in

Lamingtons with Raspberry Fills

An easy recipe for raspberry lamingtons, a traditional Australian dessert: squares of sponge cake with raspberries and covered in desiccated coconut. So yummy!

Lamingtons with Raspberry Fills

The small soft sponge cake squares are drenched in a luscious raspberry glaze and coated in coconut.
Prep Time40 mins
Cook Time40 mins
Refrigerate & Cooling1 hr 30 mins
Total Time2 hrs 40 mins
Course: Dessert
Cuisine: Australian
Keyword: Australian, Dessert, Lamington Cake, Lamingtons with Raspberry Fills, Raspberry Jelly Lamingtons, Raspberry Lamingtons
Servings: 16
Calories: 335kcal

Equipment

  • Pure Vanilla Bean Paste
  • 2-Quart Saucepan
  • KitchenAid Artisan Series 5-Quart Stand Mixer
  • 18 x 24-Inch Plastic Cutting Board
  • 10" Serrated Knife
  • Fine-Mesh Sieve Set
  • 8" Cake Pan
  • Glass Nesting Bowls
  • Melon Baller
  • Glass Liquid Measuring Cups
  • High-Heat Scraper
  • Measuring Cups/Spoons 
  • Half-Sheet Pan with Rack

Ingredients

THE SPONGE CAKE, WHIP

  • 4 Eggs, room temperature
  • 1 cup Sugar
  • 2 tsp. Vanilla bean paste
  • ¼ tsp. Table salt

SIFT

  • 1 ⅓ cups Cake flour
  • 1 ½ tsp. Baking powder
  • 5 tbsp. Unsalted butter, melted and cooled but still liquefied
  • ½ – 1 cup Raspberry jam

THE TOPPING, PLACE

  • 8 oz. Semisweet bar chocolate, chopped
  • 1 cup Heavy cream
  • 6 cups Finely shredded desiccated coconut, toasted

Instructions

  • Preheat oven to 350°. Coat an 8-inch square pan with butter and line bottom with parchment.

The Sponge Cake

  • whip eggs, sugar, vanilla bean paste, and salt in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed until thick and pale, about 20 minutes.
  • Sift together flour and baking powder, fold into egg mixture with a spatula, then gently whisk butter into batter by hand and spread into prepared pan.
  • Bake cake until a toothpick inserted in center comes out clean, 28–30 minutes; cool completely.
  • When cool, turn cake out onto cutting board, remove parchment, and trim brown edges from cake. Cut cake into 16 squares. Using a melon baller, scoop out two cake balls from centers of each square (discard second scoop from each square). Fill cavities with ½–1 tsp. jam and top with reserved cake balls. Cover squares with plastic wrap, and refrigerate 1 hour.

The Toppings

  • place chocolate in a bowl. Heat cream in a saucepan over medium just until it begins to boil; pour over chocolate and stir until melted and smooth.
  • Place coconut in a shallow dish. Set a rack inside a baking sheet.
  • Using two forks, dip each cake into ganache, tapping off excess on side of bowl, then roll in coconut, lightly pressing to completely coat. Transfer cakes to prepared rack, and let set 30 minutes before serving.

Notes

Per serving, Calories: 335

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories335
  • % Daily Value *
  • Total Fat 24g 37%
    • Saturated Fat 18g 90%
  • Cholesterol 73mg 25%
  • Sodium 81mg 4%
  • Total Carbohydrate 30g 10%
    • Protein 4g 8%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

      What do you think?

      Avatar

      Written by Lisa Yarde

      Comments

      Leave a Reply

      Avatar

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Loading…

      0

      No-Bake Greek Yogurt Cheesecake with Blueberries

      Mini Peach Pies with Cinnamon Roll Crusts