Raspberry Lamingtons

Welcome to the delightful world of Raspberry Lamingtons! These charming treats are not just a dessert; they carry the sweet nostalgia of family gatherings and sunlit afternoons. I remember the first time my grandmother made these fluffy squares, giggling as she caught me sneaking bits of coconut when I thought no one was watching. Each bite is a trip down memory lane, filled with the delightful pairing of soft sponge cake and luscious raspberry glaze. These raspberry lamingtons not only satisfy your sweet tooth but also evoke cherished memories, making them a perfect treat for any occasion. Ready to bring a little sweetness to your life? Let’s dive into the recipe!

Understanding the Recipe

Raspberry lamingtons have their origins in Australia and New Zealand, celebrated for their simplicity and the joy they bring to both bakers and those who indulge in them. Traditionally, lamingtons are sponge cake squares dipped in chocolate and rolled in coconut, but the addition of raspberry glaze gives these lamingtons a unique fruity twist. The lightness of the sponge cake combined with the tartness of the raspberries creates a symphony of flavors that dance on the palate.

These delightful morsels are not just a treat; they are steeped in tradition and often served at afternoon teas, birthday parties, and community gatherings. With every nibble, they can stir reminiscences of childhood—highlighting the importance of family bonding and togetherness. They are also a great way to introduce children to the joys of baking, allowing them to assist in coating the cake in a sweet glaze and sprinkling it with coconut. This recipe will transform your kitchen into a place of warmth and nostalgia, allowing you to create new memories while honoring the old.

Ingredient Breakdown

Before we embark on our baking adventure, let’s gather all the necessary ingredients. Here’s what you will need:

• For the Hot Milk Sponge Cake:
  • 5 eggs
  • 1 cup whole milk
  • 6 tablespoons butter
  • 2 cups sugar (400 grams)
  • 2 cups cake flour (220 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon vanilla extract
• For the Raspberry Glaze:
  • 2 teaspoons gelatin powder
  • 1 cup sugar (200 grams)
  • 1¼ cup water, divided
  • 10 oz. frozen raspberries, thawed
  • 2 cups confectioners sugar (250 grams)
  • ¼ teaspoon red food coloring (optional)
  • 2 cups desiccated coconut

Each ingredient plays a vital role in crafting these lovely treats. The eggs add richness and moisture, making the sponge lavishly soft. Using whole milk enhances the cake’s flavor, while butter contributes to its moistness. The sugar balances the flavors, providing sweetness in every bite. Cake flour is essential here for a tender cake, as it has lower protein content than all-purpose flour, resulting in a lighter texture. The baking powder helps the sponge rise, maintaining its fluffy quality. Vanilla extract adds aromatic sweetness that complements the berries beautifully.

For the raspberry glaze, we use gelatin to achieve a glossy finish, while confectioners sugar gives the glaze its smooth consistency. Finally, the desiccated coconut adds a delightful crunch and unique flavor, completing the transformation into the classic lamington.

Step-by-Step Instructions

Let’s embark on the journey of making these Raspberry Lamingtons by following the steps below:

For the Hot Milk Sponge Cake:

1. Place the eggs (while still in the shell) in a bowl of warm water. This will warm them up and help them whip to a higher volume. Let them sit while you prep the cake pans and the ingredients.
2. Preheat the oven to 350°F (175°C).
3. Grease and flour two 8-inch square cake pans, and place some parchment paper in the bottom of the pans.
4. In a saucepan, place the milk and butter over low heat until the butter melts. Keep the pan on the lowest heat setting to stay warm while you beat the eggs.
5. In a large mixing bowl, crack the warm eggs and add the sugar. Beat on high speed for about 8 to 15 minutes until the mixture triples in volume and becomes pale yellow in color.
6. Sift the flour, baking powder, and salt over the egg mixture. Carefully fold in using a spatula until just combined; some flour streaks should still be visible.
7. Add the vanilla extract to the warm milk mixture and pour it into the batter. Stir by hand, scraping the sides and bottom to incorporate all the flour.
8. Divide the batter evenly between the prepared cake pans.
9. Bake for 30-34 minutes or until a toothpick comes out clean. Begin checking at 30 minutes.
10. Once baked, set the pans on a wire rack to cool for about 10 minutes before removing the cakes from the pans to cool completely.

