Raspberry and chocolate lamingtons recipe
A delicious Australian recipe has been given a new twist, light chocolate cake is coated in fruity reduced sugar raspberry jam and rolled in coconut. Easy to make and a healthier version of the traditional tea time treats, these are sure to be a hit with everyone.
Ingredients
- 125 g butter, softened
- 125 g caster sugar
- 3 eggs
- 175 g self-raising flour, sifted
- 25 g cocoa powder
- 100 ml milk
- 1 tsp vanilla essence
- 4.4 oz butter, softened
- 4.4 oz caster sugar
- 3 eggs
- 6.2 oz self-raising flour, sifted
- 0.9 oz cocoa powder
- 3.5 fl oz milk
- 1 tsp vanilla essence
- 4.4 oz butter, softened
- 4.4 oz caster sugar
- 3 eggs
- 6.2 oz self-raising flour, sifted
- 0.9 oz cocoa powder
- 0.4 cup milk
- 1 tsp vanilla essence
- 340 g low sugar seedless raspberry jam
- 150 g desiccated coconut
- 12 oz low sugar seedless raspberry jam
- 5.3 oz desiccated coconut
- 12 oz low sugar seedless raspberry jam
- 5.3 oz desiccated coconut
Details
- Cuisine: Australian
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 30 mins
- Serves: 16
Step-by-step
- Pre-heat oven 180C/160C fan/gas mark 4. Grease and line a 20cm x 20cm square cake tin.
- Place the butter and sugar in a large mixing bowl and beat with an electric mixer until light and fluffy, gradually add the eggs beating well after each addition.
- Sift the flour and cocoa powder into the mixture and stir in, add half of the milk and stir, gradually add the rest of the milk and vanilla essence.
- Spoon into the prepared tin, smooth the top and bake for approx. 25-30 minutes until springy to the touch, and a skewer inserted in the middle comes out clean. Leave in the tin to cool a little then turn onto a wire rack, cover and leave overnight.
- Cut the cake into 16 squares, spread evenly on all sides with the jam then roll into the desiccated coconut until evenly coated.
This recipe was devised by Joy Parker for Streamline Jams.
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