The Perfect Raspberry Lamingtons Recipe for Sweet Treat Lovers

Sweet, golden sponge cake coated in raspberry lamingtons creates a delightful Australian treat that melts in your mouth.

Soft, tender cake squares become irresistible when dipped in vibrant raspberry sauce and rolled in delicate coconut.

Each bite offers a perfect balance of light texture and rich fruity flavor.

These classic desserts bring a touch of nostalgia and pure joy to any gathering.

The simple yet elegant treat showcases the beauty of traditional baking techniques.

Australians have cherished these delectable morsels for generations, making them a beloved national dessert.

You’ll fall in love with this easy-to-make sweet that promises to delight every palate.

Reasons to Love Classic Raspberry Lamingtons

• Break down this complex dessert into manageable steps that even novice bakers can tackle with confidence, making raspberry lamingtons less intimidating.
• Experiment with different berry variations or add a personal twist by adjusting the glaze color or trying alternative coatings beyond traditional coconut.
• Create a stunning dessert that looks professionally made but can be prepared at home, perfect for impressing guests at gatherings or special celebrations.
• Dive into a classic dessert with rich cultural heritage, bringing a taste of traditional Australian baking right to your kitchen.

What Goes Into Classic Raspberry Lamingtons

Main Ingredients:

• Eggs: Fresh eggs are the primary source of structure and volume in the sponge cake.
• Sugar: Provides sweetness and helps create a light, airy cake texture.
• Flour: The fundamental dry ingredient that gives the cake its structure.

• Milk, Butter: Create moisture and rich flavor in the cake base.
• Vanilla: Adds depth and enhances the overall flavor profile.

• Raspberries: The key fruit that provides the signature flavor and color for the lamingtons.
• Confectioners' Sugar: Helps create a smooth, glossy glaze.
• Coconut: Provides the traditional exterior coating and textural contrast.

• Baking Powder, Salt: Essential for cake leavening and flavor enhancement.
• Gelatin: Helps stabilize and thicken the raspberry glaze.
• Water: Necessary for dissolving sugar and creating the syrup.

• Red Food Coloring: Enhances the visual appeal of the raspberry glaze.

Baking Tools for Raspberry Lamingtons You’ll Need

• Electric mixer: Essential for beating eggs and sugar to perfect volume.
• Large mixing bowl: Needed for whipping eggs and combining ingredients.
• Saucepan: Used for warming milk and butter, making raspberry syrup.
• Fine-mesh strainer: Critical for straining raspberry mixture.
• 8-inch square cake pans: Specifically required for baking sponge cake.
• Sharp knife: Necessary for trimming cake edges and cutting squares.
• Wire cooling rack: Important for glazing and setting lamingtons.
• Baking sheet: Helps catch drips during glazing process.
• Small microwave-safe dish: Used for softening gelatin.
• Spatula: Helps fold ingredients and scrape mixing bowl.
• Parchment paper: Prevents cake from sticking to pans.
• Whisk: Useful for mixing glaze and incorporating ingredients.

Making Raspberry Lamingtons Step by Step

Step 1: Warm Eggs

Place eggs in a bowl of warm water for 5 minutes to help them whip better.

Let them sit while preparing other ingredients.

Step 2: Prepare Baking Setup

Preheat oven to 350F.

Grease and flour two 8-inch square cake pans.

Line bottom with parchment paper.

Step 3: Create Warm Milk Base

Combine milk and butter in a saucepan.

Warm over low heat until butter melts completely.

Keep pan warm.

Step 4: Whip Egg Mixture

Crack eggs into large mixing bowl.

Add sugar and beat on high speed for 8-15 minutes.

• Triple in volume
• Turn pale yellow
• Fall in ribbon-like pattern when whisk is lifted

Step 5: Incorporate Dry Ingredients

• Flour
• Baking powder
• Salt

Gently fold into egg mixture, leaving slight flour streaks visible.

Step 6: Blend Wet Ingredients

Add vanilla to warm milk mixture.

Pour milk into batter.

Stir by hand, scraping bowl sides to ensure complete mixing.

