How to Make Perfect Lamingtons Every Time

Dive into the delicious world of Lamingtons! This fluffy vanilla sponge, tangy raspberry jam, and chocolate icing combo will make you a baking star.

Lamingtons are an all-year-round treat but they shine during holidays and gatherings. If you love this, you might also like my Malva Pudding, Cinnamon Sugar Donuts or Crunchy Ice Cream Cone.

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Ingredients

• Eggs
• Icing sugar
• Vanilla Extract
• Flour
• Butter
• Raspberries
• Sugar
• Lemon Juice
• Dark Chocolate
• Cooking Cream
• Unsweetened coconut flakes

See recipe card for quantities.

Instructions

Prepare the Vanilla Sponge
Mix eggs, icing sugar, and vanilla until fluffy. Fold in melted butter and then the flour. Bake in a greased mold at 350F.

Make the Raspberry Jam
Cook raspberries, sugar, and lemon juice in a pan. Boil, then simmer until thick. Move to a bowl and chill.

Trim and Cut the Cake
Cut off cake edges. Slice it in half. Spread raspberry jam on one half, place the other half back on top. Cut into pieces.

Make the Chocolate Icing
Boil the cream. Pour over dark chocolate. Stir in butter after one minute.

Freeze and Dunk
Freeze cake pieces for 30 minutes. Dunk them in chocolate icing.

Add Coconut and Chill
Cover with coconut flakes. Refrigerate for 30 minutes before eating.

Hint: Don't rush the cooling steps. Proper cooling makes it easier to cut and coat the cake.

Substitutions

For a vegan option, use plant-based milk and vegan butter.

Variations

Add a layer of Nutella or swap raspberry jam for blackberry for a twist.

Equipment

• Stand mixer
• 8-inch square mold
• Saucepan
• Mixing bowls

If you don't have a stand mixer, a hand mixer works but might take longer.

Storage

Store in an airtight container. Keeps well in the fridge for 4-5 days. Freezing not advised.

FAQ

How to Make Perfect Lamingtons Every Time

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Learn how to make Lamingtons with a twist! This step-by-step guide gives you the perfect Australian treat with raspberry jam and chocolate ganache.

• Total Time: 1 hour 5 minutes
• Yield: 16 pieces 1x

Ingredients

Scale 1x2x3x

5x Eggs

140g Icing Sugar

7ml Vanilla Extract

160g Flour

30g Butter

200g Frozen or Fresh Raspberries

50g Sugar

15ml Lemon Juice

100g Dark Chocolate

80g Cooking Cream

Unsweetened Coconut Flakes

Cook Mode Prevent your screen from going dark

Instructions

Step 1 - Vanilla Sponge:

1. Whisk eggs, icing sugar, and vanilla until fluffy and light.
2. Add melted butter.
3. Gently fold in flour.
4. Pour into greased 8-inch square pan.
5. Bake at 350F for 30-35 mins.
6. Cool 15 mins, then remove from the pan.
7. Cool fully on a rack.

Step 2 - Raspberry Jam:

1. Add all the ingredients to a saucepan.
2. Boil it.
3. Simmer 10 mins or until thick.
4. Move to bowl, cool in the fridge.

Step 3 - Chocolate Ganache:

1. Boil cream.
2. Pour over chocolate.
3. Whisk after 1 min.
4. Add butter.

Step 4 - Assembly:

1. Trim cake edges.
2. Cut in half.
3. Spread jam on one half.
4. Place other half on top.
5. Cut into 16 pieces.
6. Freeze 30 mins for less crumble.
7. Dunk in ganache.
8. Coat with coconut.
9. Refrigerate 30 mins, then eat!

• Author: Sandrine Pearson
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Australian
• Diet: Vegetarian

Related

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Food safety

• Always wash hands before cooking.
• Make sure eggs are fresh.