Welcoming the holiday seasons with this Australian cake, I pondered if ‘lamington’ would be easy to make and fit into my tight schedule.
As this very first attempt of making these snowy-look cubes, I curiously experimented with Red Spring flour I got from Flourist with organic free-range eggs.
The cake was slightly more yellow and grainy than that of the white flour, yet it tasted so much better. With more protein content in the flour, corn starch helped refine and soften the texture of this cake.
Fortunately, there was no extra sugar in raspberry jam, thereby we could enjoy the lamingtons with the right amount of sweetness and acidity, also a hint of rose water aroma.
Seeing that chocolate icing functioned as a shield to trap moisture in the cake, we could store it for a week and it still tasted wonderful.
This is perhaps a perfect celebrating dessert for us to be able to prepare ahead according to our busy holiday seasons!
// ingredients: 16 mini cakes //
100 g butter (softened)
190 g caster sugar
70 g olive oil (light)
150 g milk
1 tsp vanilla extract
1 tsp Chambord
190 g sifted red spring flour
40 g corn starch
2 tsp baking powder
1/4 tsp salt
200 g raspberry jam
1/2 tsp rose water
150 g dark chocolate
175 g milk
35 g butter
150 g icing sugar
18 g cacao powder
20 g hot water
200 g shredded coconut (for garnish)
// instructions //
Grease 8” x 8” pan and line with parchment paper. Preheat oven to 160°C. Combine wet ingredients (milk, vanilla extract, and Chambord) in a small pitcher, set aside. Sift dry ingredients (flour, cornstarch, baking powder, and salt) in a medium bowl, set aside. Cream butter in a mixer until light on medium speed. Add sugar and cream until well combined (scrap the bottom and the sides). Add oil slowly on low-medium speed and continue mixing with medium speed until light. Add eggs one at a time on low speed and continue mixing with medium-high speed until light and fluffy. Alternately add dry ingredients (3 increments) and wet ingredients (2 increments), beginning and ending with dry ingredients. Pour the batter into the greased pan. Bake for 35-45 minutes. Allow to cool in the pan for 10-15 minutes before transferring to a cooling rack. Freeze the cake for at least 30 minutes. Slice the whole cake horizontally. Spread raspberry jam on the bottom half and place back with the top part. Cut into 16 cubes. Freeze again for at least 30 minutes. Dip the cube into chocolate icing and roll in shredded coconut to coat all the sides. Serve or store in a fridge up to a week.
Mix raspberry jam with rose water until well combined.
Melt chocolate, milk, and butter over hot bain-marie. Stir well with a whisk. Add sifted icing sugar and cacao powder and whisk well. Add hot water to the very end and whisk well before coating the cake.