Lamingtons

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Here’s a big, detailed, and dreamy Raspberry Lamingtons recipe for you — complete with history, formation, and all the sweet romance a lamington lover could want.

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Lamingtons – Easy & Dreamy Version

📜 Introduction

Lamingtons are one of Australia’s most beloved sweet treats — fluffy sponge squares coated in sweet icing and rolled in coconut. Traditionally made with chocolate icing, this dreamy twist uses a raspberry glaze for a fresh, tangy-sweet flavor that’s perfect for summer tea tables, afternoon parties, or simply when you want something that tastes like a hug. The balance of buttery sponge, fruity glaze, and delicate coconut creates a bite that is soft, moist, and bursting with berry goodness.

📝 Ingredients

For the Sponge Cake:

  • 1 cup (125g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup (60ml) milk

For the Raspberry Coating:

  • 1 cup (240ml) raspberry puree (fresh or frozen raspberries blended & strained)
  • 2 cups (250g) powdered sugar
  • 1–2 tbsp lemon juice (to taste)

For the Coating:

  • 2 cups (160g) desiccated coconut

🥣 Instructions & Method

1. Make the Sponge Cake:

  1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch square baking tin.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a separate bowl, beat butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla.
  5. Gradually add dry ingredients, alternating with milk, beginning and ending with dry ingredients.
  6. Spread batter evenly into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.
  7. Cool completely, then cut into 12 even squares.

2. Prepare the Raspberry Coating:

  1. In a saucepan over low heat, combine raspberry puree, powdered sugar, and lemon juice.
  2. Stir until smooth and slightly thickened, then cool slightly so it’s warm but not hot.

3. Coat the Lamingtons:

  1. Place coconut in a shallow dish.
  2. Working one square at a time, dip sponge into raspberry glaze, letting excess drip off.
  3. Roll in coconut until fully coated.
  4. Place on a wire rack to set for at least 30 minutes before serving.

🏛 History of Lamingtons

Lamingtons are said to have originated in Queensland, Australia, in the late 19th or early 20th century. They are named after Lord Lamington, the Governor of Queensland from 1896 to 1901, or possibly his wife, Lady Lamington. Legend has it that the cake was invented by a maid who accidentally dropped sponge cake into chocolate icing — the coconut was added to make it less messy to handle. This raspberry version is a fruity homage to the classic.

🏗 Formation (Serving & Presentation)

  • Arrange on a pastel platter for a summery look.
  • Serve with tea, coffee, or champagne for a touch of elegance.
  • Garnish with fresh raspberries or edible flowers for extra charm.

❤️ For the Lovers of Lamingtons

Raspberry Lamingtons appeal to those who love a fruity, tangy twist on a classic. They’re for the romantic souls who want dessert to look as good as it tastes, and for those who believe coconut belongs on everything.

🎯 Conclusion

These Easy & Dreamy Raspberry Lamingtons combine buttery sponge, fresh berry zing, and tropical coconut into a dessert that’s as delightful to make as it is to eat. Whether for a tea party, picnic, or just because you deserve a treat, they bring a little sunshine to every bite.

If you’d like, I can also give you a version with chocolate AND raspberry combined so it’s like a double flavor lamington dream. Would you like me to do that next?

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