Whenever Waitangi Day rolls around I use it as a massive excuse to make something nostalgic that reminds me of growing up in NZ. Lollie cake is one of those things. My nana used to work in a bakery and I have fond memories of always going in with her to prepare the meringues and lollie cake for the days trade.
Lollie cake is incredibly easy to make, and this time I thought I would change it up and add pineapple lumps to the mix…I don’t care what any Aussie says – Kiwis invented the Pineapple Lumps and they will forever be a part of Kiwiana; who would of thought we would argue over a chewy combination of chewy pineapple and chocolate confectionery. It’s because they are that good! Useful tip; they are even more delicious kept in the freezer.
Here’s how to make this delightful sweet treat that is nothing like an actual ‘cake.’
1 can of condensed milk
1 packet of Arnotts Malt Biscuits
½ packet of Pascalls Eskimos
1 packet of Pascalls Pineapple lumps
1 cup of desiccated coconut
1. Melt the butter and condensed milk in a small saucepan. Be sure not to boil or burn!
2. Break up the biscuits with the end of a rolling pin, or blitz in a food processor until you get a fine crumb – a few bigger chunks are ok
3. Chop up the pineapple lumps and eskimos and mix in with the biscuit crumb
4. Add the melted mixture and stir to combine
5. Roll into a log and then cover with desiccated coconut
6. Cover in gladwrap and put in the fridge to set for 2 hours
7. Slice when set and store in an airtight container for 5 days – if it lasts that long!
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