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Raspberry Lamingtons

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Raspberry Lamingtons are a delightful twist on the classic Australian treat, combining the soft, spongy texture of traditional lamingtons with the vibrant flavor of fresh raspberries. These bite-sized cakes are dipped in a rich raspberry syrup and rolled in shredded coconut, creating a perfect balance of sweetness, tartness, and texture. Whether you’re baking for a special occasion, an afternoon tea, or simply craving a new dessert to try, these Raspberry Lamingtons are sure to be a hit.

Ingredients

Scale

For the Sponge Cake:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup milk

For the Raspberry Syrup:

  • 1 cup fresh raspberries (or raspberry jam for convenience)
  • ½ cup water
  • ¾ cup granulated sugar

For the Coating:

  • 2 cups shredded coconut (unsweetened or sweetened, as per preference)

Ingredient Highlights

  • Sponge Cake: The fluffy, soft sponge cake is the base of the lamington and a key to making this dessert delightful. It absorbs the syrup well, adding to the overall moistness.
  • Raspberries: Fresh raspberries or raspberry jam provide the perfect tangy flavor to balance the sweetness of the cake and coconut.
  • Coconut: Shredded coconut is an essential part of lamingtons, giving them their signature texture and sweetness.
  • Butter: The butter adds richness and helps create a tender crumb in the sponge cake.

Instructions

Prepare the Sponge Cake:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch square baking pan with parchment paper.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Add the Eggs and Vanilla: Beat in the eggs, one at a time, and then add the vanilla extract. Continue mixing until smooth and well-combined.
  5. Add the Dry Ingredients: Gradually add the dry ingredients into the wet mixture, alternating with the milk. Mix until just combined—do not overmix.
  6. Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Prepare the Raspberry Syrup:

  1. Make the Raspberry Syrup: In a small saucepan, combine the fresh raspberries, water, and sugar. Heat over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly (about 5-10 minutes). If using raspberry jam, simply combine the jam with water and sugar, then heat until smooth.
  2. Strain (Optional): If you prefer a smoother syrup, strain the mixture to remove the seeds. Set the syrup aside to cool.

Assemble the Lamingtons:

  1. Cut the Cake into Squares: Once the cake has completely cooled, cut it into 1 ½ to 2-inch squares.
  2. Coat with Raspberry Syrup: Place the cooled raspberry syrup in a shallow bowl. One at a time, dip each cake square into the syrup, ensuring it’s fully coated but not overly soggy.
  3. Roll in Coconut: Immediately roll the syrup-soaked cake square in the shredded coconut, ensuring all sides are evenly coated. Place on a tray or plate to set.
  4. Repeat: Repeat the process for the remaining cake squares until they’re all coated with syrup and coconut.

Chill the Lamingtons:

  1. Chill: For the best texture and flavor, chill the lamingtons in the refrigerator for at least 30 minutes before serving.

Nutrition

Find it online: https://herbites.com/raspberry-lamingtons/