IT DOES seem like there is a day for everything but National Lamington Day on Saturday, July 21 is a good reason to enjoy a favourite.
Lamingtons, along with meat pies and vegemite, have been recognised as an Aussie icon by the Department of Foreign Affairs and Trade and Saturday is their day.
The sweet treat has delighted Australian tastebuds for more than 100 years, and now even comes in flavours like jaffa, lemon, raspberry and passionfruit.
Susan Day Cakes sales and marketing manager Dia Sadikay said the classic chocolate lamington remained a favourite but there had been a demand for new flavours.
“This iconic cake has stood the test of time for over 100 years, and now these new flavours have meant that it will remain on Australian tables for many more years to come,” she said.
“We’ve even seen savoury lamingtons served with bacon, so who knows what the next lamington craze will be.”
Cleveland’s Flour Mill Bakery owner Jonathon White said lamingtons were popular all year round but sales peaked around Australia Day.
“(For National Lamington Day) we will probably put signs up and advertise it as Australia's very own cake,” Mr White said.
So what advice does a pro have for making lamingtons?
“Over the years of making them, my family and I have discovered that we actually like it best made out of butter cake, not sponge – sponge being the traditional cake,” Mr White said.
“It makes it a bit more of a denser cake rather than light and fluffy.”
Mr White said lamingtons were designed to keep fresh for longer by being dipped in chocolate and rolled in coconut.