Step 7: Bake Cake

Divide batter between prepared pans.

Bake 30-34 minutes until toothpick comes out clean.

Cool in pans on wire rack.

Step 8: Prepare Gelatin

Sprinkle gelatin over water.

Allow to soften for 5 minutes.

Step 9: Cook Raspberry Syrup

Combine water and sugar in saucepan over medium-high heat.

Dissolve sugar completely.

Add raspberries and cook 5-8 minutes.

Step 10: Strain Raspberry Mixture

Pour mixture through fine-mesh strainer into bowl.

Press to extract maximum liquid.

Discard solids.

Step 11: Finalize Glaze

Heat gelatin briefly in microwave.

Whisk into raspberry mixture.

Sift confectioners’ sugar, pour raspberry syrup, and whisk until smooth.

Add food coloring if desired.

Refrigerate 15-20 minutes until slightly thickened.

Step 12: Prepare Cake Squares

Trim cake edges.

Cut into 2-inch squares.

Freeze for 30 minutes.

Step 13: Coat Lamingtons

• One bowl with raspberry glaze
• One bowl with coconut

Dip frozen cake squares in glaze using fork.

Cover completely.

Roll in coconut.

Step 14: Set and Serve

Place coated lamingtons on wire rack.

Refrigerate 20-30 minutes before serving.

Great Tips for Moist and Tasty Raspberry Lamingtons

• Place eggs in warm water for 5 minutes before beating to help them whip to a higher volume and create a fluffier cake texture.
• Carefully fold flour into egg mixture and avoid overmixing to maintain a light, tender sponge cake consistency.
• Chilling cake squares for 30 minutes before glazing helps them hold shape and makes the coating process smoother and less messy.
• Refrigerate raspberry glaze for 15-20 minutes to achieve the right thickness for even coating on lamingtons.
• Use a fork when dipping cake squares into glaze and coconut to ensure even coverage and maintain the delicate cake structure.

Raspberry Lamingtons Variations to Try Next

• Vegan Raspberry Lamingtons: Replace eggs with aquafaba or flax eggs, use plant-based milk, and coconut cream for a dairy-free version.
• Gluten-Free Raspberry Lamingtons: Swap regular flour with almond or gluten-free flour blend to make the cake suitable for those with wheat sensitivities.
• Chocolate Raspberry Lamingtons: Add cocoa powder to the cake batter and use chocolate coconut for coating instead of plain coconut for a rich flavor profile.
• Low-Sugar Raspberry Lamingtons: Substitute sugar with monk fruit sweetener or stevia, and use sugar-free raspberry preserves to reduce overall sugar content.

Serving Suggestions for Classic Raspberry Lamingtons

• Festive Party Platter: Arrange lamingtons on a beautiful wooden board with fresh raspberries scattered around, creating an eye-catching dessert centerpiece that looks stunning and tempts guests.
• Sweet Afternoon Tea Companion: Pair these lamingtons with a warm cup of Earl Grey tea or fresh mint tea, enhancing the raspberry flavor and providing a delightful afternoon treat that feels elegant and relaxing.
• Dessert Gift Packaging: Pack lamingtons in a clear gift box with a ribbon, making them a perfect homemade present for birthdays, holidays, or as a thoughtful surprise for friends and family who love classic baked treats.
• Brunch Dessert Option: Serve lamingtons as a light, fruity dessert after a savory brunch, complementing other breakfast dishes and adding a touch of sweetness to the meal's end.

Keeping Raspberry Lamingtons at Their Best

• Store lamingtons in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers to prevent sticking and maintain their delicate texture.
• Wrap individual lamingtons tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• Keep lamingtons at room temperature for 4-6 hours if serving the same day. Place on a covered plate away from direct sunlight to prevent coconut from becoming soggy.
• Gently warm lamingtons in the microwave for 10-15 seconds or let them sit at room temperature for 15 minutes before serving to restore their soft texture and enhance flavor.

FAQs

• What are Lamingtons?

Lamingtons are classic Australian desserts made of sponge cake coated in chocolate or raspberry glaze and rolled in coconut. They’re a beloved national treat often enjoyed during afternoon tea or at community gatherings.

