Make Thé’s outlandish, ant-covered riff on one of the country’s most treasured comfort foods.

“I find green ants delicious – they have a nutty, lemony flavour that reminds me of coconut,” says Christopher Thé. “And what better way to introduce people to insects than by combining them with one of our national comfort foods, lamingtons! You can leave out the ants if you wish, but I’m hoping you will take the opportunity to give them a go and experience a new flavour.”

Makes 12 lamingtons.

Ingredients:

Sponge cake

  • 300g (101⁄2 oz/2 cups) plain (all-purpose) flour, sifted
  • 15g (1⁄2 oz) baking powder
  • 2g (1⁄16 oz/1⁄2 teaspoon) ground lemon myrtle
  • 200g (7 oz) butter, diced
  • 200g (7 oz) caster (superfine) sugar
  • 6g (1⁄8 oz/1 teaspoon) vanilla extract
  • 165g (6 oz/approx. 3) whole eggs
  • 250g (9 oz) buttermilk


Chocolate sauce

  • 350 g (12 1⁄2 oz) icing (confectioners’) sugar
  • 25 g (1 oz) cocoa powder
  • 10 g (1⁄4 oz) butter, diced
  • 60 g (2 oz) boiling water

To assemble

  • 200 g (7 oz) desiccated (shredded) coconut
  • 30 g (1 oz/2 tablespoons) green ants
  • 3 g (1⁄10 oz/1 teaspoon) ground lemon myrtle

Substitutions

  • Green ants > crushed coriander seeds
  • Lemon myrtle > lemongrass 

Method (sponge cake):

  1. For the sponge cake, sift the flour with the baking powder and lemon myrtle.

  2. Add the butter, sugar and vanilla to a stand mixer bowl fitted with the whisk attachment and beat on medium speed until light and fluffy, about 6 minutes.

  3. Add the eggs and continue to beat until well incorporated, about another 2 minutes.

  4. Add half the buttermilk and beat on medium speed for 1 minute, scrape down the side of the bowl, then add the flour and mix on slow speed.

  5. Just before the flour is fully combined, scrape down the side of the bowl once more and add the reserved buttermilk.

  6. Continue to mix until homogeneous.

  7. Pour into the tin and bake for 30 minutes, or until a skewer inserted in the middle of the cake comes out clean.

  8. Allow the cake to cool in the tin for 10 minutes, then flip upside down onto a wire rack. This will help to keep the cake as flat as possible.

  9. Remove the baking paper and allow to cool.

  10. Cut the cake into 5 cm (2 in) cubes and freeze until hard, about 2 hours. (This makes dipping easier.)

Method (chocolate sauce):

  1. To make the chocolate sauce, add all the ingredients to a bowl and whisk until smooth.

  2. Transfer to a small container that is deep enough to submerge the lamingtons when they are dipped.

Method (assembly):

  1. Add the desiccated coconut, green ants and lemon myrtle to a bowl and mix well.

  2. Spike the frozen sponge squares with a fork and dip into the chocolate sauce.

  3. Allow any excess to drip back into the container then toss in the coconut mixture.

  4. Repeat for all the lamingtons, then transfer to a baking tray lined with baking paper.

  5. Allow to set for 2 hours before serving.

Modern Australian Baking

Modern Australian Baking by Christopher Thé (Hardie Grant, RRP $60.00) is out now and yours to purchase from great Victorian booksellers such as Readings and Hill of Content.