Name: Raspberry & White Chocolate Lamingtons
Prep time: 40 min
Cook time: 40 min
Yield: 12 people
Cuisine: New Zealand
Ingredients: 1 cup The Good Oil extra virgin rapeseed oil; 4 eggs; 300gm caster sugar; 1 tsp vanilla paste; 1 tbsp baking powder; 375gm plain flour; ½ tsp salt; 1tsp salt; 1 85gm packet of raspberry jelly crystals; ½ cup of boiling water; 2 cups of icing sugar; 3 cups of shredded coconut; 1 cup Milk; 250gm white chocolate chopped; 125ml cream; A few spoonfuls of raspberry jam; A handful of freeze dried raspberries (optional)

Difficulty

Easy

Serves

Cooking time

80 minutes

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How To Make Raspberry & White Chocolate Lamingtons

Impress your family and friends with homemade raspberry and white chocolate lamingtons! To make the process hassle-free, try baking the cake ahead of time, cut it and freeze the pieces – then a few hours before you’re ready to serve them, coat and decorate as usual. It’s easier to coat the cake when it’s frozen, and by the time you’re ready to eat the lamingtons they will have defrosted.

Ingredients (For the cake)

1 cup The Good Oil Extra Virgin Rapeseed Oil
4 eggs
300gm caster sugar
1 tsp vanilla paste
1 tbsp baking powder
375gm plain flour
½ tsp salt
1 cup Milk

Ingredients (For the coating)

1 85gm packet of raspberry jelly crystals
½ cup of boiling water
2 cups of icing sugar
3 cups of shredded coconut

Ingredients (For the topping)

250gm white chocolate chopped
125ml cream
A few spoonfuls of raspberry jam
3 cups of shredded coconut
A handful of freeze dried raspberries (optional)

Method

Heat oven to 180c. Prepare a rectangle baking tin (8in x 11in) by spraying it with cooking spray, and lining it with baking paper.
In a stand mixer fitted with a whisk attachment beat the eggs, sugar and vanilla until thick and light in colour. Add the oil and beat again until well incorporated.
In a separate bowl whisk together the flour, baking powder and salt. Alternately add in the flour mix and milk a third at a time, quickly beating between each addition.
Transfer the batter to the tin and bake for 40 minutes, or until a skewer inserted comes out clean. Transfer to a wire rack and leave to cool in the tin for 10 minutes, then remove and leave to cool completely.
While the cake is cooling, prepare the white chocolate ganache by heating the cream in a pot over a medium heat until bubbles appear around the edges. Turn the heat off and add the chopped chocolate ensuring it’s all covered by the cream. Set aside for a few minutes allowing the chocolate to soften. Use a whisk to mix until all the chocolate is melted and the ganache is smooth. Leave to cool to cool and thicken.
Prepare the raspberry icing by mixing the jelly crystals with the boiling water until the crystals have dissolved. Add the icing sugar and whisk until smooth, then set aside.
When the cake is cool, use a serrated knife to trim off the edges then cut into 12 even rectangles. Dip each one in the raspberry icing mix, then toss in coconut. Transfer to a wire rack and leave to set for 30 minutes.
Decorate the lamingtons with a dollop of white chocolate ganache, top with a little raspberry jam, crumble over the freeze dried raspberries and serve.