Raspberry Lamingtons

• Vegetarian

• Produce

  • 125 g Raspberries

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 340 g Flour
  • 600 g Icing sugar
  • 3 drops Pink food colouring
  • 265 g Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 350 g Coconut

• Dairy

  • 340 g Butter
  • 135 ml Milk

• Liquids

  • 1 Water

Found on finedininglovers.com

Description

Ingredients

• Butter 340 g
• Sugar 265 g, caster (superfine)
• Eggs 3, beaten
• Milk 135 ml
• Vanilla extract 1 tsp
• Flour 340 g, self-raising
• Raspberries 125 g
• Water 150 -200 ml boiling
• Icing sugar 600 g
• Pink food colouring few drops
• Coconut 350 g,desiccated

Directions

• Heat the oven to 160°C (140° fan) . Grease and line a 4 cm-deep baking tin, 22 x 33cm with non-stick baking paper. Beat the sugar and butter in a mixing bowl until thick and creamy. Gradually beat in the eggs a little at a time. Stir in the milk and vanilla. Gently fold in the flour until incorporated. Pour the mixture into the tin and smooth the top. Bake for 25-30 minutes, until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely. Trim the edges off the cake and cut into 24 squares. For the icing Crush the raspberries in a bowl with a fork, stir in 2 tablespoons of boiling water and allow to cool for 5 minutes. Sieve the raspberry mixture into a bowl, discarding the solids. Sift the icing sugar into a bowl. Whisk in the raspberry liquid and enough boiling water to form a smooth thick coating icing. Stir in the food colouring. Spread the coconut over the base of a tray Dip 1 cake square at a time into the icing, turning quickly to coat and allowing the excess to drip back into the bowl. Roll in coconut and place on a wire rack to set. Tips Stir in the flour gently (don't beat) with a metal spoon. Overworking the mixture results in a leathery sponge.