By Chelsea Sugar![Raspberry Lamingtons]()
Page views: 143239Light, fluffy raspberry dipped cakes rolled in coconut… a popular kiwi favourite.
11 reviews
1 plain sponge cake (homemade or store-brought)
50g butter, melted
3 tablespoons raspberry jelly crystals
3 cups Chelsea Icing Sugar
1/4 cup boiling water
3 cups of desiccated coconut
Cut the sponge cake into approximately 20 small squares.
Mix the jelly crystals and icing sugar together and add boiling water and melted butter. Stir until smooth, adding a little extra water if required, to make a thin, pourable icing. Dip each sponge square into the icing. Sprinkle with the coconut and dry on a piece of baking paper spread on a wire rack.
Serve the lamingtons with fresh raspberries and softly whipped cream or ice cream, if desired.
Tip: use two forks for the rather fiddly job of slipping the sponge into the icing. Sometimes it’s easier to pour the icing over the sponge held on a fork; however, practice does make perfect.
Far too sweet. Used the entire packet of jelly to give more of a raspberry flavour, but the icing sugar overpowered this. Used double the amount of water but it still wasn’t quite runny enough so sat quite thickly on the sponge and had a slightly sugary texture.
Needed refrigeration prior to cutting and creaming also which wasn’t mentioned in the recipe.
Easy to make and delicious. I expect they would freeze well?
Chelsea Sugar:
Unfilled lamingtons freeze well in an airtight container.
Hi... Could you tell me if the jelly crystals you refer to is the same thing as jello? Thanks!
CHELSEA: Yes same thing. Jello brand not available in NZ as far as we're aware though, hence we've used generic term jelly crystals.
One of my fave recipes! easy to follow and always turns out GREAT!
A tip I find useful, put the coconut in a large plastic bag and using tongs, gently place iced lamington in and shake to cover.
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