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Raspberry Lamingtons

Raspberry Lamingtons
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Raspberry Lamingtons are a delightful Australian-inspired dessert featuring fluffy sponge cake squares filled with luscious raspberry jam, coated in a rich chocolate glaze, and rolled in desiccated coconut. This recipe offers a perfect balance of fruity tanginess and chocolatey sweetness with a soft, airy texture and a delightful coconut crunch, ideal for teatime or special occasions.

Ingredients

Scale

Sponge Cake

  • 1 cup self-raising flour
  • 100g butter, softened
  • ¾ cup sugar
  • 2 large eggs
  • ¼ cup milk

Filling

  • Raspberry jam (thick consistency), quantity as needed for layering

Chocolate Coating

  • ¼ cup cocoa powder
  • 1 ½ cups icing sugar
  • ½ cup milk
  • 2 tbsp butter, melted

Coating

  • Desiccated coconut, enough to roll all lamingtons

Instructions

  1. Prepare the Sponge Cake: Preheat your oven to 180°C (350°F). Grease and line a square cake tin with parchment paper. Cream the softened butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Gently fold in the sifted self-raising flour alternated with the milk until the batter is smooth and well combined. Pour the batter into the prepared tin and bake for about 25-30 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool completely before proceeding.
  2. Cut and Layer with Raspberry Jam: Once cooled, slice the sponge cake into approximately 2-inch squares. Spread a generous amount of thick raspberry jam on half of the squares. Top each jam-covered square with the remaining sponge squares to form sandwich cakes filled with raspberry jam.
  3. Make the Chocolate Coating: In a heatproof bowl, combine cocoa powder, icing sugar, milk, and melted butter. Whisk until the mixture is smooth, glossy, and free of lumps to create the chocolate glaze.
  4. Dip and Coat the Lamingtons: Using a fork or skewer, dip each jam-filled sandwich square into the chocolate coating, ensuring all sides are evenly covered. Immediately roll the coated lamingtons in desiccated coconut, pressing lightly so the coconut adheres well. Place them on a wire rack or tray lined with parchment paper to set.
  5. Chill and Serve: Allow the Raspberry Lamingtons to chill in the refrigerator for at least 30 minutes to let the chocolate coating firm up. Serve slightly chilled or at room temperature for best texture and flavor.

Notes

  • Use room temperature ingredients like butter and eggs for a lighter, fluffier sponge.
  • Fold the batter gently to keep the sponge soft and airy—avoid over-mixing.
  • Choose a thick raspberry jam to prevent sogginess while keeping a bold fruit flavor.
  • Work quickly when dipping to prevent the chocolate from hardening before rolling in coconut.
  • Store lamingtons in an airtight container at room temperature to maintain freshness for up to 3 days.

Nutrition

Keywords: Raspberry Lamingtons, Australian dessert, sponge cake, chocolate coating, coconut, raspberry jam, gluten-free dessert

Find it online: https://mealsbymary.com/raspberry-lamingtons/