Being a multicultural society, Australia boasts of a diverse platter of cakes and desserts. We have mouthwatering delicacies of all kinds - chocolate cake, sticky date pudding, caramel slice, chocolate mousse, pineapple upside down cake, frog cake, trifle and many others. While most of them are of Australian origin, some have been borrowed from other places of the world also. In this blog, I am going to introduce you to a few of the most popular cakes and desserts in Australia which occupy a special place in the nation’s heritage and society.
Lamington is one of the top favourite cakes in Australia, and is usually consumed either with a cuppa, or as a dessert of a two or three course meal. The origin of lamington is quite interesting and also debatable, since there are several stories associated with how the cake came into being. However, most experts are of the opinion that it was somehow related to the governor of Queensland, Lord Lamington, who served from 1896 to 1901. It is believed that the chef of the governor, who was of French origin, created the delicacy for his master and a few other guests.
Pavlova is another Australian delicacy that has got two very interesting and yet controversial origin tales. While we claim it to be a bonne bouche that was created on our land, New Zealanders challenge the claim by saying that Pavlova is their dessert. However, it is known for sure that the dessert derived its name from Russian Prima Donna Anna Matveyevna Pavlova. She toured Australia as well as New Zealand in the year 1926. Australian chef Bert Sachse boasts that he created the Pavlov in the Russian Prima Donna for afternoon teas. On the other hand, New Zealanders say that a chef at hotel Wellington was inspired to make the dessert after witnessing the ballerina in 1926.