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Raspberry Lamingtons: A Sweet and Irresistible Treat
These Raspberry Lamingtons are a delightful twist on the classic Australian dessert. Soft, tender sponge cake squares are soaked in a luscious raspberry glaze and coated in desiccated coconut, creating a treat that’s as beautiful as it is delicious. Perfect for afternoon tea, dessert, or a sweet snack, these little cakes are sure to become a favorite.
I’ve made these lamingtons for family gatherings, and they’re always a hit. My kids love helping me coat the cakes in coconut, and they disappear almost as quickly as we make them!
Ingredients and Why They Matter
For the Sponge Cake:
- Eggs: Provide structure and help the cake rise.
- Milk and butter: Add moisture and richness to the cake.
- Sugar: Sweetens the cake and helps create a tender crumb.
- Cake flour: Gives the cake a light, airy texture.
- Baking powder and salt: Help the cake rise and balance the flavors.
- Vanilla extract: Adds a warm, aromatic note.
For the Raspberry Glaze:
- Raspberries: Fresh or frozen raspberries provide the fruity flavor and vibrant color.
- Confectioners’ sugar: Sweetens the glaze and gives it a smooth consistency.
- Gelatin: Helps the glaze set and adhere to the cake.
- Red food coloring (optional): Restores the glaze to a bright raspberry-red color.
For Coating:
- Desiccated coconut: Dried, finely shredded coconut that coats the cakes perfectly.
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Step-by-Step Instructions
- Step 1:
- Make the Sponge Cake: Preheat your oven to 350°F (175°C). Grease and line two 8-inch square pans. In a mixing bowl, beat 4 eggs and 1 cup of sugar until thick and pale. Heat 1/2 cup of milk and 2 tablespoons of butter until warm. Gradually add to the egg mixture. Sift in 1 1/2 cups of cake flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. Fold gently until combined. Divide the batter between the pans and bake for 20-25 minutes, or until a toothpick comes out clean. Let cool completely.
- Step 2:
- Prepare the Raspberry Glaze: In a saucepan, combine 2 cups of raspberries and 1/4 cup of water. Cook until the berries break down. Strain the mixture to remove seeds, then return to the saucepan. Add 2 cups of confectioners’ sugar and heat until smooth. Dissolve 1 teaspoon of gelatin in 2 tablespoons of water, then stir into the raspberry mixture. Add a few drops of red food coloring if desired. Chill for 15-20 minutes to thicken.
- Step 3:
- Assemble the Lamingtons: Trim the edges of the cooled cakes and cut into 2-inch squares. Trim the top and bottom crusts to expose the sponge. Freeze the cake squares for 20 minutes to firm them up. Dip each square into the raspberry glaze, ensuring all sides are coated. Let excess glaze drip off. Roll the glazed squares in desiccated coconut, pressing gently to adhere. Place the lamingtons on a wire rack to set, then refrigerate for 30 minutes before serving.
I love how the raspberry glaze adds a burst of fruity flavor, while the coconut coating provides a delightful crunch. It’s a dessert that’s both elegant and fun to eat!
Tips for the Perfect Raspberry Lamingtons
- Use cake flour: It creates a lighter, more tender sponge cake.
- Don’t overmix the batter: Fold gently to keep the cake airy.
- Add food coloring: A few drops of red food coloring enhance the glaze’s vibrant color.
- Work in batches: Glaze and coat a few cakes at a time to keep the process manageable.
Serving Suggestions
These lamingtons are perfect on their own, but you can elevate them with fun additions:
- Fresh berries: Serve with extra raspberries or a mix of berries for a fresh contrast.
- Whipped cream: Add a dollop of whipped cream for extra indulgence.
- Tea or coffee: Pair with your favorite hot beverage for a delightful afternoon treat.
Storage Tips
- Refrigerator: Store the lamingtons in an airtight container for up to 2 days.
- Freezer: Wrap individual lamingtons in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
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Variations to Try
- Chocolate lamingtons: Dip the cake squares in chocolate glaze instead of raspberry.
- Lemon lamingtons: Use a lemon glaze and coat with shredded coconut.
- Jam-filled lamingtons: Slice the cake squares in half and spread with raspberry jam before glazing.
- Mixed berry glaze: Use a blend of raspberries, strawberries, and blackberries for the glaze.
Final Thoughts
These Raspberry Lamingtons are a delightful dessert that’s sure to impress. They’re light, fruity, and coated in coconut for a perfect balance of flavors and textures. Whether you’re serving them at a party or enjoying them as a sweet treat, these lamingtons are guaranteed to be a hit.
So, grab your ingredients, bake up a batch, and get ready to enjoy a taste of Australia with a fruity twist. Enjoy!
Frequently Asked Questions
- → Can I use fresh raspberries instead of frozen?
- Yes, fresh raspberries work well. Use about 2 cups of fresh berries.
- → Can I make this gluten-free?
- Yes, use gluten-free cake flour and ensure all other ingredients are gluten-free.
- → How do I store these lamingtons?
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- → Can I skip the gelatin in the glaze?
- Yes, but the glaze will be thinner and may not coat as well.
- → Can I use a different fruit for the glaze?
- Yes, try strawberries, blackberries, or blueberries for a different flavor.