I used a half recipe for the icing and the cream, because I have found that a quarter recipe is not enough for a quarter sized cake.
I used cherry and black pepper jam in the filling - it waa great to have that pepper hit against the sweetness.
To make this cake (full size), you will need:
250g butter
1 1/2 cups sugar
4 eggs
3 teaspoons vanilla
2 1/2 cups plain flour
1 tablespoon baking powder
2/3 cups milk
Icing
2 cups icing sugar
1/4 cup cocoa powder
1/4 cup boiling water
20g butter
1 cup dessicated coconut
Filling
2-3 tablespoons raspberry jam
300ml cream, whipped with 1 tablespoon icing sugar
Preheat your oven to 180 degrees Celsius and grease and line 2 x 20cm cake tins.
Cream the butter and sugar in a stand mixer. Beat in the eggs, one by one, then the vanilla.
Sift the flour and baking powder together, and fold into the batter alternately with the milk.
Divide the batter evenly between the 2 tins and bake in the oven for 45 minutes or until cooked through. Cool in the tins on a wire rack for 10 minutes before unmoulding and cooling completely. Chill the cooled cakes in the refrigerator until ready to ice.
For the icing, sift the cocoa and icing sugar together into a bowl and put the butter in a well in the middle of it. Pour in the boiling water and mix until smooth.
Ice the sides of one cake and the top and sides of the other. Sprinkle all over the icing with coconut. Allow the icing to set.
Spread the bottom cake (just iced on the sides) with the jam, then spread the cream over the top. Put the other cake on top of the cream.
Serve and enjoy.
4 comments:
Yes we don't celebrate Australia day here any more. This cake looks lovely Cakelaw!
I posted a lamington recipe today too! I love this 6-inch size one!
Oh la la! This looks awesome!
Lamington cakes are the best - but yes Australia Day has become so problematic lately!
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