There are too many kinds of cakes in the world and each country has more than one signature dessert cake that deserves attention. Some eaten by royals and the elite and some by the Oliver Twists of the world, and none can be compared to the other. The ingredients might be different but the hand that makes them is what gives them that impeccable and unmatched taste that is a hallmark of their respective home countries. So, here are a few cakes starting with the alphabet “L” and what do you know you can make some of these easily for they have the most basic cake recipe ever.
An accidental discovery by Lord Lamington’s maid (she dropped his favorite cake into molten chocolate) the Lamington is one of the most beloved confections in Australia that are small bite-sized sponge cakes dipped in chocolate and coated in coconut flakes. Back then the chocolate-smeared cake was covered by coconut flakes to avoid the messy fingers as per the instructions of Lamington, who was thoroughly a Brit and served as the eight Governor of Queensland. Lamington was named after him and comes in a variety of flavors and fusion combinations.
This one looks a lot like the Goan Bebinca with its thin layers and the layers that are baked separately. Its place of origin is Indonesia but it has Dutch influences. Each layer of the cake is baked separately with the batter made with flour, egg yolks, butter, sugar and spices – mace, nutmeg, cloves and cinnamon. There are around 18-30 layers and the layers are baked in square pans. This cake is known as the spekkoek in the Netherlands and in Indonesia it has many varieties that uses prunes, raisins, nuts, cheese and even chocolate.
A cinnamon custard cake from the island of Guam, that is a descendant from the Spanish natillas, a Spanish custard. Custard and even puddings use dairy and the local Chamorru diet didn't include milk or even spices. It was the Spanish who introduced this cake to the Mariana islands that included Guam. The locals make it with a base of sponge cake with a custard made with canned evaporated milk and condensed milk that is poured over the base.
The Brits love their tea cakes and lemon drizzle cake is one of them that is a staple during afternoon tea; we highly recommend trying a lemon cake recipe for your next tea party. The origin isn't clear but the world's first lemon drizzle cake was said to have been made by a woman of Jewish origin in 1967. The sponge cake’s batter is made with flour, sugar, butter, eggs, milk, baking powder, lemon zest, and lemon juice and baked. Lemon juice is mixed into the icing for the whitish and tangy drizzle that cascades down the tops of the cake.
Dubbed the lazy pie, this is a traditional Serbian dessert that has a delicious filling of either nuts, poppy seeds, or fruit sandwiched between two biscuits. It's called lazy because it's easy to fix and the biscuit dough is also simple to assemble, mix and bake.
This one's a shortcake named after the Austrian city of Linz that has a crumbly, buttery pastry shell accentuated by lemon juice, cinnamon, and either almonds, walnuts, or hazelnuts. It is filled with redcurrant jam, but raspberry or apricot jam can be used. The cake has a lattice crust arranged in a criss-cross design on top and the cake dates back to 1696 according to Austrian confectioner Jindrak, famous for their Linzertorte. Today, the cake is an Austrian holiday classic, often consumed at Christmas.
This one is a favorite New Zealand dessert consisting of crushed malty biscuits, colorful marshmallows, butter, and condensed milk. It's often topped with grated coconut and served sliced. Malt biscuits are used to balance the sweetness of the marshmallows. Lolly cake is a staple at festive events like birthdays and celebrations in New Zealand. They are quite similar to fifteens and chocolate salamies that are a hit with children.
Lane cake, also known as prize cake or Alabama Lane cake, is a sponge cake filled with coconut, raisins, custard, and booze – bourbon. It's often topped with frosting and is said to have been invented by Emma Rylander Lane from Clayton, Alabama. She won first prize after presenting it at a county fair in Columbus, Georgia, leading to the name “prize cake”. Lane published the recipe in her 1898 book “Some Good Things to Eat” and today, there are many variations with the cake gaining literary fame in Harper Lee's To Kill a Mockingbird.