Raspberry Lamingtons are a delightful twist on the classic Australian treat, offering a perfect balance of soft, airy sponge cake, sweet and tangy raspberry glaze, and a generous coating of coconut. The vibrant pink hue of the glaze makes these lamingtons visually stunning, while the delicate coconut shreds add a satisfying texture to every bite.
These lamingtons are an ideal dessert for afternoon tea, special gatherings, or simply treating yourself to a homemade indulgence. Their fruity and refreshing flavor makes them a great alternative to traditional chocolate lamingtons. Whether enjoyed with a cup of tea or as a show stopping centerpiece at a dessert table, these Raspberry Lamingtons will always impress.
Full Recipe:
Ingredients:
For the Sponge Cake:
- 5 eggs
- 1 cup whole milk
- 6 tablespoons butter
- 2 cups sugar (400g)
- 2 cups cake flour (220g)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon vanilla extract
For the Raspberry Glaze:
- 2 teaspoons gelatin powder
- 1 cup sugar (200g)
- 1¼ cup water, divided
- 10 oz. frozen raspberries, thawed
- 2 cups confectioners’ sugar (250g)
- ¼ teaspoon red food coloring (optional)
- 2 cups desiccated coconut
Directions:
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Prepare the Sponge Cake:
- Preheat oven to 350°F (175°C).
- Grease and flour two 8 inch square cake pans and line with parchment paper.
- Warm the eggs by placing them (in the shell) in a bowl of warm water.
- In a saucepan, heat the milk and butter over low heat until melted. Keep warm.
- In a mixing bowl, beat the eggs and sugar on high speed for 8-15 minutes until pale and tripled in volume.
- Sift the flour, baking powder, and salt over the egg mixture, folding gently.
- Stir in the vanilla and warm milk mixture, ensuring everything is combined.
- Divide the batter between the pans and bake for 30-34 minutes until a toothpick comes out clean.
- Cool in the pans on a wire rack.
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Prepare the Raspberry Glaze:
- Sprinkle gelatin over ¼ cup of water and let it sit for 5 minutes.
- In a saucepan, heat the remaining 1 cup of water and sugar, stirring until dissolved.
- Add the raspberries and cook for 5-8 minutes, then strain to remove seeds.
- Heat the gelatin until syrupy (about 10 seconds in the microwave) and whisk into the raspberry mixture.
- Sift confectioners’ sugar into a bowl, then whisk in the raspberry syrup. Add food coloring if desired.
- Chill for 15-20 minutes until slightly thickened.
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Assemble the Lamingtons:
- Trim the edges, top, and bottom of the sponge cake. Cut into 2 inch squares.
- Freeze the squares for 30 minutes for easier handling.
- Set up a two bowl station: one with raspberry glaze, one with desiccated coconut.
- Using a fork, coat each cake square in glaze, letting excess drip off.
- Roll or sprinkle with coconut, ensuring an even coat.
- Let set in the refrigerator for 20-30 minutes before serving.
Prep Time: 20 minutes | Cooking Time: 34 minutes | Total Time: 1 hour 30 minutes
Kcal: 259 kcal | Servings: 12 servings
Raspberry Lamingtons: A Delightful Twist on an Australian Classic
Lamingtons are a beloved treat in Australia, often associated with teatime, celebrations, and special occasions. Traditionally made with sponge cake dipped in chocolate and rolled in desiccated coconut, these little cakes have become a staple of Australian cuisine. However, the beauty of lamingtons lies in their versatility, allowing for endless flavor variations. One such delightful twist is Raspberry Lamingtons, where the rich chocolate coating is replaced with a tangy sweet raspberry glaze, offering a fresh and fruity alternative.
This variation of lamingtons brings together the light and airy texture of sponge cake with the vibrant tartness of raspberries, all balanced by the natural sweetness of coconut. The result is a visually stunning dessert that not only looks beautiful but also delivers an explosion of flavors in every bite. Whether you’re hosting an afternoon tea, preparing a sweet treat for guests, or simply indulging in a homemade dessert, Raspberry Lamingtons are an excellent choice.
The History and Significance of Lamingtons
Lamingtons have a long and cherished history in Australian culture. The dessert is named after Lord Lamington, who served as the Governor of Queensland from 1896 to 1901. According to popular legend, his chef accidentally dropped a piece of sponge cake into melted chocolate. Instead of discarding it, he rolled the chocolate coated cake in desiccated coconut to make it easier to handle. The result was an instant success, leading to the creation of one of Australia’s most famous desserts.
Over time, variations of the original lamington recipe have emerged, with some versions featuring a jam or cream filling sandwiched between two sponge layers. While the chocolate version remains the most well known, fruity adaptations like Raspberry Lamingtons offer a refreshing take on this traditional delight.
