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Australian Lemon Cheesecake
- 1 cup sweet crumbs
- 2 blocks of Philadelphia cream cheese
- 1 cup caster sugar/fine sugar
- 1 Tblsp lemon rind
- 85g/3oz butter
- 1 cup sour cream
- 3 tsp gelatine dissolved in ¼ cup boiling hot water
- 1/3 cup lemon juice & pulp
Fresh berries to decorate top, if desired.
Combine sweet crumbs and melted butter. Press into a spring form pan. I like to line my pan with wax paper, it makes removal of cheesecake easy.
Beat cream cheese until smooth. Add sour cream and sugar, then dissolved gelatine. Add lemon rind, juice and pulp. Beat until smooth.
Pour into pan and chill 2-3 hours until set or overnight.
Lamingtons are little sponge cakes coated in chocolate and grated coconut. It is a traditional Australian treat that appeals to most.
- 1 pound cake
- 3 cups desiccated coconut (slightly dried flaked coconut – not sweetened)
- 500g (1 lb.) icing sugar
- 1/3 cup cocoa
- 1/2 cup milk
Any firm type of plain cake can be used: butter-cake, pound-cake, madeira cake or firm sponge.
Cut cake into small, chunky slices. Dip each cake into icing mixture for several seconds. Drain off excess icing mix. Toss in coconut and place on tray to set.
Cake is easier to handle if placed in freezer for 15 minutes before coating with cocoa mix. For a variation: Two pieces of cake may be filled with jam or cream and then coated in cocoa mix.