Sunday, 6 May 2012
A posh twist on an old Aussie favourite, these were created for the father and stepmother to enjoy after a rich Sunday lunch. Little and light, they're a moreish teatime thing. There aren't many ingredients, but there are two stages of creation; if you're too bored to bother individually coating little cubes, then melt some jam over the whole cake when cool and scatter with coconut for a twinkly icing substitute.
You Will Need: Large bowl, wooden spoon, scales, fork, small dish, small shallow rectangular baking tray, greaseproof paper, cooling rack, knife, chopping board, saucepan, teaspoon, small plate, serving plate
4 1/2 oz butter
4 1/2 oz sugar
4 1/2 oz self-raising flour
150g fresh raspberries
half a jar of raspberry jam
75g dessicated coconut
1) Preheat the oven to 180 degrees C. Cream the butter and sugar in the large bowl; beat the eggs in the small bowl with the fork and incorporate very slowly.
2) Fold in the flour a little at a time. Line the tin with a wide strip of greaseproof paper, greasing the sides if not non-stick with a little butter. Pour the cakemix into the tin and spread to the edges.
3) Stud the cake with raspberries, 1/2 cm apart. Reserve any remaining fruits for making a 'serving suggestion' style flourish.
4) Bake for 15-20 minutes to clean skewer stage. Turn out onto a cooling rack. When cool, cut the cake into small cubular pieces.
5) Melt 1-2 teaspoons of jam at a time in the small saucepan until runny and steaming; pour into a small dish. Scatter coconut on a small plate. Dip each lamington in jam on all sides and then roll them in the coconut to cover. Pile on the serving plate. If your jam gets too jammy for dipping, pour it back into the pan to re-heat.
Serve scattered with any remaining raspberries and a big mug of tea each.