Lamingtons filled with Kakadu Plum and Raspberry Jam

Lamingtons. Courtesy of Shutterstock (Anna Shepulova), 2021.

Given the lamington’s iconic Australian status, it only seems right to pair this beloved sweet with native flavours to create the ultimate Aussie dessert. Get creative this Christmas with these lamingtons, featuring Kakadu Plum Powder from our partner brand Kakadu Plum Co. Did you know that the Kakadu Plum, a native Australian fruit, has the highest natural source of Vitamin C, containing up to 100 times more vitamin C than that of oranges? This superfood has been used by Aboriginal peoples for centuries as a powerful antioxidant and immune boosting superfood. Enjoy this Aussie treat on Christmas day or as an afternoon tea delight any time of the year.

Sponge Cake:
Prep: 10mins
Cook: 40mins
Cool: 20mins
Total: 1hr 10mins

Jam Filling:
Prep: 10mins
Cook: 15mins
Cool: 15mins
Total: 40mins

Lamington Icing + Coating:
Prep: 20mins
Cool: 10mins
Total: 30mins

Total time: 2hrs 20mins
Yields: 16 lamingtons

Kakadu Plum Co. 's Kakadu Plum Powder available via Yarn. Courtesy of Yarn, 2021.

Sponge Cake:
250g unsalted butter, cubed (room temperature)
3 eggs (room temperature)
125ml milk
300g self-raising flour
215g caster sugar
2 tsps vanilla extract
Pinch of salt

    Kakadu Plum and Raspberry Jam Filling:
    1 tbsp Kakadu Plum Powder 
    170g raspberries, fresh or frozen and defrosted 
    50g caster sugar
    Juice of ½ a lemon
      Chocolate Icing:
      45g cocoa powder, sifted
      50g unsalted butter, melted
      160ml milk
      290g icing sugar, sifted 
      250g desiccated coconut

        Sponge Cake Method:

        1. Preheat the oven to 180C fan force. Line a 20 x 30cm slice pan with baking paper. 

          2. Use electric beaters to beat the soft, cubed butter and caster sugar in a large bowl until soft peaks form and the butter mixture is pale and creamy. Add the eggs into the bowl one at a time, beating until combined. Beat in the vanilla extract. 

            3. Add the milk to the wet ingredients, and sift in the self-raising flour. Fold in the flour until well combined, making sure there’s no lumps.

              4. Pour the cake mixture into the lined slice pan. Even out and smooth the surface with a spatula.

                5. Bake the sponge cake for 35-40 minutes, or until a skewer comes out clean. After it’s finished baking, allow it to cool down in the oven for 10 minutes. Then, transfer the cake to a wire rack to cool completely.

                  Kakadu Plum. Courtesy of NAAKPA, 2021.

                  Kakadu Plum and Raspberry Jam Filling Method:

                  1. While the sponge cake is baking, place the fresh/defrosted raspberries into a large pot and mash them up with a potato masher, until it looks like puree. Then, pass the puree through a sieve to remove the raspberry seeds.  

                    2. Next, add the caster sugar and give it a quick mix. Sugar is a key ingredient for jam as it has added pectin in it, which is what helps jam to set. Pectin is naturally found in fruit, and having it added to sugar means that you don’t have to boil your jam for hours on end, keeping a close eye on a thermometer.

                      3. Turn your stove onto a low heat and stir in the Kakadu Plum Powder and lemon juice. Stir for about 5 minutes until the sugar has completely dissolved. Once the sugar has dissolved, turn the heat up to high and bring to a boil. Keep stirring so the jam doesn’t burn. 

                        4. As soon as the jam mixture starts to bubble, set a timer for four minutes and keep stirring until the four minutes is up. When the timer goes off, take the pot off the heat so that the jam doesn’t carry on cooking and potentially burn. 

                          5. Next, transfer the jam to a glass bowl, cover with cling wrap and refrigerate for about 15 minutes or until set. You can keep the jam cooling in the refrigerator until the cake is finished baking and cooling.

                            Chocolate Icing Method:

                            1. Melt the unsalted butter in the microwave. Pour the butter into a large heatproof bowl and whisk in the milk. Next, sift in the cocoa powder and icing sugar, whisking all together until smooth. 

                            Coating the lamingtons. Courtesy of Shutterstock, 2021.

                            Fill and Coat the Lamingtons Method:

                            1. Cut the slanted edges off the cooled sponge cake with a long serrated knife to make a neat rectangular shape. To make the lamington squares, cut the cake up into 2inch squares. 

                              2. To fill the centre of the lamingtons with jam, cut all the cake squares horizontally. Take the cooled jam out of the refrigerator and, using a butter knife, spread 2 tsps of the raspberry and kakadu plum jam on one cute side of the lamington square. Put the remaining lamington half on top to make like a jam ‘sandwich,’ and repeat this process with the rest of the lamington squares.

                                3. Get two medium sized bowls and pour the chocolate icing into one and the desiccated coconut into another. Now, we’re ready to dunk! So, grab a jam-filled cake square and dunk it in the chocolate icing, turning and coating it using two forks. Remove and allow the excess icing to drain off. Once it’s coated, roll it in the desiccated coconut to coat. Then, gently place it onto a wire rack that has baking paper underneath it to catch the excess crumbs and drips. Repeat the latter process with the remaining cake squares.

                                  4. Place the tray in the fridge for 10 minutes so the icing sets.

                                    Serving: the lamingtons should be served cold, otherwise the jam and icing will become hot and melty. Serve with whipped cream and a nice hot cuppa.

                                    Storage: put the lamingtons in an airtight tupperware container or wrapped in cling wrap for up to 5 days in the fridge.

                                    Recipe adapted from Taste, I Love Cooking and Food Matters, 2021.