Durable and dessert are not words that go together naturally. Usually ephemeral is the ideal when it comes to sweetness and light. But this time of year, when you can indulge in the most fleeting ...

1. Preheat oven to 350 F., grease a 9'x13' rectangular pan and line with parchment paper. 2. Put all 'Creaming Ingredients' in stand mixer fitted with a paddle or whisk attachment (on in a bowel and ...

Australians are very protective of their national cake, and with good reason, but who makes the best? The Guardian’s journalism is independent. We will earn a commission if you buy something through ...

Vanilla flavored sponge cake cut into cubes, dipped in a rich chocolate sauce and rolled in desiccated coconut. Keep the cake cubes soaked in chocolate sauce a little longer to make it moist on the ...

Little cubes of sponge cake, dipped in chocolate, then rolled in coconut. These are lamingtons, an Australian dessert as revered as warm apple pie with vanilla ice cream is here in the States.

The Australian classic receives a glow-up. These lamingtons, inspired by the panna cotta lamington at Sydney’s Flour and Stone, are utterly indulgent but entirely worth it. Start this recipe a day ...

Do away with the refined flour and bake a beautiful batch of lamingtons with whole wheat flour. Immediately pour into a grease pan and bake it in a preheated oven for about 30 minutes. Cool completely ...

Thalia Ho is behind Butter and Brioche, an award-winning food blog. Her work on her blog and on Instagram is best known for its inspiring flavour combinations, decadent recipes and poetic prose. She ...

Here's how to make the Australian dream - some light, fluffy lamingtons. Place strawberries and water in a pot and simmer, covered, over a low heat for 15 minutes. Remove the lid and add the sugar and ...

A reimagined Aussie classic with a pistachio twist. Pistachio is having its moment. With their vibrant green hue and nutty sweetness, pistachios dial up the fun in this nostalgic Australian sweet ...

This recipe by Aaron Surman, pastry chef of L’Abattoir Restaurant, is a variation on a classic treat from his Australian homeland, the lamington cake. It’s traditionally a cake square covered in ...

Australians are very protective of their national cake, and with good reason, but who makes the best? The Guardian’s journalism is independent. We will earn a commission if you buy something through ...