Raspberry Jelly Cakes
The Raspberry version of the famous Lamington. A delicious morsel of vanilla cake coated with raspberry jelly, coconut and topped with Raspberry Jam, Cream and a fresh Raspberry. What's not to love.
The cakes will keep for a day or two unfilled, but are best eaten on the day once they are topped with cream and raspberries.
The undecorated cakes can be frozen for 1-2 weeks.
Makes approximately 15 -18 depending on required size.
125 gms softened butter
180 gms caster sugar
2 eggs (room temperature if possible)
180 gms SR flour
1 tsp baking powder
2 tsp vanilla
1/2 cup milk
1 packet raspberry jelly crystals
1 cup boiling water
1/2 cup cold water
2-3 cups desiccated coconut
1/2 cup raspberry jam
250 mls cream
punnet of raspberries
- Preheat to 160’C.
- Line the base (baking paper) and grease the sides of a 20 cm square cake tin.
- Using an electric beater, cream the butter and sugar till light and fluffy.
- Add the eggs and beat till combined.
- Add the vanilla.
- Sift together the flour and baking powder.
- Remove from the bowl from the electric mixer.
- Using a large spoon, gently fold in half the sifted flour and half the milk. Repeat with remaining flour and milk.
- Place the cake batter into the prepared tin and bake for 35 - 40 minutes or until a cake skewer inserted into the centre comes out clean.
- Allow the cake to cool for 5 minutes and then turn the cake onto a cake rack.
- Cool completely.
To Prepare Cake for Coating
- Stir jelly crystals and boiling water together in a bowl until the crystals are completely dissolved. Stir in the cold water.
- Refrigerate for approximately an hour or until the jelly is slightly thick and cool.
- Cut the cooled cake into desired sized squares (around 3-4 cms. produces a lovely size).
- Place the coconut into a bowl.
- Using two forks, place a piece of cake into the jelly and cover all sides with the jelly.
- Remove, drain excess jelly and then toss in coconut till well covered.
- Place on a cooling rack till set.
- Whip the cream till stiff peaks form.
- Cut a circle of cake out of the cake and fill with a dollop of raspberry jam.
- Pipe or spoon a dollop of cream on the raspberry jam and top with a raspberry.
- Place on a serving plate and cover gently till needed.