Raspberry Lamingtons (Print version)
Sponge squares dipped in raspberry syrup and coated in coconut — a fruity Australian classic.
# What goes in:
→ Sponge Cake
01 - 1 cup all-purpose flour (125 g)
02 - 1 tsp baking powder
03 - ¼ tsp salt
04 - ½ cup unsalted butter, softened (115 g)
05 - ¾ cup granulated sugar (150 g)
06 - 2 large eggs
07 - 1 tsp vanilla extract
08 - ⅓ cup whole milk (80 ml)
→ Raspberry Syrup
09 - 1 cup fresh or frozen raspberries (120 g)
10 - ½ cup water (120 ml)
11 - ¾ cup granulated sugar (150 g)
12 - 1 tbsp lemon juice
→ Coating
13 - 3 cups desiccated coconut (240 g)
→ Filling (Optional)
14 - ½ cup raspberry jam (120 ml)
15 - ½ cup whipped cream (120 ml)
# Cooking steps:
01 - Preheat oven to 350°F. Grease an 8-inch square baking pan and line with parchment paper, leaving overhang on two sides for easy removal.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed. Set aside.
03 - In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed until pale, light, and fluffy, approximately 3 to 4 minutes.
04 - Add the eggs one at a time, beating thoroughly after each addition until fully emulsified. Stir in the vanilla extract.
05 - Gradually add the dry flour mixture to the butter mixture in three additions, alternating with the whole milk in two additions, beginning and ending with the flour. Fold gently until just combined; avoid overmixing.
06 - Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 20 to 25 minutes until the top is golden and a toothpick inserted into the center emerges clean.
07 - Let the cake cool completely in the pan set on a wire rack. Turn the sponge out onto the rack. For cleaner dipping, wrap the cooled sponge in plastic and freeze for 30 minutes to firm the crumb.
08 - Combine the raspberries, water, granulated sugar, and lemon juice in a medium saucepan. Bring to a simmer over medium heat and cook for 5 to 7 minutes, stirring occasionally until the berries break down and the sugar dissolves. Strain through a fine mesh sieve to remove seeds and let the syrup cool to room temperature.
09 - Using a serrated knife, trim the edges of the sponge if desired, then cut into 12 even squares approximately 2 inches each.
10 - Spread the desiccated coconut in a wide, shallow bowl. Dip each sponge square briefly into the cooled raspberry syrup, allowing excess to drip off, then roll gently in the coconut until evenly coated on all sides.
11 - For filled lamingtons, slice each coated square horizontally through the middle. Spread the bottom half with raspberry jam and pipe or spread whipped cream on top. Sandwich the halves together before or after coating with coconut.
12 - Place the finished lamingtons on a wire rack and allow them to set for 15 minutes at room temperature before serving.
# Tips from flavorandfeast:
01 -
- The raspberry syrup transforms a humble sponge into something that looks like it came from a boutique bakery window.
- Freezing the cake before dipping is a small trick that saves you from a crumbly, frustrating mess.
- They disappear faster than any other dessert I have ever set on my kitchen counter.
02 -
- Skip the freeze step and you will end up with chunks of cake floating in your syrup, which is heartbreaking after all that mixing.
- Strain the syrup while it is still warm because cold raspberry puree clings to the seeds and you will lose half your liquid.
03 -
- Use two forks to dip the squares rather than your fingers, because warm hands melt the sponge edges and leave bald patches in the coconut.
- Pour the coconut into a wide shallow bowl and shake it gently between each lamington so fresh dry coconut is always on the surface.