This raspberry jam filled Lamington Bundt is a tribute to the cherished Lamingtons of your childhood, reimagined in an exquisite Bundt shape. Growing up with the traditional treat, I’ve infused this recipe with all the quintessential elements—spongy cake, sweet raspberry jam, and a rich chocolate coating, topped with a sprinkle of coconut. However, by injecting the jam and crafting the cake in a Bundt form, this version elevates the familiar dessert to a sophisticated new level, making it not only a nostalgic nod but also a festive centerpiece suitable for any gathering.
Lamington Bundt
A twist on the classic jam filled lamington, this perfectly soft and fluffy vanilla bundt is injected with raspberry jam and topped with a silky chocolate glaze and shredded coconut.
Ingredients
For the Cake:
- 200 g unsalted butter at room temperature
- 220 g castor sugar 1 cup
- 4 large eggs at room temperature
- 2 teaspoons vanilla essence
- 440 g plain flour about 3 cups
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
For the Raspberry Filling:
- 100 g raspberry jam
For the Chocolate Icing:
- 1 cup icing sugar
- 3 teaspoons cocoa powder
- 1 tablespoon melted butter
- 75 ml boiling water
For the Topping:
- 1/2 cup shredded coconut
Instructions
- Preheat your oven to 180°C. Grease your Bundt tin with melted butter using a pastry brush, and dust with flour to prevent sticking. Tap out the excess flour and set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla essence.
- Alternately add dry ingredients (flour, baking powder, salt) and milk to the mixture, stirring until just combined. The batter will be thick.
- Use an ice cream scoop to transfer the batter to the mould, smoothing the top with the back of a spatula.
- Bake the cake for 45-50 minutes or until a skewer comes out clean. Allow the cake to cool in the tin before removing.
- Once cooled, use a piping bag fitted with a round nozzle to inject about one teaspoon of raspberry jam into several evenly spaced points around the cake.
- To make the chocolate icing, mix the icing sugar, cocoa powder, melted butter, and boiling water until smooth. Allow this to cool before pouring on cake.
- Invert the cooled cake onto a plate. Use a piping bag, and a spoon or butter knife to coat the cake evenly with chocolate icing, allowing excess icing to drip off.
- Sprinkle shredded coconut over the cake before the icing sets.
- Transfer the cake to your serving plate or stand.
