This traybake recipe for Lamingtons is a sure fire winner to satisfy hungry mouths at your next family gathering!
Lamingtons are a popular Australian traybake – delicate vanilla sponge coated in a chocolate syrup and rolled in coconut.
For the cake:
For the coating
- 340g (12oz) butter, margarine or low-fat baking spread, softened
- 340g (12oz) caster sugar
- 6 free-range eggs
- 340g (12oz) self-raising flour, sifted
- 1 tsp vanilla extract
- 45g (1½oz) butter
- 300g (10½oz) seedless raspberry jam
- 120g (4oz) icing sugar
- 60g (2oz) cocoa powder
- 350g (12½oz) desiccated
- unsweetened coconut
- Preheat the oven to 180°C/Gas Mark 4. Grease and line a 35x25cm (14x10in) tin.
- To prepare the sponge, whisk together the butter and caster sugar in a bowl using a mixer until light and creamy. Add the eggs and whisk again. Fold in the flour and vanilla extract gently. Spoon the cake batter into the tin and spread out evenly.
- Bake in the oven for 35-40 minutes until the cake is firm to touch and a knife comes out clean when inserted into the centre of the cake. Turn the bake out onto a cooling rack and leave to cool. Remove the lining paper and cut the traybake into 20 rectangles.
- In a pan, heat the butter and raspberry jam with 4 tbsp of water, then sift in the icing sugar and cocoa. Whisk together until you have a smooth syrup. Pass through a sieve or strainer to remove any lumps or seeds and leave to cool slightly.
- Place a sheet of foil under a cooling rack to catch any drips of the syrup. Place the coconut on a large plate or tray. One by one, dip the cakes into the syrup, coating to ensure that all sides of the cake are covered. Roll the cake in the coconut and transfer to the rack to set. Repeat with all the remaining cakes.
- Leave the cakes to set, then serve.