Recipe by Nadine Ingram
Flour and Stone bakery and café in Woolloomooloo
I couldn't believe they could give away the recipe of this amazingly delicious Lamington. But here it is! I tested - and tasted - it for you!!!
INGREDIENTS (makes 25)
Sponge cake
300gr butter
300gr sugar
5 eggs, beaten
300gr self-rising cake flour, sifted twice
150ml milk
or
my
sponge cake
Panna cotta
4 leaves of gelatin
4 ¼ cups cream
200gr sugar
1 vanilla pod, scraped
Raspberry Jam
450gr frozen raspberries
285rg sugar
Juice of one lemon
Chocolate icing
400gr good-quality chocolate
3 ½ tbsp butter
225gr
icing sugar
400ml cream
200gr each of desiccated, shredded, and chipped coconut (or 21 ounces of any
one)
PREPARATION
Sponge cake
1. Preheat oven to 200
°C degrees. Grease two 8 x 12 inch
cake pans and line them with greaseproof baking paper.
2. Cream the butter and sugar together until fluffy.
3. Add the beaten eggs gradually until fully blended.
4. Fold in the flour and milk alternately until the batter is
smooth. (This can be done with a mixer on low speed.)
5. Pour the batter into the cake pans.
6. Bake at 350 degrees for 15 to 20 minutes, until the middle
of the cake bounces back when pressed with your index finger.
7. Remove from the oven and cool.
Panna cotta
1. Soak the gelatin leaves in cold water to soften.
2. Place the cream, sugar, and scraped vanilla pod in a
saucepan. Stir and warm over low heat until sugar is dissolved.
3. Remove the gelatin leaves from the water and squeeze any
excess water from them with your hands.
4. Remove the cream mixture from the heat and add the gelatin
leaves. Whisk well until all the gelatin leaves have melted.
5. Strain through a fine sieve and leave at room temperature
for an hour.
Jam
1. Place the berries and sugar in a saucepan and stir on
low heat until sugar is dissolved.
2. Add lemon juice and increase heat until mixture reaches a rapid
boil. Stir occasionally to ensure it does not stick to the bottom of the pan.
This takes about half an hour.
3. To test the jam for setting, place a small amount on a
saucer and put it in the refrigerator for 15 minutes.
4. Check consistency, and turn off the heat once the jam is
set.
My tip: for better results use low heat to slowly cook your jam even if it takes longer to reach the right consistency.
There is nothing wrong about using a very good jam from the shops.
ASSEMBLE IT
1. Once the sponge cakes have cooled, pour equal portions
of the panna cotta over the cakes.
2. Refrigerate overnight.
3. The next day, spread the jam over one of the cakes and
layer the other cake on top.
4. Cut the sandwiched cakes into 2½ x 1½ inch pieces.
5. Put the lamingtons back in the fridge while you prepare the
chocolate icing.
6. Place all icing ingredients except coconut in a bowl over a
pan of boiling water and stir until smooth and all sugar has melted.
7. Pour one-third of the chocolate onto a flat tray.
8. Remove the lamington pieces from the fridge, place them on
the flat surface of chocolate, and spoon chocolate over the top and down the
sides.
9. After letting the chocolate set slightly, press the
lamingtons into the coconut bits.
10. Keep refrigerated in a sealed container until ready to
serve.
