Cakes · Original adaptation
Raspberry Lamington Squares Recipe
Small vanilla sponge sandwiches filled with raspberry jam, dipped in cocoa glaze, and rolled in coconut.
Inspired by The Great Canadian Baking Show, Season 5, Episode 1
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Bake it at home
Raspberry Lamington Squares
- Prep
- 45 min
- Bake
- 24 min
- Total
- 1 hr 9 min
- Makes
- 16 lamingtons
Ingredients
- 180 g unsalted butter, softened
- 180 g caster sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 180 g self-raising flour
- 2 tablespoons whole milk
- 120 g seedless raspberry jam
- 250 g icing sugar
- 35 g cocoa powder
- 160 ml boiling water
- 200 g desiccated coconut
Method
Heat the oven to 180 C, or 160 C fan. Grease and line a 20 cm square pan.
Beat the butter and caster sugar until pale. Beat in the eggs one at a time and add the vanilla, then fold in the flour and milk.
Spread the batter in the pan and bake for 22 to 24 minutes. Cool completely, trim the edges, and cut the cake horizontally into two even layers.
Spread the jam over the lower layer, replace the top, and chill for 20 minutes. Cut into 16 squares.
Whisk the icing sugar and cocoa with enough boiling water to make a thin glaze. Dip each square, allow the excess to drain, then coat all sides with coconut and leave to set on a rack.
From the episode
Cake
This adaptation starts from the episode's cake brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
