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Raspberry Lamingtons Recipe

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Raspberry Lamingtons are a delightful twist on the classic Australian treat, featuring light and airy hot milk sponge cake squares dipped in a sweet, tangy raspberry glaze and then coated in desiccated coconut. This recipe combines the richness of a soft sponge with the vibrant flavor of fresh raspberries, creating a perfect balance of textures and tastes. Ideal for afternoon tea or a special dessert, these lamingtons offer a fruity and colorful alternative to the traditional chocolate version.

Ingredients

Scale

For the Hot Milk Sponge Cake:

  • 5 large eggs
  • 1 cup whole milk
  • 6 tablespoons butter
  • 2 cups granulated sugar (400 grams)
  • 2 cups cake flour (220 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon vanilla extract

For the Raspberry Glaze and Coconut Coating:

  • 2 teaspoons unflavored gelatin powder
  • 1 cup granulated sugar (200 grams)
  • 1¼ cup water (divided, 1¼ cups total – ¼ cup and 1 cup)
  • 10 ounces frozen raspberries (thawed)
  • 2 cups powdered sugar (250 grams)
  • ¼ teaspoon red food coloring (optional)
  • 2 cups desiccated coconut

Instructions

  1. Warm the Eggs: Place the eggs in their shells into a bowl of warm water. This gentle warming helps the eggs whip to a higher volume later. Let them sit while preparing the pans and other ingredients.
  2. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch square cake pans, then line the bottoms with parchment paper to prevent sticking.
  3. Heat Milk and Butter: In a saucepan over low heat, combine the milk and butter. Warm until the butter melts completely. Keep this mixture on the lowest heat to stay warm while beating the eggs.
  4. Beat Eggs and Sugar: Crack the warmed eggs into a large mixing bowl. Add the 2 cups of granulated sugar. Using a mixer on high speed, beat for 8 to 15 minutes until the mixture triples in volume and becomes pale yellow.
  5. Sift and Fold Dry Ingredients: Sift the cake flour, baking powder, and salt over the egg mixture. Gently fold with a spatula just until combined; some flour streaks may remain.
  6. Add Vanilla and Warm Milk: Stir the vanilla extract into the warm milk mixture. Pour this slowly into the batter, stirring gently by hand to combine and incorporate all flour from the bowl’s sides and bottom.
  7. Divide and Bake: Pour the batter evenly into the prepared cake pans. Bake for 30 to 34 minutes, checking at 30 minutes with a toothpick; it should come out clean when done.
  8. Cool Cakes: After baking, place the pans on a wire rack and allow the cakes to cool completely in the pans.
  9. Soften Gelatin: Sprinkle the gelatin powder over ¼ cup of water in a small dish. Let it soften for 5 minutes.
  10. Prepare Raspberry Syrup: Heat 1 cup of water with 1 cup granulated sugar in a small saucepan over medium-high heat, stirring until sugar dissolves. Add thawed raspberries and cook for 5 to 8 minutes.
  11. Strain Raspberry Mixture: Pour the stirring mixture through a fine-mesh strainer into a bowl, pressing to extract as much liquid as possible. Discard the solids left in the strainer.
  12. Incorporate Gelatin: Microwave the softened gelatin for about 10 seconds until syrupy. Whisk this into the strained raspberry syrup until fully dissolved.
  13. Mix with Powdered Sugar: Sift powdered sugar into a bowl. Pour raspberry syrup over it and whisk until smooth. Add red food coloring, if using. Refrigerate for 15 to 20 minutes until slightly thickened.
  14. Trim and Chill Cake: Trim the edges of the cooled cake and cut into 2-inch squares. Place squares on a plate and freeze for 30 minutes to firm up.
  15. Set up Dredging Station: Place raspberry glaze in one bowl and desiccated coconut in another for coating the lamingtons.
  16. Coat Cake Squares: Remove cake squares from the freezer. Holding one with a fork, spoon glaze over it, turning to coat fully, letting excess drip back. Then spoon coconut onto all sides while holding over the coconut bowl. Place coated lamington on a wire rack.
  17. Chill to Set: Once all lamingtons are coated, place the wire rack over a baking sheet and refrigerate for 20 to 30 minutes to allow the glaze to set.

Notes

  • Warming the eggs before beating helps achieve a higher volume and lighter sponge texture.
  • Do not overmix the flour into the egg mixture; some streaks are okay to keep the cake light and airy.
  • Freezing the cake squares before coating helps the glaze stick better and makes coating easier.
  • Using fresh or thawed frozen raspberries provides the best flavor for the glaze.
  • If red food coloring is not desired, omit it; the raspberry color will still provide a lovely hue.

Keywords: Raspberry Lamingtons, Australian dessert, hot milk sponge cake, raspberry glaze, coconut coating, teatime sweets, fruity lamingtons

Find it online: https://nayabaker.com/raspberry-lamingtons-recipe/