When I first bit into a Raspberry Lamington, it was like taking a delightful journey to Australia, where this iconic dessert hails from. The combination of a soft sponge cake, soaked in a luscious raspberry glaze, and then enveloped in a shower of desiccated coconut creates a symphony of flavors and textures that dances on the palate. These petite squares are perfect for a sweet afternoon pick-me-up or as a charming finale to a dinner party.
What I love most about these lamingtons is their versatility. While the classic raspberry glaze is simply irresistible, you can easily switch it up with flavors like chocolate or even a jam-filled version topped with whipped cream. Whether you’re an experienced home chef or just looking for a fun kitchen project, these delightful treats are surprisingly easy to make ahead of time, allowing you to share a piece of Australia with parties, picnics, or just your own little indulgent break. Let’s dive in and create these luscious Raspberry Lamingtons that will surely impress everyone who takes a bite!
Why Love These Raspberry Lamingtons?
Delightful flavors abound: The combination of soft sponge, luscious raspberry glaze, and crunchy coconut creates a delightful taste experience that will leave everyone wanting more.
Versatile options: Experiment with flavors beyond raspberry, like chocolate or strawberry, to create unique variations perfect for any occasion.
Make-ahead friendly: These lamingtons can be prepared in advance, ensuring delicious treats are always just a bite away for parties or impromptu gatherings.
Showstopper appeal: Their stunning appearance and vibrant flavors make them the perfect dessert to impress friends and family.
Effortless process: Even novice bakers can master these charming treats—just follow the simple steps for impressive results.
For a beautiful accompaniment, try adding a dollop of creamy raspberry frosting on the side!
Raspberry Lamingtons Ingredients
Get ready to create these delightful treats!
For the Hot Milk Sponge Cake:
• Large Eggs – Provides structure and richness; warm eggs slightly for increased volume when beating.
• Whole Milk – Adds moisture, ensuring a tender crumb.
• Butter – Enhances flavor and tenderness, making each bite melt in your mouth.
• Granulated Sugar – Sweetness and structure to create a perfectly balanced cake.
• Cake Flour – Creates a lovely, tender texture; essential for a light sponge.
• Baking Powder – Acts as a leavening agent, ensuring your cake rises beautifully.
• Salt – Enhances flavors and rounds out the sweetness.
• Vanilla Extract – Adds a warm, inviting flavor to the cake.
For the Raspberry Glaze:
• Unflavored Gelatin Powder – Acts as a thickening agent for a luscious raspberry glaze.
• Granulated Sugar – Sweetness that’s vital for balancing the tartness of the raspberries.
• Water – Forms a syrup to incorporate the fresh raspberry flavor.
• Frozen Raspberries (Thawed) – Provides vibrant flavor, color, and moisture in the glaze.
• Powdered Sugar (Confectioners Sugar) – Sweetens and thickens the glaze for a perfect consistency.
• Red Food Coloring (Optional) – Restores the vibrant raspberry color of the glaze.
• Desiccated Coconut – Coats the lamingtons; it’s drier and finer for better adherence than shredded coconut.
For full measurements, please see the recipe card below.
How to Make Raspberry Lamingtons
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Prepare Sponge Cake: Warm eggs in warm water for better volume. Preheat your oven to 350°F (175°C) and grease and flour two 8-inch square pans, lining the bottoms with parchment paper.
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Mix Milk & Butter: In a saucepan, combine the milk and butter; heat gently over low until the butter melts. Set this fragrant mixture aside to cool slightly.
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Beat Eggs & Sugar: In a mixing bowl, beat the eggs and granulated sugar on high speed for 8-15 minutes until fluffy, pale yellow, and tripled in volume.
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Combine Dry Ingredients: Sift the cake flour, baking powder, and salt together. Gently fold this mixture into the egg mixture, being careful not to overmix.
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Add Flavors: Pour the cooled milk-butter combination and vanilla extract into the batter, folding gently to maintain that airy texture.
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Bake the Cake: Divide the batter evenly between your prepared pans and bake for 30-34 minutes, or until a toothpick comes out clean. Allow the cakes to cool in the pans.
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Prepare Raspberry Glaze: Sprinkle gelatin over ¼ cup of water and let it soften while you prepare the syrup.
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Make Raspberry Syrup: In a saucepan, heat the rest of the water with sugar, adding the thawed raspberries. Cook until the berries are soft, then strain the mixture to remove solids.
