Pink Lamingtons with Raspberry Jam and Cream
These pretty pink Lamingtons are a delightful twist on the classic Australian treat. Traditionally made with chocolate and coconut, these Lamingtons are coated in a pink icing and filled with raspberry jam and whipped cream. Perfect for celebrations or afternoon tea, they offer a sweet and colorful treat that’s both fun to make and delicious to eat.
Equipment
- 17cm x 27cm baking tin, 3cm deep
- Baking parchment
- Mixing bowls
- Sieve
- Pan for simmering water
- Fish slice or spatula
- Tray lined with baking parchment
- Serrated knife
Ingredients
For the Cake:
- 250 g unsalted butter at room temperature
- 300 g caster sugar
- 4 medium eggs lightly beaten
- ½ teaspoon vanilla extract
- 500 g self-raising flour
- A pinch of salt
- 250 ml milk
- For the Icing and Coating:
- 385 g icing sugar
- 125 ml milk
- 20 g unsalted butter finely diced
- A little pink food colouring
- 250 g shredded coconut
For the Filling:
- 250 ml double cream
- 15 g icing sugar
- ½ teaspoon vanilla extract
- 4 tablespoons raspberry jam
Instructions
Prepare the Cake:
- Preheat the oven to 170°C/Gas Mark 3.
- Grease a 17cm x 27cm baking tin, 3cm deep, and line the base with baking parchment.
- In a mixing bowl, cream the unsalted butter and caster sugar together using an electric mixer until the mixture is pale and fluffy.
- Gradually add the lightly beaten eggs, mixing well after each addition, and then stir in the vanilla extract.
- Sift the self-raising flour and a pinch of salt together.
- Fold the flour mixture into the butter mixture alternately with the milk, starting and ending with the flour.
- Be careful not to over mix the batter.
- Transfer the batter into the prepared tin and level the surface with a palette knife.
- Bake for 30–35 minutes, or until the cake is well risen, golden, and springs back when lightly pressed.
- Allow the cake to cool in the tin, then remove and refrigerate for 1 hour to firm up.
Prepare the Icing and Coat the Lamingtons:
- Once the cake is firm, cut it into 12 equal pieces using a long, serrated knife.
- Sift the icing sugar into a heatproof bowl.
- Gradually whisk in the milk, then add the finely diced butter.
- Place the bowl over a pan of gently simmering water, ensuring the water doesn’t touch the base of the bowl.
- Stir continuously for 3–4 minutes until the icing is hot and smooth.
- Remove from heat and stir in a little pink food coloring.
- Place the shredded coconut in a separate bowl.
- Dip each piece of cake into the icing using a fish slice or spatula, allowing excess icing to drain off before rolling the cake in the shredded coconut to coat it evenly.
- Place the coated Lamingtons on a tray lined with baking parchment and leave them to set for 2 hours.
Prepare the Filling and Assemble:
- In a mixing bowl, whisk the double cream, icing sugar, and vanilla extract together to medium peaks.
- Split each Lamington in half horizontally using a serrated knife.
- Spread a layer of raspberry jam and then a layer of whipped cream on the bottom half of each Lamington.
- Sandwich the two halves back together.
Notes / Tips / Wine Advice:
Serving Suggestion:
Serve these Pink Lamingtons at afternoon tea or as a delightful treat for special occasions. They pair beautifully with a cup of tea or coffee.Â
Wine Recommendation:
Pair with a light sparkling wine like Prosecco or a sweet dessert wine such as Moscato.Nutritional Information
Calories: 420 kcal | Carbohydrates: 50 g | Protein: 5 g | Fat: 22 g | Fiber: 3 g | Sugar: 35 g | Salt: 0.3 mg
