Ever had a lamington and thought, “Hey, this could use a little fruity zing?” Yeah, me too. That’s how Raspberry Lamingtons came to be my personal favorite twist on an Aussie classic. They’re not just your everyday sponge dipped in chocolate and coconut. Nope, these babies pack a raspberry punch that flips the script entirely.
Lamingtons are Australia’s beloved dessert, but when you add fresh raspberries into the mix, it elevates the humble cake to something that dances on your taste buds. They’re soft, moist, and have this delightful balance of tart and sweet. Plus, they’re a real crowd-pleaser at any gathering. Let’s get into the nuts and bolts of this recipe that pro chefs swear by.
What Are Raspberry Lamingtons and Why Are They Special?
Lamingtons are traditionally squares of airy sponge cake, dipped in chocolate icing, then rolled in desiccated coconut. But the raspberry variation adds a layer or swirl of raspberry jam or fresh raspberries inside or on top, infusing a fresh tartness that cuts through the sweetness. This dessert represents more than just food in Australia—it’s a cultural icon, often linked to community events, school fairs, and national celebrations.
The secret to a great Raspberry Lamington lies in the sponge—light, tender, and just a tad springy—and the chocolate icing, which should coat evenly without clumping or dripping. Adding raspberry transforms it from the everyday to extraordinary, marrying the deep cocoa with a bright fruity note.
Ingredients & Substitutions
Core Ingredients
- Self-raising flour – 2 cups (makes the sponge light and fluffy)
- Caster sugar – 1 cup (fine sugar ensures even sweetness)
- Unsalted butter – 125g (room temp, for moist crumb)
- Eggs – 3 large (binds and enriches the batter)
- Milk – 1/2 cup (adds moisture)
- Vanilla extract – 1 tsp (for depth)
- Raspberry jam – 1/2 cup (or fresh mashed raspberries for more zing)
- Desiccated coconut – 2 cups (to coat)
- Cocoa powder – 1/2 cup (unsweetened, for chocolate icing)
- Icing sugar – 2 cups (for the icing)
- Boiling water – 3/4 cup (to mix with cocoa for smooth icing)
Substitutions & Tips
- Flour: If you don’t have self-raising, use all-purpose and add 2 tsp baking powder. For gluten-free, almond flour works but changes texture—expect denser cakes.
- Butter: Swap for coconut oil if dairy-free. It’ll add a subtle coconut aroma that complements the coating.
- Sugar: Coconut sugar or honey can be used but tweak the icing as it affects sweetness.
- Milk: Almond or oat milk works fine here, just use unsweetened versions to avoid bitterness.
- Raspberry Jam: Fresh raspberries are better if in season, but frozen thawed ones work too. Avoid overly processed jams—they can be too sugary or runny.
Step-by-Step Instructions
- Make the sponge: Preheat oven to 180°C (350°F). Beat butter and sugar until pale and fluffy. Whisk in eggs one at a time, then stir in vanilla. Fold in flour alternately with milk, don’t overmix or you’ll lose fluffiness.
- Bake: Pour into a lined square tin, smooth the top. Bake 25-30 mins or until golden and springy. Test with a skewer—if it comes out clean, it’s done. Let it cool completely; warm sponge = messy dipping.
- Cut and assemble: Cut sponge into 16 even squares. Spread a thin layer of raspberry jam on half the squares, then sandwich with remaining pieces.
- Prepare icing: Sift cocoa and icing sugar into a bowl, add boiling water gradually, stirring to a smooth, thick glaze. It shouldn’t be runny, or the coconut won’t stick.
- Dip and coat: Using a fork, dip each sponge sandwich into chocolate icing, then roll in desiccated coconut. Use a wire rack to drain excess icing, don’t let them sit on a flat surface or they stick.
- Set: Chill in the fridge for 30 mins before serving to firm up the icing.
Pro Tips
- Use room temperature ingredients for smooth batter.
- Don’t skimp on folding—overmixing deflates air pockets.
- Keep the icing thick enough; thin icing runs off the cake and soggifies the coconut.
- Refrigerate the finished lamingtons; it helps chocolate set and keeps the sponge moist.
Variations
- Add fresh raspberries inside the jam layer for texture.
- For extra flair, sprinkle freeze-dried raspberry powder on the coconut coating.
- Swap chocolate for white chocolate icing for a sweeter, creamier finish.
Cooking Techniques & Science Behind the Lamington
The lightness of the sponge comes from proper creaming of butter and sugar, which traps air bubbles. These bubbles expand during baking, causing the cake to rise and stay tender. Overmixing collapses these bubbles, leading to dense lamingtons.
Using self-raising flour adds leavening agents, so the sponge rises evenly. If substituted with all-purpose flour, baking powder must be included to maintain the same rise.
The chocolate icing acts as a sealant, locking moisture inside the sponge while providing a glossy, luscious coat. Mixing cocoa powder with boiling water helps the cocoa fully dissolve and bloom, bringing out deeper flavors and a smoother texture.
Rolling in desiccated coconut adds texture and a subtle nutty aroma, which contrasts beautifully with the chocolate’s bitterness and raspberry’s tartness.
Using a wire rack during coating is crucial; it stops excess icing pooling under the cake, which can make lamingtons soggy. Also, chilling the lamingtons firms up the icing so it doesn’t smudge or stick when served.
Serving & Pairing Suggestions
Present Raspberry Lamingtons on a rustic wooden board or pastel plate to highlight their vibrant colors. Dust a few freeze-dried raspberry bits or fresh raspberries around for a pop of visual interest.
Pair these with a rich, creamy tea like a traditional English breakfast or a fruity Australian black tea. For a boozy twist, serve alongside a chilled glass of sparkling rosé or a raspberry-infused gin cocktail to echo the berry notes.
Complement with vanilla bean ice cream or whipped cream on the side to mellow the tartness, especially if your jam is particularly sharp.
Conclusion: Why Raspberry Lamingtons Are a Must-Try
This recipe isn’t just a sweet treat; it’s a celebration of balance—soft, airy sponge; luscious chocolate glaze; and vibrant raspberry tang. The technique matters here: from creaming butter just right to ensuring the icing’s consistency is spot-on, each step shapes the final texture and flavor.
Remember, fresh, high-quality ingredients make all the difference. Don’t rush the cooling or dipping steps. Take your time and enjoy the process, just like the Aussies do.
This twist on a classic will impress clients or guests with its sophistication but remains approachable enough for home bakers. Try it once, and you’ll get hooked on that sweet-tart combo forever.
FAQs About Raspberry Lamingtons
Q1: Can I make the sponge ahead of time?
Absolutely, bake the sponge a day before, wrap tightly to keep moist. Lamingtons actually taste better after resting overnight.
Q2: How do I keep the coconut from falling off?
Make sure the icing is thick enough to act as glue. Dip quickly and roll gently, then chill promptly to set.
Q3: Can I freeze Raspberry Lamingtons?
Yes, but wrap well in plastic wrap and foil. Thaw in fridge overnight to keep texture intact.
Q4: What’s the best way to make raspberry jam from scratch?
Simmer fresh raspberries with sugar and lemon juice until thickened. Cool before spreading.
Q5: Any tips for making this vegan?
Use dairy-free margarine, plant-based milk, and egg replacer like flax eggs. Use dark vegan chocolate for icing.
