The Best Cannabis Seed Infused Lamingtons in Australia

The Best Cannabis Seed Infused Lamingtons in Australia

This is about the most Australian cake you can get. Across the whole country people just love lamingtons.

You'll find these scrumptious squares or sometimes rectangles at pretty much every bakery in Australia. They are also a favourite at school fetes and community markets.

Essentially, a lamington is a butter sponge cake that has been dipped in icing and coated in coconut flakes.

There is often controversy about whether to add jam and cream or not to lamingtons. It is worthwhile to note that the original recipes did not have jam or cream, but many people do enjoy them more with those fillings in the centre.

In the traditional sense, lamingtons do not contain cannabis seeds or hemp seeds, and they are not infused with cannabutter.

However, there are variations that are coated in nuts of different sorts and coating them with a mixture of cannabis seeds and desiccated coconut is a nice variation.

The Ingredients

For the butter sponge cake:

125 g / 4.5 oz softened unsalted butter or cannabutter

1 cup (220g) caster sugar

1/2 tsp vanilla extract

3 eggs at room temperature

1 3/4 cups (260g) sifted plain flour

3.5 tsp baking powder

1/2 cup (125 ml) milk (low or full fat)

For the icing:

4 cups (480g) sifted icing sugar

1/3 cup (22g) cocoa powder

1 tbsp (15g) unsalted butter or cannabutter

150ml (1/2 cup + 2 tbsp) boiling water

For the coating:

3 - 4 cups desiccated coconut

1 cup unhulled cannabis seeds (optional - and if using, reduce desiccated coconut quantity by 1 cup)

For the optional jam and cream filling:

Strawberry jam

1 cup (250ml) cream

1 tbsp white sugar

The Cooking Method

To make the butter sponge cake:

Preheat your oven to 180C/350F (or fan forced 160C/320F).

Sift the flour and baking powder together in a bowl.

Grease a 20 cm x 30 cm / 8" x 12" cake pan and line with baking paper (parchment paper), leaving an overhang on all sides (to make it easy to remove).

Combine and beat the butter or cannabutter, sugar and vanilla with an electric mixer on medium to high speed until the mixture is light and fluffy - that should take about 1 1/2 to 2 minutes.

Add the eggs one at a time, beating well after each addition so the batter is completely smooth without any sign of curdling

Add half the flour and gently mix to combine, then stir in half the milk. Repeat this step with the flour and milk that is left

Pour out the batter into the prepared pan and bake for 25 minutes until a skewer inserted into the centre comes out clean, moist but with no residue.

Stand for 5 minutes then use the overhang baking paper to lift the cake out onto a wire rack and cool completely down to room temperature.

Getting the cake ready to coat:

Once the cake is cool, cut it into your desired shapes and sizes, usually squares or rectangles.

The size is entirely up to you but it's worthwhile to note that they can break if you make the pieces too big.

Once you've cut the cake into the pieces you like, freeze the cake for around 2 hours as this makes it a lot easier to coat in the icing later.

Make the icing:

Put all the icing ingredients into a bowl and mix them thoroughly. The mixture should be smooth and lump free but be careful not to overdo it and make the mixture too thin and runny. The icing mixture should be thick like golden syrup.

Make the individual iced and coated lamingtons:

Put the desiccated coconut into a separate large bowl. Optional - if you are going to coat with cannabis seeds, now is the time to put them into the same bowl.

Get a lamington piece that you have cut and dip the piece into the icing bowl using a small set of tongs or two forks. Let the piece get coated well and then let any excess drain back into the icing bowl as you lift the piece out. Briskly bring the coated piece into the bowl containing the coconut and the optional cannabis seeds. Obtain an even coating of the cake and then set the cake aside on a tray for the icing to set. Repeat the process with the remaining cake pieces. Let the coated pieces set for at least two hours prior to serving.

Making the individual iced and coated lamingtons with the optional jam and cream centre:

Follow the process above to make the individual lamingtons. To make the cream mixture, take the cream and sugar and mix well until peaked firmly. Cut the prepared lamingtons in half and fill centres with adequate amounts of jam and cream to your choosing. Remember to refrigerate these promptly in an airtight container.

If you have used cannabutter be sure to sample a small piece of a single lamington to determine how strong it is, before proceeding to eat the rest. It's a good idea to wait around 60 minutes after eating a small piece to determine how much you should eat.

Enjoy responsibly!