|Prep Time||10 minutes|
|Cook Time||40 minutes|
- Pre heat the oven to 170 degrees Celsius.
- Place the butter and caster sugar into a medium sized bowl and beat until light and fluffy. Add the lemon zest.
- Add the eggs one at a time, beating well after each addition. If the mix looks like it may be starting to curdle, add 1 tbsp of the flour to the mix and keep beating.
- Fold in the remaining flour and then the lemon juice until you have a smooth mix.
- Spoon this into the prepared loaf tin and bake for 40 minutes or until a skewer inserted into the centre of the loaf comes out clean.
- Remove from the oven and cool in the tin.
- While the cake is cooling you can prepare the raspberry syrup to turn the lemon cake into lamingtons.
- Place the raspberries into a saucepan with the water and caster sugar.
- Bring to the boil and simmer gently for 5 minutes.
- Remove from the heat and blend with a stick blender until smooth. Press the puree through a sieve to remove the seeds. Beat in the icing sugar. The raspberry ‘icing’ needs to be quite runny.
- Once the cake is cool, remove from the tin and peel off the parchment.
- Trim the edges off the cake and cut into cubes. For small lamingtons, cut into inch and a half cubes or any size above that for larger ones.
- Put the coconut into a bowl.
- Dip each cube of cake into the raspberry syrup, gently shake to remove excess then toss through the coconut until the lamingtons are covered.
- Repeat this process until all of the lemon cake has been transformed into lamingtons.
- Place into a storage container, lined with baking parchment and refrigerate until required, or enjoy straight away.
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