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COOKING COMPANION LAMINGTONS


Lamingtons are a delicious afternoon treat. They are delicate vanilla sponge cake pieces, coated in a chocolate syrup and rolled in coconut. In a twist on the classic chocolate sauce, this version is made with a raspberry chocolate sauce, which gives these little cakes a lovely flavour.


MAKES 20


350g butter, softened 350g caster sugar 6 eggs


350g self-raising flour, sifted 1 tsp vanilla extract


FOR THE COCONUT ICING: 45g butter 300g raspberry jam 115g icing sugar 50g unsweetened cocoa powder 350g desiccated coconut


1 Preheat the oven to 180C/gas 4. Grease a 35 x 25cm/14 x 10in deep baking tin, then line it with baking parchment.


2 To prepare the sponge, whisk together the butter and caster sugar in a bowl using a mixer until light and creamy. Add the eggs and whisk again.


3 Fold in the flour and vanilla extract gently. Spoon the cake batter into the tin and spread out evenly.


4 Bake in the oven for 35–40 mins until the cake is firm to touch and a knife comes out clean when inserted into the centre of the cake. Turn out on to a rack and leave to cool. Remove the paper and cut the traybake into 20 rectangles.


5 In a pan, heat the butter and raspberry jam with 4 tbsp of water, then sift in the icing sugar and cocoa. Whisk together until you have a smooth syrup. Pass through a sieve to remove any lumps or seeds and leave to cool slightly.


6 Place a sheet of foil or a tray under a cooling rack to catch any drips. Place the coconut on a large plate or tray. One by one dip the cakes into the syrup, coating to ensure that all sides are covered. Roll the cake in the coconut until completely


coated, and transfer to the rack to set. Repeat with all the remaining cakes.


7 Leave the cakes to set and then serve. These are best eaten on the day they are made but will store for up to 2 days in an airtight container.


The Perfect Afternoon Tea Recipe Book by Antony Wild, Published by Lorenz


Books


58 | THE WEST COUNTRY FOODLOVER


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