A lolly cake or lolly log is a New Zealand cake that features lollies (the kiwi word for candy/sweets) as a key ingredient. Lolly cakes can be found in most NZ supermarkets, bakeries and some dairies and petrol stations.
Traditionally Eskimo lollies or fruit puffs are used, which are like firm, but soft and chewy marshmallows.
It’s a classic kiwi favourite, lots of people grew up with this cake!
Tomorrow is Anzac Day, which commemorates all New Zealanders killed in war and also honours returned servicemen and women. If you are looking for an Anzac biscuit recipe, check out the one I made last year.
To make this you will need 1 x 250 g packet of malt biscuits. If you can’t find these where you live you can use any other type of biscuit you like.
Crush the biscuits to crumbs. I did this by placing the biscuits in a zip lock bag and smashing them with a rolling pin. You can also do this in a food processor.
The recipe calls for 190 g of Eskimo lollies, but one packet is 150 g so I suggest you use just one packet (I think perhaps when The Great New Zealand Baking Book was printed Eskimo lollies came in 190 g packets). If you can’t find these where you live you can use fruit puffs or marshmallows.
Cut the Eskimo lollies into thirds (or bite-sized chunks if you are using marshmallows or other lollies).
In a medium-sized saucepan, warm the 20 g of butter and 200 g of condensed milk (about half a can), stirring to mix. Remove from the heat.
In a large bowl, mix the warm butter and condensed milk with the crushed biscuits and chopped lollies.
Form into a log shape using cling wrap.
Remove the cling wrap and roll the log in desiccated coconut.
Enclose the log in cling wrap again and chill in the fridge for 4 hours, until firm.
When set, cut into slices and enjoy!
I Like-a Like-a Lolly Cake
From The Great New Zealand Baking Book, copyright © Jonny Schwass from Harlequin Public House
Makes: 1 x 30 cm cake | Prep time: 15 mins, plus chilling | Skill level: 1 (easy)
Ingredients
- 20 g butter
- 200 g sweetened condensed milk
- 190 g Eskimo lollies
- 1 x 250 g malt biscuits
- 1 cup desiccated coconut
Method
In a medium-sized saucepan, warm butter and condensed milk, stirring to mix. Remove from the heat.
Cut Eskimo lollies into bite-sized chunks. Crush biscuits to crumbs in a food processor.
In a large bowl, mix butter and condensed milk with crushed biscuits and chopped lollies. Form into a log shape and roll in coconut. Enclose log in plastic wrap and chill in fridge for 4 hours.
When set, cut into slices and enjoy!
Published by Thom Productions/Blackwell & Ruth, $49.95
Where to buy the book:
The Great New Zealand Baking Book Project 