Raspberry & Coconut and Marmalade & Lime petite lamingtons
The size of these Raspberry & Coconut and Marmalade & Lime petite lamingtons means the ratio of sponge to delicious flavoured coating is stepped up a notch
Nov 10, 2015 2:35am- Makes 30
- 1 hr cooking
ingredients
Sponge Cake
- 4 eggs
- 1 cup caster sugar
- 1 teaspoon vanilla extract
- 1 1/3 cup plain flour
- 2 teaspoon baking powder
- 110 gram butter, melted
Coating
- 1/2 cup lime (or other) marmalade, warmed
- zest of 1 lime
- 3 tablespoon icing sugar
- 1 cup frozen raspberries, thawed and mashed
- 1 teaspoon lemon juice
- 25 gram butter, melted
- 3 cup desiccated coconut
method
Sponge Cake
- 1
Preheat oven to180˚C. Grease and line a 24cm x 24cm square tin.
- 2
Beat the eggs, sugar and vanilla in a large bowl until pale and thick. Sift in the flour and baking powder, then gently fold in the dry ingredients.
- 3
Add the cooled melted butter and mix until just combined. If it isn’t a stiff dropping consistency, add milk.
- 4
Scrape into your prepared pan and bake for 20-25 minutes or until it springs back to the touch. Leave for 10 minutes, then cool on a wire rack.
- 5
To assemble, cut the sponge into bite-sized pieces, about 4 x 4cm, and discard the edge pieces. Prepare an area with the cake cubes, bowls for the coatings and coconut, and a large tray (lined with baking paper) where finished lamingtons will rest.
Coating
- 1
Mix the warmed marmalade with the lime zest and 1 tbsp icing sugar.
- 2
Strain the raspberries through a sieve into a bowl. Discard pips. Mix puree/juice with the lemon juice, remaining 2 tbsps icing sugar and melted butter. Combine.
- 3
Working quickly, use a fork to submerge each cake cube briefly in the marmalade or raspberry mix, drain slightly, then drop them in the coconut, rolling to completely coat. Put them on paper-lined tray to set.
- 4
Serve with whipped cream and decorate plates with petals.