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• "Delicious dessert from Down Under"

  "Innocent Bystander Moscato stars on ABC television in the USA
  
  
  Lamingtons -- a sweet chocolate dessert from Down Under.
  
  Olive oil lamingtons
  
  A modern version of traditional Australian Morning or Afternoon tea cake, using an olive oil cake base and dark chocolate ganache. I've chosen a fresh and fruity olive oil, such as Cobram Estate from Victoria, Australia, but it's also delicious with their Lemon Twist for the fresh taste of lemon without squeezing or zesting.
  
  
  Ingredients:
  
  * 3/4 cup Cobram Fresh and Fruity or Lemon Twist Australian Extra Virgin olive oil
  * 3/4 cup sugar
  * 2 large eggs
  * 1/2 cup "sticky" (Aussie for sweet wine - I've used Victoria's Innocent-Bystander Moscato, see notes following)
  * 1/3 cup whole milk
  * 2 tablespoons finely grated lemon zest
  * 1 1/4 cups all-purpose flour
  * 1/4 cup almond meal
  * 1 teaspoon baking powder
  * 1 teaspoon salt
  
  Dark chocolate ganache
  
  Ingredients:
  
  * 8 oz (1 cup) bittersweet chocolate (70%Cocoa), chopped
  * 1 1/2 cups heavy whipping cream
  * 2 tablespoons Sticky or Late Harvest wine (optional)
  * Desiccated coconut, for coating
  
  Directions:
  
  1. To make the cake, preheat oven to 350°. Lightly oil an 8 or 9 -inch square cake pan with olive oil.
  
  2. Using an electric mixer, beat the sugar and eggs at medium speed until pale yellow, thick, and fluffy, about 3-4 minutes. Add the olive oil along with the wine, milk and lemon zest and beat at low speed until blended.
  
  3. Beat in the flour, almond meal, baking powder and salt. Scrape the batter into the prepared pan and bake for 40-50 minutes, until golden on top and a skewer inserted in the centre comes out clean. Let cool on a rack for 15 minutes, then unmold the cake onto the rack to cool completely.
  
  4. To make the Ganache, place the cream in a saucepan over medium heat. Allow to just come to a boil, then add the chocolate. Let stand for 5 minutes then stir with a whisk until smooth. Add Late harvest wine if desired
  
  5. Make a production line with the cake, cut into 2 inch squares, the ganache and the coconut in a shallow dish. Have a wire rack ready over a pan to catch the drips. Skewer a cake square with a fork and spoon chocolate over to coat all sides. Roll in coconut then place on rack to set. "

• "Tasting Notes: "

  "2008 Innocent Bystander Pinot on www.wineexpedition.com
  "