Whether you love our vanilla slices, prefer the cream-filled lamingtons or drool over the apple turnovers in Bistro 16 and The Café’s dessert cabinets, there is always something to satisfy.
Over the years, dozens of trendy and premium bakeries have popped up around the Gold Coast and Tweed regions. They all vary wildly in style and influence from upscale patisseries to artisan bread making. A lot of hospitality venues over the years have outsourced their pastry and bakery requirements resulting in the same or similar product being offered at many locations with one venue not really standing out from the next, so no real point of difference.
At Tweed Heads Bowls Club, we have always been known for the quality of our food and the commitment to sourcing local produce whilst serving the freshest ingredients. Our cakes, slices, pastries and desserts are some of our most popular choices for members and the fact that they are made right here on site at our Bakery ensures quality and freshness.
Our Bakery was opened 26 years ago in 1994. Since then every day our pastry chefs’ start early in the morning to prepare, bake and craft all of the items available in The Café, nineteen21 restaurant and Bistro 16 as well as the delicious afternoon teas served during Bowls. Our team run a professional kitchen and are highly skilled in the making of pastries, desserts, breads and our ever-popular savoury pies.
The team are immensely proud to bake and deliver more than 84,824 freshly baked items each year and they look forward to delivering all of your fresh favourites again soon.
The focus has, and always will be to offer the very best for our members and guests.
This week our Pastry Chef Erin shares with us her lamington recipe:
- 125g butter, softened
- 1 cup caster sugar
- 1/2 teaspoon vanilla extract
- 3 eggs
- 1 3/4 cups self-rising flour, sifted
- 1/2 cup milk
- 2 cups desiccated coconut
- 3 1/2 cups icing sugar mixture
- 1/4 cup cocoa powder
- 1 tablespoon butter, softened
- 1/2 cup boiling water
Preheat oven to 180°C/160°C fan forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line with baking paper, leaving a 2cm overhang on all sides. Using an electric mixer, beat butter, sugar, and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition (mixture may curdle).
Sift half the flour over butter mixture. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk. Spoon into prepared pan. Smooth top. Bake for 30 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack. Cover with a clean tea towel. Set aside overnight.
Make icing: Sift icing sugar and cocoa into a bowl. Add butter and boiling water. Stir until smooth.
Cut cake into 15 pieces. Place coconut in a dish. Using a fork, dip 1 piece of cake in the icing. Shake off excess. Toss in coconut. Place on a wire rack over a baking tray. Repeat with remaining cake, icing and coconut. Stand for 2 hours or until set.