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Lamington layer cake
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Serves: 8 - 10
150g unsalted butter, softened
225g caster sugar
½ tsp vanilla bean paste
3 British Blacktail Free Range Large Eggs
225g self-raising flour
For the icing
60g icing sugar
120g dark chocolate, chopped
75-100g desiccated coconut
For the filling
250ml double cream
6 tbsp raspberry jam
1. Preheat the oven to 180ºC, gas mark 4 and grease and line 3x18cm
round loose-bottomed tins with baking parchment.
2. Place all the sponge ingredients into a large bowl, or the bowl of a stand mixer, Beat until a smooth, thick batter forms, for around
4-5 minutes. Divide between the 3 tins (I use an ice-cream scoop to portion accurately).
3. Smooth the tops of the cakes with a spatula, then bake for 20 minutes, or until a skewer inserted into the centre comes out clean and the cakes are golden brown on top. Allow to cool for 5 minutes in the tins, then transfer to a wire rack and allow to cool completely.
4. To make the chocolate icing, sieve the icing sugar into a large heatproof bowl, then add the butter and chopped chocolate. Place over a saucepan of just simmering water and stir for 10 minutes, or until completely melted.
5. Tip the coconut onto a large plate and place a baking tray under the cooling rack that the cakes are sitting on. Take the two bottom layers of sponge and roll the edges, one at a time, in the chocolate icing followed by the coconut. Return to the cooling rack to set. Pour the remaining chocolate icing over the top layer of sponge, making sure it covers the top and sides, then coat with the remaining coconut. Leave the sponges to set for 30 minutes.
6. Whip the cream to soft peaks. Spread the 2 bottom sponges with jam, then top with whipped cream and sandwich the layers together.
Martha’s tip If you don’t have 3 tins, I recommend only making as much mixture as you can bake in one go at a time (so the raising agent doesn’t lose it’s oomph). Simply divide the ingredients by three and mix just before you’re ready to bake each layer.
Typical values per serving:
Vegetarian (for 8)
This recipe was first published in July 2021.