ONE!!!

This is it folks. The very last recipe. I cooked all 161 recipes in The Great New Zealand Baking Book!!! It only took 3 and a half years (including a couple of summer breaks).

Like many baked treats, the Lamington is a favourite both here in New Zealand and also in Australia. And even though it has a bit of an iconic status in Australia, apparently it was actually invented in New Zealand and originally named a “Wellington”, according to research published by the University of Auckland about 8 years ago.

Regardless of its origins, all you really need to know is that a Lamington is a deliciously soft, springy sponge cake coated all over with chocolate icing and rolled in desiccated coconut.

Step by step recipe below and list of ingredients at the end of the post!

Stay tuned for one last blog post of my favourite and least favourite recipes of the book!

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Pre-heat the oven to 180°C. Butter and flour a 16 cm x 26 cm sponge tin (or line with baking paper).

Sift the flour, baking powder and salt into a bowl and set aside.

Whisk the egg whites with an electric mixer until frothy and then gradually add the sugar, continuing to whisk until a stiff meringue forms.

Reduce the speed and add the egg yolks, one at a time, whisking until just combined.

Fold the milk and the flour mixture alternately into the egg mixture, then fold the vanilla in.

Pour into the prepared tin.

Bake for about 25 minutes or until the cake springs back when lightly pressed. Allow to cool.

Once cool, cut into 9 or 12 small squares (depending on how big you want your Lamingtons to be).

Leave the oven at 180°C for the coconut crisps. Line a baking tray with baking paper.

Combine the coconut, sugar and flour in a bowl or a food processor.

Whisk in the cream until it is incorporated.

Spread the coconut mixture all over the baking paper to create a single large biscuit (or spread very thin strips on the baking paper).

Bake for 8–10 minutes until golden and crisp. Cool on a wire rack.

If you have baked a single sheet of biscuit, once cool break it into smaller pieces.

As you can see in the photo, these coconut crisps did not end up looking very nice so I decided not to serve them along with the Lamingtons!

For the icing, place the white chocolate and the butter in a heatproof bowl set over a saucepan of simmering water. Heat, stirring, until melted and smooth.

Remove the bowl from the heat and stir in the icing sugar, milk and raspberry powder, then whisk until smooth and combined. (Raspberry powder is very expensive, for a more affordable recipe I suggest using raspberry jelly crystals).

To assemble, place the desiccated coconut on a plate. Dip the sponge squares in the icing to coat, then roll in the coconut.

Enjoy!

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Raspberry Lamingtons

From The Great New Zealand Baking Book, copyright © Kate Fay from Cibo

Servings: 6 | Prep time: 30 mins | Cook time: 35 mins | Skill level: 2 (moderate)

Ingredients

Milk sponge

• butter, for greasing
• 1 cup (200 g) plain flour, plus extra for dusting
• 1 tsp baking powder
• pinch of salt
• 3 eggs, separated
• 2/3 cup (140 g) sugar
• 65 ml milk
• ½ tsp vanilla extract

Coconut crisps

• 50 g desiccated coconut
• 200 g caster sugar
• 20 g plain flour
• 100 g cream

Raspberry icing

• 125 g Valrhona Ivoire white chocolate
• 20 g butter
• 250 g icing sugar
• ½ cup milk
• 2 tbsp raspberry powder

To finish

• 1 cup desiccated coconut
• whipped cream, for serving
• a few fresh raspberries

Method

Pre-heat the oven to 180°C. Butter and flour a 16 cm x 26 cm sponge tin.

Sift flour, baking powder and salt into a bowl and set aside. Whisk egg whites with an electric mixer until frothy and then gradually add sugar, continuing to whisk until a stiff meringue forms. Reduce speed and add egg yolks, one at a time, whisking until just combined.

Fold milk and the flour mixture alternately into the egg mixture, then fold vanilla in. Pour into the prepared tin, then bake for 20–25 minutes or until the cake springs back when lightly pressed. Allow to cool, then cut into 12 small squares.

Leave the oven at 180°C for the coconut crisps. Line a baking tray with baking paper. Combine coconut, sugar and flour in a food processor. With the motor running, slowly pour in cream until it is incorporated.

Spread very thin strips of the coconut mixture on the baking paper (or spread all over the baking paper to create a single large biscuit), then bake for 8–10 minutes until golden and crisp. Cool on a wire rack. If you have baked a single sheet of biscuit, break it into smaller pieces.

For the icing, place chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Heat, stirring, until melted and smooth. Remove bowl from the heat and stir in icing sugar, milk and raspberry powder, then whisk until smooth and combined.

To assemble, place desiccated coconut on a plate. Dip sponge squares in icing to coat, then roll in coconut. Serve lamingtons with whipped cream, whole raspberries and coconut crisps.

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