Raspberry Lamingtons

Raspberry Lamingtons offer a vibrant twist on the classic Australian dessert. Soft, airy squares of hot milk sponge cake are drenched in a bright raspberry glaze and generously coated with desiccated coconut. The combination creates the perfect balance of moist cake, fruity sweetness, and tropical texture. These pretty pink treats make an impressive addition to afternoon tea or any special occasion.

I first made these raspberry lamingtons for a garden party last summer and was amazed to watch guests who claimed they were 'just having one' return for seconds and thirds. The bright raspberry flavor makes them less heavy than chocolate versions, which guests used as perfect justification for 'just one more.'

Essential Ingredients and Selection Tips

• Eggs: Room temperature eggs achieve maximum volume when beaten, creating the airy texture essential to proper sponge cake.
• Cake Flour: Lower protein content produces a tender crumb. Substitute with all-purpose flour minus 2 tablespoons, plus 2tablespoons cornstarch.
• Raspberries: Fresh berries provide brightest flavor, but frozen work beautifully and are often more economical.
• Desiccated Coconut: Fine texture adheres better to glaze than shredded coconut. Available in specialty stores or online.
• Gelatin: Unflavored variety creates the perfect consistency for the glaze. Powdered works better than sheets for this application.

I've found that the quality of raspberries significantly impacts the final flavor. During peak berry season, fresh local raspberries provide unmatched brightness. During off-seasons, premium frozen berries actually provide better flavor than out-of-season fresh ones that have traveled long distances.

Detailed Cooking Instructions

Step 1: Create the Perfect Sponge Base

Preheat oven to 350°F and line an 8-inch square pan with parchment paper. Warm ½ cup milk with 3 tablespoons butter in a small saucepan. In a bowl, sift together 1½ cups cake flour, 1½ teaspoons baking powder, and ¼ teaspoon salt, then set aside while beating 3 room-temperature eggs until foamy before gradually adding 1 cup sugar and beating until pale and thick.

Step 2: Complete and Bake the Cake

Stir 1 teaspoon vanilla into the egg mixture, then gently fold in the sifted dry ingredients in three additions, alternating with the warm milk mixture. Pour batter into prepared pan, smoothing the top, and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.

Step 3: Prepare Cake for Glazing

Cool cake in pan for 10 minutes, then transfer to a wire rack to cool completely before trimming edges and cutting into 16-18 equal squares. Remove any dark crust from top and bottom of cake pieces if desired, then place squares on a baking sheet and freeze for 20 minutes to firm them up for easier handling.

Step 4: Make the Raspberry Glaze

Sprinkle 1 tablespoon unflavored gelatin over 3 tablespoons cold water in a small bowl and let stand to bloom. In a saucepan, simmer 2 cups fresh or frozen raspberries with ¼ cup water until soft, then mash and strain through a fine sieve to remove seeds before stirring in 3 cups confectioners' sugar until smooth.

Step 5: Glaze and Coat the Lamingtons

Heat raspberry mixture gently until warm, stir in dissolved gelatin, then cool until thick but still pourable. Working with one frozen cake square at a time, dip completely in raspberry glaze using a fork, allowing excess to drip off before rolling in desiccated coconut to coat all sides, then place on a wire rack to set.

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My first attempt at raspberry lamingtons taught me the importance of freezing the cake squares before glazing. Without this step, the delicate sponge crumbled into the glaze. Now I always freeze them for at least 20 minutes, which results in perfect squares with clean edges and even glazing.

Understanding Sponge Cake Science

The extended beating of eggs and sugar creates tiny air bubbles, resulting in light, airy texture. The warm milk technique helps dissolve sugar crystals and stabilize the eggs, producing a sturdy yet tender cake that holds its shape when glazed. This particular hot milk sponge provides ideal structure for lamingtons.

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Make-Ahead Options and Storage

These lamingtons actually improve with time as flavors meld. Make sponge cake up to two days ahead and store wrapped at room temperature. Completed lamingtons keep well in an airtight container in the refrigerator for up to three days or freeze beautifully for up to three months.

Flavor Variations to Consider

While raspberry creates stunning pink treats, this recipe works beautifully with other fruits. Try blackberry for deep purple lamingtons, mango for sunny yellow ones, or passionfruit for exotic flavor. Adding lemon zest to the cake batter complements any fruit glaze with bright citrus notes.

Traditional Serving Suggestions

In Australia, lamingtons are typically enjoyed with tea. For an elegant dessert, slice lamingtons horizontally and sandwich with whipped cream and fresh berries. They also pair beautifully with coffee, making them perfect for afternoon gatherings or breakfast with a special touch.

Troubleshooting Common Issues

To prevent sinking cake centers, ensure eggs and sugar are beaten until very thick and pale. If coconut won't adhere properly, rewarm glaze slightly. For cleaner cutting, refrigerate the sponge cake briefly before slicing. If glaze is too thin, add more confectioners' sugar gradually.

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Chef's Helpful Tips

• Freeze cake squares overnight for pristine edges and easier glazing
• Drizzle white glaze over raspberry glaze before coating with coconut for a marbled effect
• Use a fork and spoon for dipping to maintain clean fingers and even coating
• Line your workspace with parchment before starting the glazing process for easier cleanup
• If glaze is too thin, add more confectioners' sugar gradually

Frequently Asked Questions

→ Can I use fresh raspberries instead of frozen?

Yes, you can substitute fresh raspberries for frozen in equal amounts. Fresh raspberries might produce a slightly brighter flavor, but frozen raspberries are often more economical and available year-round. If using fresh raspberries, you don't need to thaw them - just add them directly to the sugar syrup and proceed with the recipe as directed.

→ Why do I need to freeze the cake squares before glazing?

Freezing the cake squares for about 30 minutes serves several important purposes: it firms up the cake, making it easier to handle without breaking; it prevents the cake from absorbing too much glaze too quickly; and it helps the glaze set faster on the cold surface. This step is crucial for achieving neat, evenly glazed lamingtons without the cake dissolving into the glaze.

→ Can I make lamingtons in advance?

Yes! Lamingtons actually improve with a bit of time as the flavors meld and the glaze softens the cake slightly. You can make them up to 3 days in advance and store them in an airtight container in the refrigerator. Let them come to room temperature for about 30 minutes before serving for the best texture and flavor. The unglazed sponge cake can also be frozen for up to a month if you want to prepare part of the recipe well in advance.

→ What if I don't have desiccated coconut?

If you can't find desiccated coconut (which is finely grated and dried), you can use shredded coconut instead. If the shredded coconut pieces are very long, you might want to pulse them briefly in a food processor to make them a bit smaller so they'll adhere better to the glazed cake. Sweetened or unsweetened coconut will both work, though unsweetened is more traditional and provides better balance with the sweet glaze.

→ Why is my sponge cake dense instead of light and fluffy?

The most common reason for a dense hot milk sponge cake is under-beating the eggs and sugar. This step is crucial - you really need to beat them for the full 8-15 minutes until they're very pale and at least tripled in volume. Other potential issues include overfolding when adding the flour (which deflates the air bubbles), using cold ingredients instead of room temperature ones, or opening the oven door during baking. Make sure your baking powder is fresh, and be very gentle when folding in the flour and milk.