Raspberry Lamingtons

Raspberry lamingtons transform the beloved Australian classic into something truly extraordinary with their vibrant pink color and bright fruity flavor. These delightful treats feature pillowy soft sponge cake squares enveloped in a luscious raspberry glaze that delivers the perfect balance of sweetness and gentle tanginess. Each piece is generously coated with fine coconut flakes that add wonderful texture and a subtle tropical note that complements the berry flavor beautifully. The stunning visual contrast between the pink interior and snow-white coconut exterior creates an irresistible treat that's as much a feast for the eyes as it is for the palate. Perfect for afternoon tea, special celebrations, or anytime you crave something uniquely delicious.

I first made these for my daughter's birthday tea party last spring, and they've become our most requested treat since then. My mother, who grew up in Australia and considers herself a lamington purist, initially raised an eyebrow at the raspberry variation but ended up taking three home in a napkin. Even my husband, who typically avoids anything with coconut, found himself reaching for seconds when he thought no one was looking.

Quality Ingredient Selection

• Eggs: Fresh, room temperature eggs create the most volume when whipped, resulting in the lightest, fluffiest sponge cake. Take them out of the refrigerator at least 30 minutes before baking.
• Cake Flour: This lower-protein flour creates a more delicate crumb structure than all-purpose flour. If unavailable, substitute by replacing two tablespoons from each cup of all-purpose flour with cornstarch.
• Raspberries: Fresh berries provide the brightest flavor, but frozen work beautifully when thawed completely. Look for deeply colored berries without white patches for the most vibrant glaze.
• Desiccated Coconut: This finely shredded, dried coconut creates the characteristic coating. Regular shredded coconut can be pulsed in a food processor to achieve a similar texture if necessary.
• Gelatin: Unflavored gelatin powder stabilizes the glaze, preventing it from soaking completely into the cake or becoming too runny. It's essential for the perfect consistency.

Perfect Preparation Steps

Cloud-Like Sponge Creation:

Begin with the foundation of perfect lamingtons by creating an exceptionally light sponge cake. The key lies in properly whipping the eggs until they reach maximum volume. Place room temperature eggs in the bowl of a stand mixer fitted with the whisk attachment, beating on medium-high speed for a full five minutes until they transform into a pale yellow, foamy mixture that has tripled in volume. Gradually add sugar while continuing to beat, creating a thick, ribbon-like consistency that falls back on itself in slow folds when lifted. This extended beating incorporates crucial air that creates the cake's delicate structure. Gently fold in sifted dry ingredients with a light hand using a wide spatula, maintaining as much volume as possible. The warm milk mixture should be folded in last, just until incorporated, preserving the airy texture that makes this cake absorb glaze perfectly.

Vibrant Raspberry Glaze Development:

Create an intensely flavored, vividly colored glaze by simmering fresh or thawed frozen raspberries with water until they break down completely, releasing their bright flavor and color. Press this mixture through a fine-mesh sieve, using the back of a spoon to extract maximum liquid while leaving all seeds behind. This step ensures a perfectly smooth glaze without distracting texture. Return this vibrant liquid to low heat, whisking in confectioners' sugar until completely dissolved. The critical addition of bloomed gelatin provides structure that allows the glaze to cling beautifully to the cake squares without making them soggy. Allow this mixture to cool until slightly thickened but still fluid enough to coat the cake pieces evenly. This consistency is crucial for achieving the perfect layer that sets beautifully beneath the coconut coating.

Strategic Assembly Technique:

Transform your preparation into an efficient assembly line for best results. Begin by cutting the cooled sponge cake into uniform two-inch squares, trimming away any darker edges for consistent appearance and texture. Place these squares in the freezer for twenty minutes, firming them up to minimize crumbling during the glazing process. Working with small batches of 3-4 pieces at a time, use a fork inserted into the bottom of each cake square to dip and coat it in the raspberry glaze. Allow excess to drip back into the bowl before immediately transferring to a dish of desiccated coconut. Use a separate fork or spoon to shower coconut over all sides until completely covered, then transfer to a wire rack to set. This methodical approach keeps your hands clean while ensuring even coating on each piece.

Perfect Setting Conditions:

Allow the finished lamingtons to rest in a cool place for at least thirty minutes before serving, giving the glaze time to fully set and flavors to meld. For truly exceptional results, place them in a single layer in an airtight container and refrigerate overnight. This resting period allows the moisture from the glaze to penetrate the cake more fully, creating an even more harmonious texture. Before serving, allow them to come to room temperature for about twenty minutes, which enhances both flavor and texture. The contrast between the slightly chewy coconut exterior and the tender, flavor-infused cake interior becomes even more pronounced after this rest period.

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My grandmother taught me that the secret to perfect lamingtons lies in patience during the coating process. When I first attempted them as a teenager, I rushed through dipping all the cake squares at once, resulting in a sticky mess with unevenly coated pieces. She showed me how working with just a few pieces at a time and using two forks creates beautiful, evenly coated treats. This methodical approach transformed my results from homemade-looking to bakery-worthy.

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Storage Secrets

Preserve freshness by storing lamingtons in a single layer in an airtight container in the refrigerator for up to three days. The texture actually improves overnight as the cake absorbs more flavor from the glaze. For longer storage, place fully set lamingtons on a parchment-lined tray and freeze until solid, then transfer to freezer bags with parchment paper between layers. Frozen lamingtons maintain quality for up to three months and can be thawed at room temperature for 30-40 minutes before serving. If making ahead for a party, prepare them one day in advance and store in the refrigerator for optimal texture and flavor development.

Frequently Asked Questions

→ Why do I need to warm the eggs for this recipe?

Warming the eggs (while still in their shells) helps them whip to a much higher volume when beaten with sugar. This is crucial for creating the light, airy texture that makes the sponge cake so special in these Raspberry Lamingtons. Room temperature or slightly warm eggs can incorporate up to three times more air than cold eggs, resulting in a fluffier cake.

→ Can I use fresh raspberries instead of frozen?

Absolutely! While the recipe calls for frozen raspberries, you can substitute an equal amount of fresh raspberries. Fresh berries might need slightly less cooking time (about 3-5 minutes) since they'll break down more quickly than frozen ones. Just make sure to strain the mixture well to remove all the seeds for a smooth glaze.

→ Why does my raspberry glaze look purple instead of pink?

When confectioners' sugar is whisked into raspberry syrup, the color naturally shifts toward purple. This is why the recipe includes optional red food coloring - it helps restore the vibrant raspberry red color. If you prefer to avoid food coloring, the purple-tinted glaze will taste exactly the same and is actually a natural look for raspberry desserts.

→ Why do I need to freeze the cake squares before coating?

Freezing the cake squares for about 30 minutes firms them up, making them much easier to handle during the coating process. Sponge cake is naturally delicate, and without this freezing step, the squares would likely crumble or fall apart when dipped in the glaze. The firmer texture also helps the glaze adhere more evenly for a better finish.

→ How should I store these Raspberry Lamingtons and how long do they last?

Store your Raspberry Lamingtons in an airtight container in the refrigerator for up to 3-4 days. Place them in a single layer or separate layers with parchment paper to prevent sticking. Let them come to room temperature for about 15-20 minutes before serving for the best texture and flavor. They can also be frozen for up to a month - just thaw in the refrigerator overnight before enjoying.