Lolly Cake, a timeless treat straight from the 1965 WDFF Cookbook, is a testament to the culinary prowess of farmers’ wives who knew their way around the kitchen. This delightful dessert, characterized by its simplicity and irresistible flavor, requires no baking, making it a perfect option for those seeking a quick and easy yet indulgent sweet treat.
Prepared with just a handful of ingredients and requiring minimal effort, Lolly Cake has stood the test of time as a beloved classic, particularly in New Zealand where it originated. This recipe is not only a favorite among adults but also a hit with kids, making it an ideal choice for family gatherings, weeknight desserts, or anytime cravings strike.
Let’s dive into the details of this delightful dessert:
Ingredients:
- 1 packet of plain biscuits (cookies), crushed into fine crumbs
- 1 can of sweetened condensed milk, heated carefully
- 1 packet of marshmallows, cut in half
- Desiccated coconut, for rolling
Instructions:
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Crush the biscuits: Begin by crushing the plain biscuits until they are fine crumbs. You can use a food processor or simply place the biscuits in a resealable plastic bag and crush them with a rolling pin. The finer the crumbs, the smoother the texture of your Lolly Cake will be.
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Heat the condensed milk: In a saucepan or microwave-safe bowl, heat the sweetened condensed milk carefully until it becomes warm and slightly runny. This will help bind the ingredients together and add sweetness to the cake.
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Prepare the marshmallows: Cut the marshmallows in half using a sharp knife. This step ensures that the marshmallows are evenly distributed throughout the cake, providing pockets of sweetness and a chewy texture.
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Mix everything together: In a large mixing bowl, combine the crushed biscuits, heated condensed milk, and halved marshmallows. Stir well until all the ingredients are evenly distributed and coated in the condensed milk. The mixture should be sticky and hold together when pressed.
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Form the log: Transfer the mixture onto a clean surface or a sheet of parchment paper. Shape it into a log, rolling it tightly to ensure a compact shape. The log can be as thick or thin as desired, depending on your preference.
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Coat with coconut: Once the log is formed, roll it in desiccated coconut until the outside is completely covered. The coconut adds a delightful flavor and texture to the Lolly Cake, enhancing its overall appeal.
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Chill and allow to set: Place the coated Lolly Cake log in the refrigerator to chill for at least an hour, or until it has set firm. Chilling helps the cake hold its shape and allows the flavors to meld together, resulting in a deliciously cohesive dessert.
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Slice and serve: Once chilled, remove the Lolly Cake from the refrigerator and slice it into rounds using a sharp knife. The slices can be as thick or thin as desired, depending on your preference. Serve and enjoy the delightful combination of flavors and textures in every bite.
Nutritional Information:
- Calories: 1716.7
- Fat Content: 46.5g
- Saturated Fat Content: 29.3g
- Cholesterol Content: 181.8mg
- Sodium Content: 679.2mg
- Carbohydrate Content: 290.9g
- Fiber Content: 0g
- Sugar Content: 290.9g
- Protein Content: 42.3g
Lolly Cake is not only a delicious dessert option but also a versatile one, as it can be customized to suit different tastes and preferences. Whether enjoyed as a sweet treat with a cup of tea or served as a delightful ending to a meal, this uncooked cake is sure to impress with its simplicity and irresistible flavor. So why not channel your inner farmer’s wife and whip up a batch of Lolly Cake for your next gathering or indulgent snack time?
