Chocolate & cherry Lamingtons
Rich Harris shows you how to make these traditional Aussie bakes.
Recipe - Makes: 16
125g slightly salted butter, softened, plus extra for greasing
125g caster sugar
2 medium Waitrose British Blacktail Free Range Eggs
125g self-raising flour
25g cocoa powder
200g cherries, pitted and quartered
200g Waitrose Black
2 x 90g packs Waitrose Coconut Chunks
1 Preheat the oven to 180°C, gas mark 4. Grease a 20cm square cake tin and line with baking parchment. Put the butter, sugar, eggs and flour into a bowl. Mix the cocoa with 2–3 tbsp cold water to make a paste and add to the bowl. Beat everything together until smooth and creamy. Fold in the cherries.
2 Spoon into the tin and level the surface. Bake for 35 minutes or until risen and just firm to the touch. Leave in the tin for several hours to cool and firm up.
3 Blend the cherry preserve with 2 tbsp boiling water to loosen. Press through a sieve into a bowl (don’t forget to scrape the pulp off the underside of the sieve so you have enough). Blitz the coconut chunks in a food processor until finely chopped then tip out onto a plate.
4 Remove the cake from the tin and, using a sharp knife or bread knife, trim off the crusty edges then cut into 16 squares. Lightly brush the cakes all over with the preserve and turn them in the coconut until lightly coated.
Typical values per serving: