Fresh cherry and coconut lamingtons

Fresh cherry and coconut lamingtons

  • makes 9
  • A little effort

Lamingtons, originally from Australia, make a delicious teatime treat. Mini cakes, decorated in cherry jam and desiccated coconut, topped with a fresh cherry.

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Ingredients

  • unsalted butter 100g, plus a little extra for the tin
  • cherries 200g
  • plain flour 250g
  • cornflour 50g
  • baking powder 2 tsp
  • full-fat coconut yogurt or Greek yogurt 150g
  • sunflower oil 50ml
  • golden caster sugar 250g
  • vanilla extract 2 tsp
  • eggs 3 medium, plus 1 yolk

decoration

  • cherry jam a jar
  • desiccated or shredded coconut 100g

Method

  • Step 1

    Heat the oven to 170C/150C fan/gas 3½. Butter a 20cm square, deep cake tin and line the base with baking parchment. Set aside 9 cherries, then stone and finely dice the rest and leave in a sieve while you make the batter. Sift together the flours, baking powder and a good pinch of salt, then set 2 tbsp of it aside.

  • Step 2

    Beat the butter, yogurt, oil, sugar and vanilla in a big mixing bowl until smooth. Add the eggs and yolk, one at a time, beating between each addition. Beat in the flour mixture, then toss the diced cherries with the reserved 2 tbsp flour mix to coat and fold these in. Scrape into the tin and bake for 50-55 minutes until a skewer poked in the centre comes out clean. Cover the tin with foil and cool the cake completely (this helps to keep the sponge from drying out).

  • Step 3

    Turn the cake out onto a tray and freeze for 30 minutes to firm it up. Trim the edges to make them even and straight, then divide into 9 squares.

  • Step 4

    Heat the jam in a pan or microwave until hot, then sieve into a bowl. Spread the coconut on a plate and dunk each cake first into the jam to coat all sides (except the bottom), then the coconut (stick a fork into the base to help). Top each with a cherry and leave for an hour to set and defrost fully.

Nutritional Information

  • Kcals 582
  • Fat 26.1g
  • Carbs 80.9g
  • Fibre 3.5g
  • Protein 6.8g
  • Salt 0.6g
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