Raspberry & Coconut and Marmalade & Lime petite lamingtons

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.