Raspberry Lamingtons

When I think of Raspberry Lamingtons, I immediately recall their delightful combination of soft sponge cake, tangy raspberry glaze, and crunchy coconut coating. These treats are a beloved classic for good reason they’re sweet, fruity, and indulgent. The first time I made them, it was love at first bite! If you’re seeking a dessert that’s both impressive and relatively easy to prepare, this recipe is ideal.

Why You’ll Love These Raspberry Lamingtons

First off, they’re absolutely delicious. The contrast between the fluffy sponge cake, the vibrant raspberry glaze, and the toasted coconut creates an irresistible texture and flavor experience. Secondly, while they may seem fancy, they’re surprisingly simple to make once you break down the steps. Plus, they’re versatile you can tweak the recipe to suit different tastes or dietary needs. Lastly, they look as good as they taste, making them ideal for impressing guests at parties or gatherings.

If you haven’t tried making Raspberry Lamingtons yet, now’s the perfect time to give it a shot. They’re sure to become one of your go-to desserts!

Recipe Ingredients

For the Hot Milk Sponge Cake:

• 5 eggs (warmed in warm water before use)
• 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

How To Make Raspberry Lamingtons

Step 1: Make the Hot Milk Sponge Cake
Mainly, start by warming the eggs in a bowl of warm water while prepping the other ingredients. This step ensures the eggs whip up to maximum volume later on. Preheat your oven to 350°F and prepare two 8-inch square cake pans with parchment paper, grease, and flour. Melt the butter in milk over low heat and keep it warm. Beat the eggs and sugar together until tripled in volume and pale yellow in color. Sift the dry ingredients over the egg mixture and fold gently. Add the warm milk mixture and stir until combined. Pour into the prepared pans and bake for 30–34 minutes. Allow the cakes to cool completely before moving on.

Step 2: Prepare the Raspberry Glaze
In a small dish, soften the gelatin in ¼ cup of water. Heat the remaining water and sugar in a saucepan until dissolved, then add the thawed raspberries. Strain the mixture to remove seeds, then mix in the softened gelatin. Sift the confectioners’ sugar into a bowl, pour the raspberry syrup over it, and whisk until smooth. Chill the glaze slightly to thicken it.

Step 3: Assemble the Lamingtons
Cut the cooled sponge cake into squares and freeze them briefly to firm up. Set up a dredging station with the raspberry glaze and coconut. Dip each square in the glaze, letting excess drip off, then roll in coconut. Place the coated lamingtons on a wire rack and refrigerate to set.

Expert Tips and Tricks

To ensure your Raspberry Lamingtons turn out perfectly every time, here are some expert tips:

• Warming the eggs helps them whip up better, resulting in lighter sponge cakes.
• Don’t overmix the batter after adding the flour; fold gently to avoid deflating the air bubbles.
• Freezing the cake pieces before dipping makes them easier to handle and prevents crumbling.
• Use a fine-mesh strainer to strain the raspberry mixture, ensuring no seeds remain in the glaze.
• For an extra pop of color, add a touch of red food coloring to the glaze it enhances the raspberry hue without altering the taste.

Recipe Variations & Possible Substitutions

While the traditional Raspberry Lamingtons are fantastic, there’s room for creativity too. Here are some ideas:

• Swap the raspberry glaze for chocolate if you prefer something richer.
• Use almond extract instead of vanilla for a nutty twist.
• Replace the desiccated coconut with crushed nuts or sprinkles for a fun variation.
• Experiment with other fruits like strawberries or blackberries in the glaze for a unique flavor profile.

Serving and Pairing Suggestions

Raspberry Lamingtons are wonderful served on their own, but they pair beautifully with various accompaniments. Serve them alongside a cup of tea or coffee for an afternoon treat. Alternatively, enjoy them with a glass of chilled milk or a scoop of vanilla ice cream for added decadence. They also make great gifts wrapped individually in wax paper or placed in decorative boxes.

Storage and Reheating Tips

Proper storage keeps your Raspberry Lamingtons fresh and tasting great. Store them in an airtight container at room temperature for up to 2 days. If you need to store them longer, place them in the refrigerator, though the coconut might lose its crispiness. To refresh, let them sit at room temperature for about 30 minutes before serving. Avoid freezing unless necessary, as thawing could affect the texture.

Recipe FAQs

Here are answers to common questions about making Raspberry Lamingtons:

• Can I use store-bought sponge cake? Absolutely, though homemade cake tends to have better texture and flavor.
• What type of coconut should I use? Desiccated coconut works best because it adheres well to the glaze.
• How long does the glaze last? It’s best used immediately, but leftovers can be stored in the fridge for a day or two.

Troubleshooting Tips

Even experienced bakers run into issues sometimes. Here’s how to fix common problems:

• Glaze Too Thick: Thin it out with a little water, stirring until smooth.
• Coconut Not Sticking: Ensure the glaze is evenly applied and not too thick. A thinner layer helps the coconut adhere better.
• Cake Crumbling: Chill the cake pieces before dipping to firm them up.

Conclusion

Making Raspberry Lamingtons is a rewarding experience that results in a dessert everyone will adore. From the rich sponge cake to the zesty raspberry glaze and finishing touch of coconut, each element complements the others beautifully.

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