Raspberry Lamingtons Recipe

Introduction

Raspberry Lamingtons are a delightful twist on a classic Australian treat, featuring soft sponge cake coated in a tangy raspberry glaze and rolled in desiccated coconut. These bite-sized sweets are perfect for afternoon tea or any special occasion.

Ingredients

• 5 large eggs
• 1 cup whole milk
• 6 tablespoons butter
• 2 cups granulated sugar (400 grams)
• 2 cups cake flour (220 grams)
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 tablespoon vanilla extract
• 2 teaspoons unflavored gelatin powder
• 1 cup granulated sugar (200 grams)
• 1¼ cup water (divided)
• 10 ounces frozen raspberries (thawed)
• 2 cups powdered sugar (250 grams)
• ¼ teaspoon red food coloring (optional)
• 2 cups desiccated coconut

Instructions

1. Step 1: Place the eggs in a bowl of warm water to warm them up while preparing the cake pans and ingredients.
2. Step 2: Preheat the oven to 350°F. Grease and flour two 8-inch square cake pans and line the bottoms with parchment paper.
3. Step 3: Warm the milk and butter together over low heat until the butter melts. Keep warm on low heat.
4. Step 4: Crack the eggs into a large bowl, add 2 cups granulated sugar, and beat on high for 8 to 15 minutes until the mixture triples in volume and turns pale yellow.
5. Step 5: Sift the cake flour, baking powder, and salt over the egg mixture. Fold gently with a spatula until just combined, leaving some streaks of flour.
6. Step 6: Stir vanilla into the warm milk mixture and add it to the batter. Mix gently by hand, scraping the bowl to incorporate all flour. Divide batter between pans.
7. Step 7: Bake for 30-34 minutes, checking at 30 minutes with a toothpick for doneness. Cool the cakes in the pans on a wire rack.
8. Step 8: To prepare the raspberry glaze, sprinkle gelatin over ¼ cup water in a small dish and let soften for 5 minutes.
9. Step 9: Heat remaining 1 cup water and 1 cup sugar in a saucepan over medium-high heat, stirring until sugar dissolves. Add raspberries and cook for 5-8 minutes.
10. Step 10: Strain the mixture through a fine mesh, pressing to extract liquid. Discard solids.
11. Step 11: Warm the gelatin in the microwave for about 10 seconds until syrupy, then whisk into the raspberry syrup.
12. Step 12: Sift powdered sugar into a bowl, pour in raspberry syrup, and whisk until smooth. Add red food coloring if desired. Chill 15-20 minutes until slightly thickened.
13. Step 13: Trim cooled cakes, cut into 2-inch squares, and freeze for 30 minutes.
14. Step 14: Set up two bowls: one with raspberry glaze and one with desiccated coconut.
15. Step 15: Using a fork to hold each frozen cake square, spoon glaze over it, turning to coat and letting excess drip off.
16. Step 16: While still on the fork, coat the glazed cake in coconut on all sides. Place coated cakes on a wire rack over a baking sheet.
17. Step 17: Refrigerate coated cakes 20-30 minutes to set the glaze before serving.

Tips & Variations

• Use frozen raspberries for a more intense flavor or fresh when in season for brightness.
• For a dairy-free version, substitute whole milk and butter with coconut milk and vegan butter.
• Chilling the cake squares before glazing helps the coating set quickly and prevents soaking.
• Try adding a splash of lemon juice to the raspberry glaze for extra tartness.

Storage

Store raspberry lamingtons in an airtight container in the refrigerator for up to 3 days. Reheat briefly at room temperature before serving for best texture. They are best enjoyed fresh but can be frozen for up to 1 month wrapped tightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be used. They may yield a slightly fresher, less intense flavor, so adjust the cooking time slightly to reduce excess moisture.

What if I don’t have gelatin powder?

You can omit gelatin, but the glaze will be less thick and may not set as firmly. Alternatively, use agar-agar as a vegetarian substitute following package instructions.

Raspberry Lamingtons Recipe

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★★★★★

4.6 from 139 reviews

• Author: Elara
• Total Time: 1 hour 30 minutes
• Yield: 16 lamington squares 1x

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Description

These Raspberry Lamingtons are a delightful twist on the classic Australian treat, featuring light and fluffy hot milk sponge cake squares dipped in a luscious raspberry glaze and coated in desiccated coconut. Perfect for tea time or dessert, they offer a balance of tender crumb, tangy raspberry flavor, and sweet coconut crunch.

