Lolly Cake

lolly cake slices new zealand recipe ideal for kids no baking required

The ingredients and recipe for this cake came in one of the most amazing Christmas presents ever – a baking package all the way from my brother and sister-in-law in New Zealand! You may remember a couple of years ago now, my post on Cakes with the Kiwis, when we were lucky enough over travelling round for a couple of weeks. Of course lolly cake featured – and they were so amazing to remember how much I loved it and send me the kit over.

lolly cake ingredients christmas gift from new zealand

The name might be a bit confusing to UK readers – it doesn’t have anything to do with lollipops on sticks, or even ice lollies. Over on the other side of the world, ‘lolly’ is the kiwi word for sweets, much as the US call it candy. The lollies in question, the main part of the cake, are these Eskimos.

pascall eskimo sweets lolly from new zealand

They’re not readily available in the UK, I understand there is a similar version called Fruit Puffs, also not available here! The closest thing I would describe them too are foam fruits – you know the pink shrimps, yellow bananas etc? I’ll be sure to try a version with these soon and post the results, watch this space.

eskimo lollies lolly sweets foam brightly coloured kiwi

Once you’ve got hold of the sweets, the most difficult bit is out of the way! Other ingredients are simply crushed biscuits, melted butter, condensed milk, and a little desiccated coconut to roll on the edges. This would be a great recipe to make with kids – supervising the lolly cutting of course, the rest is all hands-on stickiness with no baking required.

The original recipe (as sent to me) can be found on the Griffin’s website. They make an amazing malt biscuit which adds that certain something to the cake. I’m hoping the same effect can be made with a malted milk biscuit or similar over here when I attempt a UK version….

The  cake is made as simply as crushing the biscuits, cutting up the lollies, then mixing with condensed milk and butter.

The mixture needs to be rolled into a log shape and chilled for several hours before I eating, which was a bit sticky to start with but made infinitely easier using a big sheet of greaseproof paper.

lolly cake rolling tips with greaseproof paper

Likewise, to coat the edges in coconut, another roll around in the greaseproof paper saved my kitchen from an otherwise nutty mess!

lolly cake being rolled in desiccated coconut new zealand recipe

Once chilled the log is inconspicuously ordinary as a cake…

finished lolly cake log covered in desiccated coconut ready to eat

… until you cut in and reveal the amazing brightly coloured lollies!

This is one seriously addictive cake, I just cannot describe. The malty warmth of the biscuits melts into the creamy condensed milk, and the lollies come through with a squishy tangy marshmallow like texture. Sooo good!

lolly cake slices biscuit eskimo lollies condensed milk and coconut brightly coloured sweets

Unsurprisingly this batch didn’t last long at all in our house, and hence the hunt begins to track down an Eskimo lolly alternative in the UK. More here as it happens!

lolly cake slices brightly coloured pieces of marshmallow sweet in biscuit mixture

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Cakes with the Kiwis

Kia Ora from New Zealand!

We have spent 1 1/2 beautiful weeks here in Aotearoa, touring from Tauranga, through Rotorua, Taupo, and Napier, crossing the islands by ferry and ending our journey in Christchurch.

Although a lot of the hotels and motels come with small, well-stocked kitchenettes, I have to say the only cooking I’ve done is to put a slice of bread in the toaster!

But of course, we have made time for cake along the way!

Hot cross buns over Easter weekend:

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– in sulphuric, stunning but very smelly Rotorua –

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Tuesday last week was my dad’s birthday, we bought him a gooey caramel slice cake and couldn’t help but top it with candles!

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Big slices enjoyed with a beach view, on the seafront in Napier.

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A 350km drive to Wellington definitely called for a midday cake-stop. Would you believe we have stopped in this cake shop on our past 2 trips as well – two and six years ago! The Olde Plum Duff tearooms in Shannon.

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What seems to be a Kiwi classic – lolly cake.

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The best way to describe it is quite dense and fudgy, with big chunks of bright squishy sweets, kind of like firm marshmallows, and rolled in desiccated coconut. Yummy! I will have to look up the recipe for this when we get back.

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A lot of the bakeries also sell another classic from this region – Lamingtons, although they do originate from neighbouring Australia. I didn’t manage to try one on this trip, but maybe next time…

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The cake shop is set in the middle of a tiny little town called Shannon, half an hour or so outside Palmerston North. There are a lot of small one-street towns in NZ, and Shannon is no exception, but really very pretty nonetheless.

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And the piece de resistance – the reason for our travel to NZ, my brothers wedding in Christchurch this weekend.

The wedding was held at a lovely little venue on the outskirts, called Sharvin Lodge. How nice to be able to hold the ceremony outside!

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The wedding cake was fab and perfect for the autumn theme – how amazing are those fondant leaves.

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And the loveliest part? There was a mini cake for everyone to have there or take away with them, such a nice idea.

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So we leave New Zealand later today with some fantastic memories, next stop LA!