Raspberry Lamingtons are a delightful twist on the classic Australian treat, Lamingtons. Traditionally, Lamingtons are sponge cake cubes dipped in chocolate and rolled in desiccated coconut. This version adds a fresh and tangy raspberry jam filling, giving each bite an extra burst of fruity flavor. These treats are perfect for afternoon tea or any special occasion!
Ingredients:
For the Sponge Cake:
1 1/2 cups (190g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup (120ml) whole milk
For the Raspberry Jam Filling:
1/2 cup (160g) raspberry jam (or any raspberry preserve)
For the Chocolate Coating:
1 1/2 cups (180g) powdered sugar
1/4 cup (25g) cocoa powder
1/4 cup (60ml) whole milk
2 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
For Rolling:
2 cups (180g) desiccated coconut
Instructions:
1. Make the Sponge Cake:
Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch (20×20 cm) square cake pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 20-25 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.
2. Prepare the Raspberry Jam Filling:
Once the cake has cooled, carefully slice it into 16 even squares. Use a serrated knife to slice the cake to prevent it from crumbling.
Gently slice each square in half horizontally to create a top and bottom for each lamington.
Spread a thin layer of raspberry jam on the bottom half of each cake square, then place the top half back on.
