Add a twist to Australia's favourite cake. 

RECIPES & STYLING JANELLE BLOOM
PHOTOGRAPHS MICHAEL OMM


melted butter for greasing
½ cup self-raising flour
½ cup plain flour
½ cup cornflour
6 free-range eggs at room temperature
1 cup caster sugar
4 cups desiccated coconut
Icing
1 cup frozen raspberries, thawed
6 cups icing sugar
pink food colouring to colour

Preheat oven to 160°C. Grease and line a 4cm-deep, 23cm x 28cm lamington pan with butter and baking paper, allowing the paper to overhang edges of the pan slightly. Sift flours together into a large bowl three times. Beat eggs and caster sugar in a Mixmaster on a high speed for 5 minutes until mixture is thick and pale, then scrape into a separate bowl. Sift flour over egg mixture and gently fold until just combined. Spread mixture into a lamington pan and bake for 28-30 minutes until pale golden and sponge springs back when touched in the centre. Cool in the pan, then cover with a tea towel and set aside overnight. Turn out sponge, trim edges and cut into 24 squares. Spread coconut over the base of a baking tray. To make the icing, crush raspberries in a bowl with a fork, stir in 2 tablespoons of boiling water, then allow to cool for 5 minutes. Sieve raspberry mixture into a clean bowl, discarding solids. Sift icing sugar into a bowl. Combine ⅓ cup of raspberry liquid and 1 cup of boiling water, stir into icing sugar and whisk until smooth. Whisk in enough food colouring to reach desired colour. Dip one sponge at a time into icing, turning quickly to coat and allow excess to drip back into bowl. Roll in coconut and place on a wire rack to set. Makes 24.

TIP

Lamingtons can be tricky to keep intact, and if the sponge is too fresh they may fall apart. Try making the sponge one to two days ahead, or freezing it until you’re ready – it’s easier to cut into neat squares while it’s still frozen, and after half an hour it will be the perfect consistency to start rolling in the icing.

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