Chocolate Cherry Lamington recipe
Cherry Jam Ingredients
500g fresh cherries, pitted
1/4 cup caster sugar
Juice of 1/2 lemon
1 tsp cornflour
Butter Cake Ingredients
125 g butter, softened
1 cup caster sugar
1/2 tsp vanilla extract
3 eggs, room temperature
1 3/4 cups cake flour
3.5 tsp baking powder
1/2 cup milk
1/2 cup cherry jam (for swirling)
Icing
4 cups icing sugar, sifted
1/3 cup cocoa powder
1 tbsp butter
150ml boiling water
Coating & Filling
3 – 4 cups desiccated coconut
Extra cherry jam
Lightly whipped cream (sweetened or unsweetened)
Method
For the Jam
Add cherries, sugar and lemon juice to a saucepan. Cook over medium heat for 8–10 minutes until the cherries break down and release their juices.
Mix the cornflour with 1 tsp water to form a slurry, then stir it into the cherries.
Cook for an additional 1–2 minutes, or until the sauce has thickened.
Allow to cool completely before using.
Butter cake
Preheat oven to 180C. Sift flour and baking powder together.
Grease a 20 cm x 30 cm cake pan. Spray with baking spray or line with baking paper.
Beat butter, sugar and vanilla with an electric mixer on medium-high speed until light and fluffy. Add eggs one at a time, beating well after each addition so the batter is smooth and not curdled.
Add half the flour and gently fold to combine, then stir in half the milk. Repeat with the remaining flour and milk.
Pour the batter into the prepared pan. Dollop spoonfuls of the cooled cherry jam over the surface and use a skewer or knife to swirl it through the batter (don’t overmix). Bake for 20 minutes or until a skewer inserted into the centre comes out clean.
Stand for 5 minutes, then lift the cake out onto a wire rack and cool completely.
Prep the cake to coat
Cut the cake into 15 squares and freeze for 1 to 1.5 hours – this makes it easier to dip into the syrup without breaking.
Icing
Combine the Icing ingredients in a heat-proof bowl and mix until smooth. It should be a syrup consistency.
Assembly
Working with one piece of cake at a time, dip the frozen sponge into the warm chocolate icing and coat using two forks.
Immediately roll in the coconut and place on a tray.
Repeat with remaining sponge pieces.
Allow the chocolate coating to set for 1–2 hours.
To Fill
Once set, slice each lamington through the centre (like a mini sandwich).
Spoon in a little cherry jam and a dollop of whipped cream.
Gently close and serve.
Storage
Unfilled lamingtons keep 2 days at room temperature.
Filled lamingtons should be kept refrigerated and served within 24 hours.
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