The raspberry version likely came about as bakers experimented with different flavors, looking for a way to complement the delicate texture of sponge cake with something bright and tangy. Raspberries, known for their natural tartness and deep red color, make an excellent substitute for chocolate, bringing a fruity and visually appealing twist to the classic.
What Makes Raspberry Lamingtons Special?
1. A Vibrant and Fruity Flavor Profile
Unlike traditional chocolate lamingtons, which offer a rich and indulgent taste, Raspberry Lamingtons provide a light, tangy, and refreshing flavor. The raspberry glaze, made from pureed raspberries combined with a touch of sugar and gelatin, delivers a perfectly balanced sweetness with a slight tart edge. This contrast enhances the overall taste, making each bite more exciting.
2. A Visually Stunning Dessert
One of the standout features of Raspberry Lamingtons is their beautiful pink color. The raspberry glaze gives the sponge cakes a bright, eye-catching hue, making them perfect for special occasions, bridal showers, or Valentine’s Day treats. The desiccated coconut coating further enhances the aesthetic, giving the lamingtons a snowy, textured finish that makes them even more appealing.
3. The Perfect Balance of Texture
The combination of fluffy sponge cake, smooth raspberry glaze, and slightly crunchy coconut creates a delightful texture that keeps you coming back for more. The sponge cake is soft yet sturdy enough to absorb the raspberry glaze without becoming soggy, while the coconut adds a subtle chewiness and crunch.
4. A Versatile and Customizable Dessert
One of the greatest aspects of Raspberry Lamingtons is how easily they can be adapted to suit different tastes and dietary needs. You can use a gluten-free sponge cake for a celiac friendly version or experiment with alternative sweeteners for a low-sugar variation. Some bakers even add a layer of jam or whipped cream between two sponge squares for extra indulgence.
Serving Suggestions and Pairings
Raspberry Lamingtons are best enjoyed fresh, preferably within one to two days of preparation. While they are delicious on their own, they can be served in a variety of ways to enhance the experience:
- With a Cup of Tea or Coffee: These lamingtons pair wonderfully with a hot cup of tea, coffee, or even a fruity herbal infusion. The tartness of the raspberries contrasts beautifully with the bitterness of coffee or the mild sweetness of a chamomile or hibiscus tea.
- Alongside Fresh Berries: Serve them with a handful of fresh raspberries, strawberries, or blueberries to add an extra layer of freshness.
- With a Scoop of Ice Cream: For an indulgent treat, pair Raspberry Lamingtons with a scoop of vanilla, coconut, or raspberry sorbet. The cold and creamy texture of ice cream complements the soft and chewy texture of the cake.
- Drizzled with Extra Raspberry Sauce: If you love an extra burst of raspberry flavor, drizzle some homemade raspberry sauce over the lamingtons before serving.
Tips for Making the Perfect Raspberry Lamingtons
Creating perfect lamingtons requires a bit of technique and patience, but with a few handy tips, you can ensure a flawless result:
1. Use a Sturdy Yet Light Sponge Cake
The best lamingtons start with a well structured sponge cake. A hot milk sponge cake is ideal because it has a light and airy texture while remaining firm enough to hold its shape when coated in glaze. Avoid using overly soft or crumbly cakes, as they may fall apart when dipped in the glaze.
2. Freeze the Sponge Cake Before Coating
To make handling easier and prevent the cake from breaking apart, place the cut sponge cake squares in the freezer for 20-30 minutes before dipping them in the raspberry glaze. This helps the cake maintain its shape and absorb the glaze more evenly.
3. Strain the Raspberry Puree for a Smooth Glaze
For a glossy, smooth glaze, be sure to strain the raspberry puree through a fine-mesh sieve to remove any seeds. This step ensures a velvety finish and prevents any unpleasant texture in the final product.
4. Use a Fork for Even Coating
Instead of dipping the sponge cake directly into the glaze (which can get messy), use a fork to hold the cake while spooning the glaze over it. Let the excess glaze drip off before rolling it in the coconut for a cleaner and more uniform appearance.
5. Let the Lamingtons Set Before Serving
Once coated, place the Raspberry Lamingtons in the refrigerator for at least 20-30 minutes to allow the glaze to set. This prevents them from being too sticky and enhances their overall flavor.
Conclusion: A Must-Try Dessert for Any Occasion
Raspberry Lamingtons offer a delightful twist on a classic Australian dessert, combining the softness of sponge cake, the vibrant tartness of raspberries, and the subtle crunch of coconut into one irresistible treat. Whether you’re an experienced baker or just starting out, this recipe is easy to master and guaranteed to impress.
Perfect for afternoon tea, festive celebrations, or as a homemade gift, Raspberry Lamingtons are a versatile and visually stunning dessert that never fails to delight. So, the next time you’re in the mood for something sweet, give this fruity variation of lamingtons a try you won’t be disappointed!