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Raspberry Lamingtons

Raspberry Lamingtons
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Raspberry Lamingtons are a delightful twist on the classic Australian treat, featuring soft and fluffy sponge cake squares dipped in a rich chocolate and raspberry coating, then rolled in vibrant desiccated coconut. Perfectly balancing sweet and tangy flavors, these treats are ideal for afternoon tea, festive occasions, or sharing with friends and family.

Ingredients

Scale

Sponge Cake

  • 125g (1/2 cup) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 1/4 cups (160g) self-raising flour (or gluten-free baking blend)
  • 1/4 cup (60ml) milk

Raspberry Chocolate Coating

  • 1/4 cup (20g) unsweetened cocoa powder
  • 1 1/2 cups (180g) powdered sugar
  • 1/3 cup (110g) raspberry jam
  • 2–3 tbsp milk or water (to adjust consistency)

Finishing

  • 2 cups (150g) desiccated coconut
  • Fresh raspberries (optional, for garnish)

Instructions

  1. Prepare the Sponge Cake: Preheat your oven to 180°C (350°F). Cream together softened butter and granulated sugar until light and fluffy using a hand or stand mixer. Beat in eggs one at a time, fully incorporating each before adding the next. Sift the self-raising flour and gently fold it into the wet mixture along with the milk, taking care not to overmix to keep the sponge tender.
  2. Bake and Cool: Pour the batter into a greased or lined square baking tin. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool completely on a wire rack before cutting into even squares for clean edges suited for dipping.
  3. Prepare the Raspberry Chocolate Coating: In a medium bowl, combine cocoa powder, powdered sugar, and raspberry jam. Warm gently to help ingredients combine smoothly, then stir in milk or water as needed to achieve a thick but dip-friendly consistency that will cling well to the sponge.
  4. Coat the Sponge Squares: Using a fork or skewer, dip each sponge square into the chocolate raspberry mixture ensuring all sides are covered. Immediately roll the coated piece in desiccated coconut to capture the sticky chocolate layer. Place coated Lamingtons on a tray to set.
  5. Let Them Set: Refrigerate the tray of Lamingtons for 20-30 minutes to allow the coating to firm up nicely, ensuring neat, well-shaped Raspberry Lamingtons ready to serve.

Notes

  • Use room temperature butter and eggs for a smoother batter and better rise.
  • Cut the cooled cake with a serrated knife using gentle sawing motions to avoid squashing.
  • Adjust the coating mixture’s consistency with milk or water to prevent it from being too runny or thick.
  • Use fresh desiccated coconut for the best flavor and vibrant appearance.
  • Ensure the cake is fully cooled before dipping to prevent the coating from sliding off.

Nutrition

Keywords: Raspberry Lamingtons, Australian dessert, chocolate coconut cake, sponge cake, raspberry treats, gluten-free lamingtons

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