold Coast campus.
