Homemade Raspberry Lamington Delights

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk
• 1/2 cup (120ml) raspberry jam 1/2 cup (120ml) raspberry jam
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1 cup (200g) dark chocolate, chopped 1 cup (200g) dark chocolate, chopped
• 2 cups (180g) desiccated coconut 2 cups (180g) desiccated coconut

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 16g, 10g
• Carbohydrates (total, sugars): 40g, 24g
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a square baking pan.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, and salt.
3. 3.
   In a separate large bowl, cream together the butter and sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
6. 6.
   Pour the batter into the prepared baking pan and smooth the top.
7. 7.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. 8.
   Allow the cake to cool completely, then cut it into squares.
9. 9.
   Spread raspberry jam on one side of each square and sandwich them together.
10. 10.
    In a separate bowl, whip the heavy cream until soft peaks form.
11. 11.
    Dip each sandwiched square into the whipped cream, ensuring all sides are coated.
12. 12.
    Place the coated squares on a wire rack to allow excess cream to drip off.
13. 13.
    In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring until smooth.
14. 14.
    Dip each cream-coated square into the melted chocolate, ensuring all sides are coated.
15. 15.
    Roll the chocolate-coated squares in desiccated coconut until fully covered.
16. 16.
    Place the Lamingtons on a wire rack to set for at least 1 hour before serving.

Treat your ingredients with care...

• Raspberry jam — Choose a high-quality raspberry jam with a good balance of sweetness and tartness.
• Dark chocolate — Opt for a dark chocolate with at least 70% cocoa content for a rich and intense flavor.
• Desiccated coconut — Make sure to use unsweetened desiccated coconut for a natural and subtle coconut flavor.

Tips & Tricks

• To make the Lamingtons extra moist, brush the cake squares with a simple syrup made of equal parts sugar and water before spreading the raspberry jam.
• For a twist, you can add a hint of lemon zest to the whipped cream for a refreshing flavor.
• If you prefer a sweeter Lamington, you can mix some powdered sugar into the desiccated coconut before rolling the squares.

Serving advice

Serve the Homemade Raspberry Lamington Delights at room temperature for the best texture and flavor. They are perfect for afternoon tea, dessert, or as a sweet treat for special occasions.

Presentation advice

Arrange the Lamingtons on a serving platter, dust them with a sprinkle of powdered sugar, and garnish with fresh raspberries for an elegant touch. Serve them with a side of whipped cream or a scoop of vanilla ice cream for a delightful indulgence.