At Flour and Stone, Nadine Ingram is baking a lamington like no other. The vanilla sponge is soaked in pannacotta, dipped in decadent dark chocolate icing, layered with berry compote in the middle, then for a final flourish rolled in three textures of coconut. We’re talking desiccated, shredded, and chipped coconut, for those who are keeping count. While for Nadine good ingredients like free range eggs and Pepe Saya butter are a no-brainer, it’s more about how you treat these ingredients. “It’s just thoughtful cooking,” she says.
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Personally, the game changer for me is that ingenious soaked sponge. When Ingram heard about a deconstructed lamington served with pannacotta from a friend, she set out to create a fully formed version incorporating pannacotta that could sit on the bakery counter from time to time. “I had no idea it would become such a sought after signature… Some days here it’s lamington wars!” she muses. Digging into that lush sponge, which in other lamingtons is often quite dry, is pure joy. Even non-lamington believers like myself are converted after a bite of this bad boy.
Find it here: Flour and Stone, 53 Riley Street, Woolloomooloo, Sydney. Mon–Fri, 7am-4pm; Sat 8am–4pm.