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Ingredients

Scale 1x2x3x

Hot Milk Sponge Cake

• 5 large eggs
• 1 cup whole milk
• 6 tablespoons butter
• 2 cups granulated sugar (400 grams)
• 2 cups cake flour (220 grams)
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 tablespoon vanilla extract

Raspberry Glaze and Coating

• 2 teaspoons unflavored gelatin powder
• 1 cup granulated sugar (200 grams)
• 1¼ cup water (divided)
• 10 ounces frozen raspberries (thawed)
• 2 cups powdered sugar (250 grams)
• ¼ teaspoon red food coloring (optional)
• 2 cups desiccated coconut

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Instructions

1. Warm the eggs: Place the eggs, still in their shells, into a bowl of warm water to gently warm them up. This step helps the eggs whip to a higher volume for a lighter sponge cake. Let them sit while preparing pans and other ingredients.
2. Prepare the pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch square cake pans, then line the bottoms with parchment paper to ensure the cakes release easily after baking.
3. Warm milk and butter: In a saucepan over low heat, warm the milk and butter until the butter melts completely. Keep this mixture warm on the lowest heat setting while whisking the eggs.
4. Beat eggs and sugar: Crack the warmed eggs into a large mixing bowl and add 2 cups (400 grams) of granulated sugar. Beat on high speed for 8 to 15 minutes until the mixture has tripled in volume and turned pale yellow, forming a thick, airy base.
5. Fold in dry ingredients: Sift the cake flour, baking powder, and salt over the whipped egg mixture. Gently fold the dry ingredients in with a spatula just until barely combined, leaving some flour streaks visible to avoid deflating the batter.
6. Combine milk mixture: Stir the vanilla extract into the warm milk and butter, then slowly pour this into the batter. Fold carefully by hand to incorporate all ingredients thoroughly without deflating the mixture.
7. Divide and bake: Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 30 to 34 minutes, checking at 30 minutes by inserting a toothpick which should come out clean when done.
8. Cool the cakes: Once baked, place the pans on a wire rack and allow the cakes to cool completely in the pans before removing.
9. Prepare gelatin: Sprinkle the unflavored gelatin over ¼ cup of water in a small dish and let it soften for 5 minutes.
10. Cook raspberry syrup: Heat the remaining 1 cup of water and 1 cup (200 grams) of granulated sugar in a small saucepan over medium-high heat, stirring until sugar dissolves. Add the thawed raspberries and cook for 5–8 minutes.
11. Strain syrup: Pour the cooked raspberry mixture through a fine-mesh strainer into a bowl, pressing down to extract as much liquid as possible. Discard raspberry solids left in the strainer.
12. Activate gelatin: Microwave the softened gelatin mixture for about 10 seconds until syrupy, then whisk it into the raspberry syrup until fully dissolved.
13. Make raspberry glaze: Sift powdered sugar into a bowl, then gradually whisk in the raspberry syrup until smooth. Add red food coloring if desired. Chill the glaze in the refrigerator for 15 to 20 minutes until slightly thickened.
14. Prepare cakes for coating: Trim the cooled cakes’ edges with a sharp knife and cut into 2-inch squares (or preferred size). Place the squares on a plate and freeze for 30 minutes to firm up.
15. Set up dredging station: Place the chilled raspberry glaze in one bowl and the desiccated coconut in another to create a two-bowl coating system.
16. Glaze and coat cakes: Remove cake squares from the freezer. Holding each piece with a fork, spoon raspberry glaze over all sides, allowing excess to drip back into the bowl. Then, spoon coconut over all sides of the glazed cake. Place each coated square on a wire rack set over a baking sheet lined with parchment or wax paper.
17. Chill to set: After coating all lamington squares, refrigerate them on the baking sheet for 20 to 30 minutes to allow the glaze to fully set before serving.

Notes

• Warming the eggs before whipping helps achieve a lighter, more voluminous sponge.
• Be careful not to overfold the batter once flour is added; this keeps the sponge light and airy.
• Freezing the cake squares before glazing helps them maintain shape and prevents them from absorbing too much glaze.
• Use fresh or thawed frozen raspberries for best flavor in the glaze.
• The red food coloring is optional and simply enhances the raspberry glaze’s color.
• Store finished lamingtons in the refrigerator, covered, and consume within 2-3 days for optimal freshness.

• Prep Time: 25 minutes
• Cook Time: 34 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Australian

Keywords: Raspberry Lamingtons, Lamington recipe, Raspberry dessert, Coconut cake, Australian dessert, Hot milk sponge cake, Raspberry glaze