Ingredients:
All-purpose flour: 1 1/2 cups
Baking powder: 1 1/2 tsp
Salt: 1/4 tsp
Unsalted butter: 1/2 cup, softened
Granulated sugar: 3/4 cup
Eggs: 2 large
Vanilla extract: 1 tsp
Milk: 1/2 cup
Raspberry jam: 1/2 cup
Desiccated coconut: 2 cups
Directions:
Prep: Preheat your oven to 350°F (175°C) and get those cupcake liners ready!
Mix dry ingredients: Whisk flour, baking powder, and salt.
Cream butter & sugar: Beat them until fluffy, then add eggs and vanilla.
Combine: Alternate adding dry ingredients and milk to the creamed mix.
Bake: Fill liners, bake, cool, then core and fill with jam.
Finish: Roll in coconut and serve!
Total Time: 35 minutes
Servings: 12 cupcakes
FAQs:
What is a Lamington cake?
noun. a cube or block of sponge cake coated with chocolate and dried coconut, and sometimes having a layer of cream or jam as filling, common in Australia and New Zealand.
What is raspberry cake made of?
In a mixing bowl, combine the cake mix, eggs, oil, gelatin, and thawed raspberries; mix 3 minutes with an electric mixer. Spread batter in a greased and floured 13×9 inch baking pan. Bake in a 325° oven for about 50 minutes or until a pick comes out clean; cool. Frost cooled cake, cut into squares and serve.
Why is it called a lamington?
It’s long been thought that the lamington was named after Lord Lamington, who served as the governor of Queensland between 1896 and 1902, and that the first known reference to a lamington was made in 1900, when a recipe for the chocolate and coconut cake was published in Queensland’s Country Life.
Is the lamington kiwi or Australian?
Many believe that the recipe for lamingtons was brought to Australia by Lord Lamington’s wife, Lady Lamington, who was a New Zealander. Regardless of the exact origin, lamingtons have become an iconic Antipodean treat and hold a significant place in both Australian and New Zealand culture
chef Armand Galland
French-born chef Armand Galland worked for Lord and Lady Lamington as their chef de cuisine, and is often credited with the invention of the lamington. Some historians are certain that he created it at the Governer’s official residence in Brisbane, now known as Old Government House.
Can you put frozen raspberries in cake batter?
Raspberries: you can use frozen or fresh raspberries. If you’re using frozen raspberries then use them straight away and don’t let them thaw beforehand. If using fresh raspberries, after washing them make sure you dry them well (you can pat them dry with a paper towel). This prevents any excess moisture.
What goes well with raspberry?
Raspberry pairs exceptionally well with other natural and organic flavors, such as vanilla, citrus, and even certain spices, allowing for the creation of complex and exciting flavor profiles. Many mixed berry and fruit punch flavors rely on raspberry to add that zippy touch.
How do you keep raspberries from sinking in a cake?
Simply toss the fruit in a small bowl with a small scoop of flour and add the lightly covered fruit to your cake mix and follow the rest of the recipe as normal. The light flour coating helps the fruit to ‘stick’ to the cake mixture better, stopping them from sinking.
How do you keep raspberries from getting soggy in a cake?
Toss the fruit in a little flour before adding it to the batter. Use 2-3 tablespoons to coat the fruit thoroughly, then gently fold it into the cake batter right before you pour it into the pan or patty pans.