• Is it necessary to freeze the cake before coating?

Yes, freezing the cake squares helps them firm up and makes them easier to handle during the coating process. Cold cake squares hold their shape better and prevent crumbling when being dipped in glaze and coconut.

• Can I use frozen raspberries for the glaze?

Absolutely! Frozen raspberries work perfectly for making the raspberry syrup. They’re often more convenient and can be just as flavorful as fresh raspberries, especially when out of season.

Raspberry Lamingtons Recipe

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4.7 from 29 reviews

• Total Time: 1 hour 19 minutes
• Yield: 12 1x

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Description

Classic Australian raspberry lamingtons bring sweet nostalgia to dessert tables with their sponge cake cubes coated in raspberry jam and coconut. Light and delightful squares will satisfy those craving a traditional treat from Down Under.

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Ingredients

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Main Ingredients:

• 5 eggs, at room temperature
• 1 cup (240 milliliters) whole milk
• 2 cups (400 grams) sugar
• 2 cups (220 grams) cake flour
• 10 ounces (280 grams) frozen raspberries, thawed

Cake Preparation Ingredients:

• 6 tablespoons (85 grams) butter
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract

Finishing Ingredients:

• 2 teaspoons gelatin powder
• 1 1/4 cups (300 milliliters) water, divided
• 2 cups (250 grams) confectioners sugar
• 1/4 teaspoon red food coloring (optional)
• 2 cups desiccated coconut

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Instructions

1. Submerge eggs in warm water for 5 minutes to enhance whipping potential and prepare for cake production.
2. Preheat oven to 350F. Prepare two 8-inch square cake pans with grease, flour, and parchment paper.
3. Gently warm milk and butter in a saucepan until butter melts, maintaining low heat.
4. Vigorously beat eggs and sugar for 8-15 minutes until mixture becomes pale yellow and triples in volume, creating a ribbonlike texture when whisk is lifted.
5. Delicately sift flour, baking powder, and salt over egg mixture, folding gently with spatula to maintain airy consistency.
6. Incorporate vanilla into warm milk, then pour mixture into batter, stirring thoroughly to ensure complete integration.
7. Distribute batter evenly between prepared pans. Bake for 30-34 minutes until toothpick emerges clean. Cool cakes in pans on wire rack.
8. Sprinkle gelatin over water, allowing it to soften for 5 minutes.
9. Create raspberry syrup by combining water and sugar in saucepan, heating until sugar dissolves. Add raspberries and cook for 5-8 minutes.
10. Strain raspberry mixture through fine-mesh sieve, extracting maximum liquid and discarding solids.
11. Microwave gelatin for 10 seconds until syrupy. Whisk into raspberry mixture. Sift confectioners’ sugar, combine with syrup, and add food coloring if desired. Refrigerate for 15-20 minutes until slightly thickened.
12. Trim cake edges and cut into 2-inch squares. Freeze squares for 30 minutes to facilitate coating process.
13. Prepare two bowls: one with raspberry glaze, another with coconut. Coat frozen cake squares completely in glaze using fork, then roll in coconut.
14. Arrange coated lamingtons on wire rack. Refrigerate for 20-30 minutes to set before serving.

Notes

• Egg Temperature Matters Warm eggs whip up fluffier and create a more voluminous cake base, ensuring a light and airy sponge texture that’s crucial for perfect lamingtons.
• Precision in Mixing Fold dry ingredients gently to maintain the egg mixture’s volume, preventing deflation and keeping the cake’s delicate structure intact.
• Freezing Technique Chilling cake squares before glazing helps them hold shape, making the coating process smoother and preventing crumbling during assembly.
• Glaze Consistency Control Refrigerate raspberry glaze briefly to achieve the right thickness, which helps it adhere better to the cake and create a neater final appearance.

• Prep Time: 45 minutes
• Cook Time: 34 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Australian

Nutrition

• Serving Size: 12
• Calories: 312
• Sugar: 40 g
• Sodium: 75 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 47 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 70 mg