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Incorporate Gelatin: Gently warm the gelatin in the microwave until it’s syrupy, then whisk it into the raspberry syrup until fully combined.
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Thicken Glaze: Sift in powdered sugar to the syrup and whisk until smooth. If desired, add red food coloring to enhance the vibrancy. Chill for 15-20 minutes to thicken.
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Assemble Lamingtons: Trim the edges of the cooled sponge cakes, then cut them into 2-inch squares. Place them in the freezer for about 30 minutes for easier handling.
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Dredge and Coat: Set up bowls for the glaze and desiccated coconut. Dip each cake square in the glaze, turning to coat it thoroughly, then dredge in coconut.
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Set and Serve: Place your coated lamingtons on a wire rack and refrigerate for 20-30 minutes to allow the glaze to set completely.
Optional: Serve with a dollop of whipped cream for added indulgence.
Exact quantities are listed in the recipe card below.
What to Serve with Raspberry Lamingtons?
Indulge in a delightful array of pairings that will elevate your Raspberry Lamington experience to new heights.
- Fresh Berries: Bright, juicy berries like strawberries or blueberries enhance the raspberry flavor and add a refreshing burst in each bite.
- Whipped Cream: A cloud of lightly sweetened whipped cream pairs beautifully, providing a rich and creamy contrast to the spongey texture of your lamingtons.
Serving these alongside a warming cup of tea creates a charming moment that warms the heart. The gentle steam of the tea, combined with the lightness of the lamingtons, is simply heavenly.
- Vanilla Ice Cream: Creamy vanilla ice cream complements the tartness of the raspberry glaze, offering a luscious, cool contrast.
- Lemonade or Iced Tea: A glass of chilled lemonade or refreshing iced tea provides a perfect sweet-tart balance against the richness of the dessert, making every bite a celebration.
- Chocolate Sauce: Drizzling a bit of warm chocolate sauce allows for a silky-smooth flavor that dances playfully with the raspberry notes.
For an added twist, enjoy your raspberry lamingtons with a light sprinkle of powdered sugar to give a delicate sweetness that elevates their already enchanting charm.
How to Store and Freeze Raspberry Lamingtons
Room Temperature: Keep Raspberry Lamingtons in an airtight container at room temperature for up to 2 days for optimal freshness.
Fridge: Store in the refrigerator for up to 4 days. Wrap them individually or in a single layer to maintain texture.
Freezer: For long-term storage, freeze lamingtons in a single layer for up to 3 months. Make sure to wrap them well to prevent freezer burn.
Reheating: If desired, allow them to thaw in the fridge overnight before serving, or enjoy them chilled straight from the fridge for a refreshing treat!
Expert Tips for Raspberry Lamingtons
Warm Eggs: Ensure eggs are at room temperature to achieve maximum volume when beating; this will create a light, airy sponge.
Beat for Volume: Whip eggs and sugar for 8-15 minutes until the mixture triples in volume and reaches the ribbon stage—this is key for fluffy lamingtons.
Use Cake Flour: Opt for cake flour instead of all-purpose to achieve that tender crumb that makes Raspberry Lamingtons so delightful.
Gelatin Precision: Microwave the gelatin to just syrupy consistency, ensuring it blends smoothly into the raspberry syrup for a perfect glaze.
Chill Squares: Freezing the cut sponge for 30 minutes makes it easier to coat each square and prevents messy handling during the glazing process.
Fork Technique: Use a fork to lift and coat the squares evenly in the glaze and coconut, minimizing mess and ensuring a beautiful finish.
Raspberry Lamingtons Variations
Feel free to mix things up and bring your unique twist to these delightful treats!
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Chocolate Lamingtons: Swap the raspberry glaze for a rich chocolate icing for a decadent alternative.
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Strawberry Delight: Substitute fresh strawberries or a strawberry glaze for a refreshing fruity flavor that’s just as tempting.
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Jam-Filled Sensation: Fill your sponge squares with a layer of your favorite jam before glazing for a surprise burst of flavor.
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Coconut-Free Option: For those avoiding coconut, use finely chopped nuts or sprinkles instead for a fun twist on texture.
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Matcha Magic: Incorporate matcha powder into the batter for a beautiful green hue and subtle earthy flavor that elevates your lamingtons.