For the Raspberry Glaze and Coconut Coating:

1. In a small dish, sprinkle the gelatin over the top of ¼ cup of water and let it soften for 5 minutes.
2. In a small saucepan over medium-high heat, heat the remaining 1 cup of water and sugar, stirring until the sugar dissolves. Add the thawed raspberries and cook for 5-8 minutes.
3. Pour the mixture into a fine-mesh strainer set over a bowl, pressing down to extract as much liquid as possible. Discard the residue left in the strainer.
4. Microwave the gelatin until syrupy, about 10 seconds, then whisk it into the raspberry mixture.
5. Sift the confectioners’ sugar into a bowl, then pour the raspberry syrup over it and whisk until smooth. If desired, whisk in the red food coloring. Refrigerate for 15-20 minutes until slightly thickened.

To Assemble:

1. Set a wire cooling rack over a baking sheet lined with parchment or wax paper.
2. Using a sharp knife, trim the edges of the cooled sponge cake and cut it into 2-inch squares, or any size you prefer. Place the cut squares on a plate and transfer them to the freezer for 30 minutes.
3. Set up a 2-bowl dredging system: one bowl with the raspberry glaze and one with the desiccated coconut.
4. Remove the cake squares from the freezer. Holding a square with a fork, spoon the raspberry glaze over it, turning it to coat completely, letting the excess drip back into the bowl. With the fork still inserted in the glazed cake, hold it over the coconut bowl and sprinkle coconut on all sides of the cake. Place the coated cake on the wire rack.
5. Continue coating all the cake squares and place the baking sheet in the refrigerator for 20-30 minutes to set the glaze.

Enjoy your delightful Raspberry Lamingtons, filled with love and memories!

Variations and Customizations

The beauty of Raspberry Lamingtons lies in their versatility, allowing you to personalize them to suit your taste preferences. Here are a few variations and customizations you might consider:

• Flavored Glazes: While raspberry is a delicious choice, why not experiment with other flavors? Try using strawberry, passion fruit, or even chocolate glazes for a unique twist on this classic treat.
• Nutty Additions: Enhance the texture and flavor profile by adding chopped nuts, such as almonds or hazelnuts, to the coconut coating. This addition can provide an exciting crunch.
• Additional Toppings: Elevate your lamingtons by drizzling them with melted chocolate or sprinkling them with mini chocolate chips, adding an extra layer of sweetness.
• Dairy-Free Option: For a dairy-free version, substitute the whole milk with almond or oat milk and use vegan butter in place of regular butter.

Serving Suggestions

Raspberry Lamingtons are visually striking, making them an impressive addition to any dessert spread. Here are some serving suggestions to elevate your presentation:

• Garnishes: Dust the finished lamingtons with a light sprinkle of extra confectioners sugar or fresh raspberries for added flair.
• Side Dishes: Pair these treats with a dollop of whipped cream or a scoop of vanilla ice cream to balance the sweetness and add creaminess.
• Beverages: Complete the experience with a steaming cup of tea or coffee, or serve alongside a refreshing glass of lemonade or iced tea, perfect for warm days.
• Occasions: These lamingtons are ideal for afternoon tea, festive celebrations, birthday parties, or simply as a delightful snack to enjoy at home.

Tips for Success

To ensure your raspberry lamingtons turn out perfect, here are some handy tips:

• Egg Temperature: Using eggs warmed in water helps achieve a fluffier sponge cake, as it allows for better aeration during whipping.
• Don’t Overmix: When folding in the dry ingredients, be gentle. Overmixing can lead to a dense cake instead of a light and airy one.
• Setting Time: Be patient while allowing the lamingtons to set in the refrigerator. This step ensures that the glaze adheres beautifully and firms up.
• Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. They can also be frozen for longer-term storage; just thaw them in the fridge before serving.

FAQs

Can I substitute the gelatin for a vegan alternative?

Absolutely! You can use agar-agar as a plant-based alternative to gelatin. Follow the package instructions for the right measurements and preparation steps.

What can I use instead of cake flour?

If you don’t have cake flour on hand, you can make your own by measuring 2 cups of all-purpose flour, removing 4 tablespoons, and adding 4 tablespoons of cornstarch. Sift them together to replicate the lighter texture.

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be used in place of frozen ones. Just ensure they are ripe and washed; you might need to adjust the cooking time slightly.

How should I store leftover lamingtons?

