Lamo no longer lame
Spongy, sugary, and slightly reminiscent of dandruff.
"Those bloody, poofy, wooly biscuits," said
Lord Lamington, former Queensland Governor, on the cakes that bear his name today.
Lamingtons once used to be the sort of shop-bought treat dragged out by your Grandma at family gatherings.
Worse still, they were often the last option left at the school tuck shop at the end of the school day.
But this old school Australian tradition appears to be once again in vogue this January 26.
Some are using the currently fashionable macaron to bring the lamington back, such as Sydney-based company MakMak, which has developed a treat in its honour.
It's chocolate biscuit creation is filled with delicious looking cream and sprinkled with the coconut shavings that make the lamington so distinct.
Local icon Adrian Zumbo is surprisingly going a little more traditional, with some Belgian chocolate or raspberry versions of the treat.
Even a slightly less gourmet name, confectionary company FruChoc, is getting in on the game with a suggestion for a lamington cake made with its lollies.
So will you be bringing back the lamington tomorrow? |