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Dinner with Rukmini
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Salted Chocolate and Raspberry Lamingtons
Introduction from Rukmini Iyer
Lamingtons are a classic Australian cake – a simple sponge, topped with chocolate and coconut. Opinion is divided as to whether they should include jam – I rather like it with, so have included it here. A tiny bit of the country’s favourite Vegemite adds a grown-up, salted edge to the dark chocolate ganache – I could happily eat half of these all by myself.
Ingredients
Essential kit
You will need: a 26cx20cm baking tin and a wire rack.
Method
Preheat the oven to 160°C fan/180°C/gas 4.
Beat the sugar and butter together until softened, then whisk in the eggs, one at a time. Fold in the flour and baking powder, then transfer to a 26cm by 20cm lined baking tin and bake for 20–25 minutes, until the cake is golden brown on top, and a skewer inserted comes out clean.
Let the cake cool in the tin for 5 minutes, then on a wire rack until completely cold.
Cut the cake in half – not horizontally, which would be difficult for such a thin cake, but vertically across the middle – then sandwich the two halves together with the raspberry jam. Cut the cake into 6 even squares, and arrange on a plate or back in the tin.
Heat the chocolate, butter and Vegemite in a small saucepan until smooth and glossy, then carefully spoon a tablespoon over each sandwiched cake. Scatter over the coconut flakes, and serve when the icing has just set.
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