Recipe: raspberry lamingtons with salted chocolate coconut
The Worldly Baking Tray by Rukmini Iyer is packed with delicious oven-baked dishes that are also quick to get on the table. The 75 recipes are divided into 6 chapters and based on different parts of the world. From South America to North Asia: Rukmini teaches you how to make surprising oven dishes with authentic flavours, as well as sweet recipes such as these raspberry lamingtons with salted chocolate coconut.
“Lamingtons are typically Australian little cakes: simple cakes with chocolate and coconut. Opinions are divided on whether they should also contain jam – I like them with it, so that’s why I’ve added it here. A tiny bit of typically Australian Vegemite gives the ganache a mature, salty flavour – I’m more than happy to eat half of it on my own.”
How to make raspberry lamingtons with salted chocolate coconut
- Preheat the oven to 180 °C.
- Beat the sugar and butter together until soft and combined, then beat in the eggs one at a time. Fold in the flour and baking powder, and pour the batter into a 26 x 20 centi- metre baking tin lined with baking paper. Bake for 20–25 minutes until the top is golden brown and a skewer inserted into the centre comes out clean.
- Leave the cake to cool in the baking tin for 5 minutes, then remove it and leave to cool further on a wire rack.
- Cut the cake in half – not horizontally, as that’s difficult with such a thin cake, but simply cut it straight through the mid- dle into two pieces – spread one half with rasp- berry jam and place the other half on top. Cut into six equal-sized blocks and place them on a plate or in the baking tin.
- For the icing, heat the chocolate, butter and Vegemite in a saucepan until smooth and glossy.
- Carefully spoon some of the icing over each cake. Sprinkle with the coconut shavings and serve when the icing has just set.
Title: The Worldly Baking Tray
Author: Rukmini Iyer
Price: €19,99
Publisher: Becht
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