Store any uneaten lamingtons in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer before transferring to a container or freezer bag.

Conclusion

Raspberry lamingtons are not just delightful desserts; they are reflections of cherished memories and traditions. The fluffy sponge cake enveloped in a rich raspberry glaze and coated with coconut not only elevates any gathering but also evokes a sense of warmth and nostalgia. Making this recipe allows you to share a piece of your history with loved ones and create new memories together.

So why not give this recipe a try? Whether for a festive occasion or a casual family gathering, these colorfully coated treats are sure to make everyone smile. Don’t forget to share your experiences in the comments or on social media. Happy baking!

Raspberry Lamingtons

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• Author: Alyssa

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Description

Indulge in Raspberry Lamingtons: soft sponge cake dipped in raspberry syrup, coated in coconut, and filled with creamy jam. A delightful sweet treat.

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Ingredients

Scale 1x2x3x

• For the Hot Milk Sponge Cake:
  • 5 eggs
  • 1 cup whole milk
  • 6 tablespoons butter
  • 2 cups sugar (400 grams)
  • 2 cups cake flour (220 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon vanilla extract
• For the Raspberry Glaze:
  • 2 teaspoons gelatin powder
  • 1 cup sugar (200 grams)
  • 1¼ cup water, divided
  • 10 oz. frozen raspberries, thawed
  • 2 cups confectioners sugar (250 grams)
  • ¼ teaspoon red food coloring (optional)
  • 2 cups desiccated coconut

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Instructions

For the Hot Milk Sponge Cake:

1. Place the eggs (while still in the shell) in a bowl of warm water. This will warm them up and help them whip to a higher volume. Let them sit while you prep the cake pans and the ingredients.
2. Preheat the oven to 350°F (175°C).
3. Grease and flour two 8-inch square cake pans, and place some parchment paper in the bottom of the pans.
4. In a saucepan, place the milk and butter over low heat until the butter melts. Keep the pan on the lowest heat setting to stay warm while you beat the eggs.
5. In a large mixing bowl, crack the warm eggs and add the sugar. Beat on high speed for about 8 to 15 minutes until the mixture triples in volume and becomes pale yellow in color.
6. Sift the flour, baking powder, and salt over the egg mixture. Carefully fold in using a spatula until just combined; some flour streaks should still be visible.
7. Add the vanilla extract to the warm milk mixture and pour it into the batter. Stir by hand, scraping the sides and bottom to incorporate all the flour.
8. Divide the batter evenly between the prepared cake pans.
9. Bake for 30-34 minutes or until a toothpick comes out clean. Begin checking at 30 minutes.
10. Once baked, set the pans on a wire rack to cool for about 10 minutes before removing the cakes from the pans to cool completely.

For the Raspberry Glaze and Coconut Coating:

1. In a small dish, sprinkle the gelatin over the top of ¼ cup of water and let it soften for 5 minutes.
2. In a small saucepan over medium-high heat, heat the remaining 1 cup of water and sugar, stirring until the sugar dissolves. Add the thawed raspberries and cook for 5-8 minutes.
3. Pour the mixture into a fine-mesh strainer set over a bowl, pressing down to extract as much liquid as possible. Discard the residue left in the strainer.
4. Microwave the gelatin until syrupy, about 10 seconds, then whisk it into the raspberry mixture.
5. Sift the confectioners’ sugar into a bowl, then pour the raspberry syrup over it and whisk until smooth. If desired, whisk in the red food coloring. Refrigerate for 15-20 minutes until slightly thickened.

To Assemble:

1. Set a wire cooling rack over a baking sheet lined with parchment or wax paper.
2. Using a sharp knife, trim the edges of the cooled sponge cake and cut it into 2-inch squares, or any size you prefer. Place the cut squares on a plate and transfer them to the freezer for 30 minutes.
3. Set up a 2-bowl dredging system: one bowl with the raspberry glaze and one with the desiccated coconut.
4. Remove the cake squares from the freezer. Holding a square with a fork, spoon the raspberry glaze over it, turning it to coat completely, letting the excess drip back into the bowl. With the fork still inserted in the glazed cake, hold it over the coconut bowl and sprinkle coconut on all sides of the cake. Place the coated cake on the wire rack.
5. Continue coating all the cake squares and place the baking sheet in the refrigerator for 20-30 minutes to set the glaze.