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Citrus Splash: Add a hint of lemon or orange zest to the sponge or glaze to brighten the flavors and bring a refreshing note to your treat.
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Spiced Up: Mix in cinnamon or nutmeg into your batter for a warm, spiced version that’s especially delightful during the fall season.
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Indulgent Toppings: After glazing, pile on whipped cream, fresh berries, or a drizzle of caramel sauce for an over-the-top dessert experience that will wow your guests.
Raspberry Lamingtons Recipe FAQs
How do I choose the best raspberries for my glaze?
Absolutely! Look for raspberries that are plump, firm, and brightly colored. Avoid any that are mushy or have dark spots. Fresh raspberries work wonderfully, but if they’re out of season, frozen raspberries can be just as flavorful once thawed.
What’s the best way to store leftover Raspberry Lamingtons?
To keep your Raspberry Lamingtons fresh, store them in an airtight container at room temperature for up to 2 days. You can also place them in the refrigerator for up to four days. Just make sure they are arranged in a single layer to maintain their delightful texture.
Can I freeze Raspberry Lamingtons?
Yes, indeed! To freeze your lamingtons, arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer bag, separating layers with parchment paper. They will stay fresh for up to three months. When ready to enjoy, thaw them in the fridge overnight.
Why did my sponge cake come out dense?
Very commonly, this can happen if the eggs weren't beaten long enough. Beating eggs with sugar until they triple in volume is crucial for achieving that light, fluffy texture. Also, be careful not to overmix once the flour is added; this can develop gluten and lead to a denser cake.
Are Raspberry Lamingtons suitable for those with allergies?
Definitely! However, they do contain eggs, dairy, and gluten due to the cake flour. If you're making them for someone with dietary restrictions, consider using egg substitutes like flaxseed meal or applesauce, almond milk instead of whole milk, and gluten-free cake flour for a delicious gluten-free version.
Can I use different fruit flavors for the glaze?
The more the merrier! You can certainly experiment with other fruit flavors like strawberries or blueberries. Simply replace the raspberries in the glaze with an equal quantity of the desired fruit, adjusting the sugar as needed for sweetness. Enjoy crafting your unique lamington variations!
Delightfully Indulgent Raspberry Lamingtons to Impress Everyone
Ingredients
Method
- Prepare Sponge Cake: Warm eggs in warm water for better volume. Preheat your oven to 350°F (175°C) and grease and flour two 8-inch square pans, lining the bottoms with parchment paper.
- Mix Milk & Butter: In a saucepan, combine the milk and butter; heat gently over low until the butter melts. Set this fragrant mixture aside to cool slightly.
- Beat Eggs & Sugar: In a mixing bowl, beat the eggs and granulated sugar on high speed for 8-15 minutes until fluffy, pale yellow, and tripled in volume.
- Combine Dry Ingredients: Sift the cake flour, baking powder, and salt together. Gently fold this mixture into the egg mixture, being careful not to overmix.
- Add Flavors: Pour the cooled milk-butter combination and vanilla extract into the batter, folding gently to maintain that airy texture.
- Bake the Cake: Divide the batter evenly between your prepared pans and bake for 30-34 minutes, or until a toothpick comes out clean. Allow the cakes to cool in the pans.
- Prepare Raspberry Glaze: Sprinkle gelatin over ¼ cup of water and let it soften while you prepare the syrup.
- Make Raspberry Syrup: In a saucepan, heat the rest of the water with sugar, adding the thawed raspberries. Cook until the berries are soft, then strain the mixture to remove solids.
- Incorporate Gelatin: Gently warm the gelatin in the microwave until it’s syrupy, then whisk it into the raspberry syrup until fully combined.
- Thicken Glaze: Sift in powdered sugar to the syrup and whisk until smooth. If desired, add red food coloring to enhance the vibrancy. Chill for 15-20 minutes to thicken.
- Assemble Lamingtons: Trim the edges of the cooled sponge cakes, then cut them into 2-inch squares. Place them in the freezer for about 30 minutes for easier handling.
- Dredge and Coat: Set up bowls for the glaze and desiccated coconut. Dip each cake square in the glaze, turning to coat it thoroughly, then dredge in coconut.
- Set and Serve: Place your coated lamingtons on a wire rack and refrigerate for 20-30 minutes to allow the glaze to set completely.
Nutrition
Notes
- Optional: Serve with a dollop of whipped cream for added indulgence.
