With Australia Day just around the corner we always like to come up with an Aussie traditional dessert as such. Often putting a slight twist on it.
So we have taken the ever loving Lamington, which traditionally is a sponge or butter cake, raspberry jam centre layer and covered in a dark chocolate glaze and coated in coconut. I think the taste is pure delight.
Here we have a version we have made in a slice. A butter cake with fresh raspberries stirred through it, covered in a dark chocolate frosting glaze and the coconut dusted on top.
125g Butter – soft
1 Cup Castor Sugar
1 tsp Vanilla Essence
1/2 Cup Self Raising Flour
1 Cup Plain Flour
Juice of half a Lemon
1 tsp Lemon Rind
1 Cup Milk
1 Cup Fresh Raspberries
1. Preheat the oven at 180’C degrees.
2. Place Butter and Sugar in mixer and mix on medium until the sugar is dissolved and the mix is fluffy, add one egg at a time, mix through with vanilla.
3. Add the flour half of each at a time.
4. Add in the Lemon juice and rind.
5. Pour in the milk in 2 parts and mix in thoroughly.
6. Take the bowl off the mixer and manually stir through the raspberries, breaking them up slightly but not changing the colour of the cake mix.
7. Pour the mixture into a prepared Lamington Tin.
8. Place in the oven and bake for 30-35 mins.
150g Dark Cooking Chocolate
2 Tbsp Butter
2/3 Cup Icing Sugar
1/4 Cup Cocoa
2 Tbsp Cream
1. Place Chocolate and Butter in a microwavable bowl and put in for 30 seconds on high.
2. Remove and stir until the chocolate has fully melted into the butter, mix well.
3. Next stir in half the icing sugar.
4. Micorwave cream for 20 seconds, stir this in gradually to avoid it seizing the chocolate (ensure it heated)
5. Stir in the other half of the icing sugar.
6. Spread over the cake slice.
7. Dust with a thick layer of dessicated coconut, you may need to do twice if first coat melts in.
8. Leave to set and then slice into square and service. Cuts into 12-15 squares.