Homemade Raspberry Lamingtons (Print version)
Soft vanilla sponge squares dipped in fresh raspberry glaze and rolled in coconut for a bright homemade lamington treat.
# Ingredients:
For the sponge
01 -
1 1/4 cups (155 g) all-purpose flour
02 -
1 1/2 teaspoons baking powder
03 -
1/4 teaspoon fine salt
04 -
3 large eggs, room temperature
05 -
1 cup (200 g) granulated sugar
06 -
1/2 cup (120 ml) whole milk
07 -
4 tablespoons (56 g) unsalted butter
08 -
2 teaspoons vanilla extract
For the raspberry coating
09 -
12 oz (340 g) fresh or frozen raspberries
10 -
1/3 cup (65 g) granulated sugar
11 -
2 tablespoons water
12 -
1 tablespoon lemon juice
13 -
2 1/2 cups (200 g) fine shredded or desiccated coconut
# Instructions:
01 -
Preheat the oven to 350°F. Line a 9-inch square cake pan with parchment and lightly grease the sides.
02 -
Whisk the flour, baking powder, and salt in a bowl. Set aside while you whip the eggs.
03 -
Beat the eggs and sugar with a mixer for 4-5 minutes, until thick, pale, and ribbon-like when lifted from the whisk.
04 -
Warm the milk and butter just until the butter melts. Add vanilla. Fold the dry ingredients into the egg mixture in two additions, then gently fold in the warm milk mixture.
05 -
Spread the batter into the pan and bake for 28-32 minutes, until golden and a tester comes out clean. Cool completely, then trim and cut into 16 squares.
06 -
Simmer raspberries, sugar, water, and lemon juice for 6-8 minutes, until the berries break down. Strain through a fine sieve and keep the glaze warm and loose.
07 -
Dip each cake square quickly into the raspberry glaze, let the excess drip off, then roll in coconut until evenly coated. Set on a rack.
08 -
Rest the lamingtons for at least 20 minutes before serving so the coating firms and the coconut sticks.
# Good to know:
01 -
Slightly day-old sponge is easier to dip than fresh warm cake.
02 -
Keep the raspberry glaze warm and loose for the cleanest coating.
03 -
Best enjoyed within 2 days of coating.