Written By Catherine Parrott

Who is a Lamington? What is a Lamington? …When is a Lamington? Ok so THE WHEN IS NOW and if we make some we’ll find out the answers to the others?

RECIPE:

RASPBERRY LIME JAM

  • 300g FROZEN RASPBERRIES

  • JUICE OF 1 LIME

  • 150g CASTER SUGAR  

    I didn’t use melted chocolate, which is traditional as I really wanted the raspberry jam, lime and coconut flavours to sing for their supper. Chocolate can sometimes really muddy the waters and take over (and he’s not the main character here….any more metaphors/stupid turns of phrase to squeeze in here?)

COCONUT SPONGE

  • 225g COCONUT OIL (Stored at room temperature. If we use this from the fridge this will just not work. It goes ROCK solid in the fridge)

  • 300g CASTER SUGAR

  • ZEST OF 1 LIME

  • 4 WHOLE MEDIUM EGG

  • 375g SELF-RAISING FLOUR

  • 150g TOASTED DESICCATED COCONUT (Optional, if you want that extra toasty note)

BEFORE YOU START

  • Preheat your oven to 165^c (165^c fan oven, 175^c for other, less powerful ovens)

  • Grease and line a deep-lipped 20cm x 20cm baking tray with oil and parchment paper

METHODS:

FOR THE RASPBERY LIME JAM…

Combine everything in and cook until it looks jam ok that’s not helpful, cook until all the juices have evaporated and you have a thick consistency which holds its shape when you push a spoon through (have I just described jam? WELL THEN I GUESS WE JUST MADE JAM. Other berries like blackberries or blueberries will behaviour very much the same in this type of recipe)

FOR THE COCONUT SPONGE…

Cream the solid coconut oil and sugar until light and fluffy (if you are making this in the summer or during a hot day you may have to refrigerate the coconut oil until solid BUT NOT TOO SOLID. Honestly, leaving it for 10-15 minutes is more than enough… OR we can just give in and call this a winter recipe that can’t be made in summer? nooo don’t give up just chill it down.)

Add the eggs one by one and mix until evenly incorporated. WHIPPING IN AS MUCH ADDITIONAL AIR AT THIS STAGE AS POSSIBLE.

Fold the flour through the batter until evenly incorporated NO MORE AIR TO ADD NOW, CAREFUL MIXING MOVING FORWARD (you can add 150g of toasted desiccated coconut to add another layer of coconut flavour, but it’s purely optional!)

Bake for 15 minutes at 160c until it starts to turn golden. Remove from the oven and while still warm, carefully remove from the baking tray and leave to cool on a wire rack.

TO FINISH: Cut the sponge into squares then slice each cake into half horizontally (it may take a bit longer but this is much easier than trying to cut the entire sponge in half before portioning BEEN THERE, TRIED THAT. GOT THE MENTAL SCARES TO PROVE IT). Use the jam to sandwich the two layers of sponge together.

Finish by spreading the remaining jam all over the external surfaces of the lamingtons before rolling in desiccated coconut (you will need about 200g Desiccated Coconut and oh yes it goes everywhere so best have the hoover at the ready once you’ve finished.) ENJOY

Catherine Parrott
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