This particular recipe came together over a perfect long black at my little local and a discussion of fail-proof flavour combinations sure to win over even the pickiest of eaters.
The pairing of naturally sour raspberries and the sweet, milky flavour of white chocolate was an almost unanimous favourite. So, in a fun twist on a traditional Australian treat I give the humble lamington a makeover – sweet and slightly sour raspberry jam is slathered between two light, golden squares of sponge cake, dipped in luscious white chocolate glaze and covered knee-deep in shredded coconut. Perfect for raspberry and white chocolate enthusiasts who are after a baked treat that breaks a few rules of tradition.
185 g plain flour
2 tsp baking powder
40 g arrowroot flour
185 g unsalted butter – organic if possible, softened
220 g caster sugar
2 tsp pure vanilla extract
3 free range, organic eggs
125 ml milk
120 ml milk
Good quality store-bought raspberry jam
Preheat oven to 180C
Make sure that the eggs, butter and milk are at room temperature. Lightly grease a square baking tin (23cm x 23cm) and line with baking paper.
In a bowl of an electric mixer, sift the flour, baking powder and arrowroot. Add the softened butter, sugar, vanilla, eggs and milk. Beat on a low speed until the ingredients are well combined – you might find that at this point the mixture looks a like it has curdled, don’t worry it’ll work itself out – Increase the speed of the mixer to high and beat until the mixture has slightly increased in volume and has turned into a beautiful, thick, pale yellow batter. Pour the mixture into the prepared baking tin and pop into the oven to bake for 30-35 minutes, or until a skewer inserted into the centre of the cake comes out clean – you may find that the cake browns quite quickly on top, in this case, cover with some foil to slow ensure the cake doesn’t burn.
Remove from the oven and allow to cool in the tin for 5 minutes. Turn onto a wire rack with the bottom of the cake facing up, to ensure that the top of the cake flattens as it cools down.
To make the white chocolate glaze, melt the chocolate and milk in a bowl of a pan of gently simmering water. Stir until you have a thick, but not too runny mixture. Remove from heat and allow to cool and thicken before using – to speed things up you can pop the bowl into the fridge for 15 minutes or so.
Make sure that the cake is completely cool before you start cutting into squares.
Using a serrated knife – such as a long, serrated bread knife – cut the sponge into the size of lamington you wish. Slice the square through the middle and spread with raspberry jam. Sandwich the two halves of sponge together again and coat in the white chocolate glaze. Then roll the chocolate covered sponge in the shredded coconut, and place lamington on a wire rack to dry. Repeat with remaining pieces of sponge.