Pin it
Traditional Australian treats receive a vibrant berry makeover with these raspberry lamingtons. Delicate squares of vanilla sponge cake absorb a stunning ruby glaze before being enveloped in fine coconut for that classic lamington texture. The result delivers a beautiful balance of sweet cake, tangy raspberry, and tropical coconut in every bite, making them perfect for special occasions or elevating an ordinary afternoon tea.
I discovered raspberry lamingtons during a visit to a small bakery in Melbourne years ago. The vibrant pink color immediately caught my eye among the traditional chocolate versions. When I finally attempted making them at home, my kitchen looked like a disaster zone with coconut scattered everywhere, but the final result was absolutely worth it. My friends now request these beautiful pink treats for every gathering, and I happily oblige since they look far more complicated than they actually are.
Key Recipe Components
- Fresh Eggs: Create the airy structure necessary for authentic sponge texture. Whipping with sugar traps air bubbles that expand during baking.
- Whole Milk: Full-fat milk heated with butter contributes essential moisture and tenderness to the sponge cake.
- Cake Flour: Produces a delicate crumb structure, allowing the cake to absorb the raspberry glaze without becoming soggy.
- Quality Raspberries: Provide vibrant color and intense flavor for the signature glaze. Strain to remove seeds for a smooth consistency.
- Gelatin Powder: Ensures the glaze achieves the perfect consistency, allowing the coconut to adhere properly.
- Desiccated Coconut: The classic lamington coating, providing texture contrast and authentic flavor.
Creating Perfect Squares
- Sponge Preparation:
- Preheat oven and prepare cake pans with butter and parchment paper. Heat milk and butter together until melted but not boiling.
- Egg Whipping Mastery:
- Beat eggs and sugar on high speed until tripled in volume and pale yellow, forming ribbons that briefly hold their shape.
- Gentle Incorporation:
- Fold dry ingredients gently to preserve air bubbles. Carefully add warm milk mixture to maintain sponge texture.
- Baking Perfection:
- Bake until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before cutting.
Pin it
My first attempt at raspberry lamingtons taught me valuable lessons about patience. I rushed the process of coating the cake squares, resulting in a thin, runny glaze that soaked into the cake rather than creating a distinct layer. The next time, I allowed the glaze to chill properly until it reached the consistency of maple syrup, thick enough to coat but still pourable. This simple adjustment transformed my results from amateur to bakery quality, with beautiful raspberry coating visible in each slice.
Assembly Artistry
Cut completely cooled cake into even squares, trimming browned edges for a polished appearance. Freeze cake squares for 20 minutes before glazing. Set up a workstation with glaze, coconut, and a wire rack to catch drips. Dip each cake square into glaze, allowing excess to drip before rolling in coconut. Let finished lamingtons rest for at least 30 minutes before serving.
Texture Variations
Add lemon zest to the cake batter for bright, citrusy notes. Create jam-filled lamingtons by splitting the cake layers and spreading raspberry jam before reassembling. Use a round cookie cutter for circular lamingtons or layer thin slices with whipped cream for an elegant trifle.
Storage Solutions
Store in an airtight container in a single layer, with parchment paper between layers if stacking is necessary. Refrigerate for up to three days and bring to room temperature before serving. Freeze unglazed cake squares for up to a month or fully prepared lamingtons for later enjoyment.
Pin it
Learning to make these raspberry lamingtons connected me to Australian baking traditions while satisfying my love for all things berry flavored. What began as curiosity about the vibrant pink version of a classic treat has become one of my signature desserts. The universal appeal of these colorful squares never fails to delight guests, whether served at casual gatherings or elegant affairs. The perfect balance of cake, fruit, and coconut creates something truly special that transcends its simple ingredients.
Frequently Asked Questions
- → Can I make these Raspberry Lamingtons ahead of time?
- Yes, these lamingtons can be made 1-2 days in advance. Store them in an airtight container at room temperature or in the refrigerator. The flavors actually meld together nicely with time.
- → Why do I need to beat the eggs and sugar for so long?
- Beating the eggs and sugar for 8-15 minutes is crucial for creating volume in this cake. This extended beating incorporates air that makes the cake light and fluffy without relying on the chemical leavening alone.
- → Can I use fresh raspberries instead of frozen?
- Yes, you can substitute an equal amount of fresh raspberries for the frozen ones. If using fresh, there's no need to thaw them first - just add them directly to the sugar syrup.
- → My glaze is too thin. What should I do?
- If your glaze is too thin, add more confectioners' sugar a tablespoon at a time until it reaches the desired consistency. If it's too thick, add a teaspoon of water at a time to thin it out.
- → Can I make a traditional chocolate version of these lamingtons?
- Absolutely! For chocolate lamingtons, replace the raspberry glaze with a chocolate one by combining 4 cups confectioners' sugar, 1/3 cup cocoa powder, 2 tablespoons butter, and about 3/4 cup milk. Heat and stir until smooth, then dip cake squares and roll in coconut.