The other day I had an insatiable craving for a warmed chocolate lamington served with jam and cream, so I dreamed up this recipe and got straight in the kitchen. Needless to say, it hit the spot.
For the cake
150g butter, softened
150g caster sugar
1 tsp vanilla extract
3 organic eggs
80g spelt flour
80g ground almonds
40g fine desiccated coconut
2 tsp baking powder
Pinch sea salt
½ cup whole milk
100g 70 per cent dark chocolate buttons
150g fresh or frozen raspberries
For between the layers
4 tbsp good-quality raspberry jam
For the topping
½ tsp vanilla extract
For the decorations
Handful coconut chips, lightly toasted
Handful 70 per cent dark chocolate chips, roughly chopped
Handful fresh or freeze-dried raspberries
Fresh flowers (optional)
Preheat the oven to 180C fan bake. Line 2 x 22cm tins with baking paper.
In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Add vanilla and then the eggs, one at a time. In 2 parts, mix in the flour, ground almonds, coconut, baking powder and salt. Finally add the milk. Stop your electric mixer once all the ingredients are combined. Do not over mix. By hand, stir through the dark chocolate.
Evenly divide the batter between the 2 tins and dot the raspberries, pressing them down lightly. Bake for approximately 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
Allow the cakes to cool for 10 minutes before turning out onto a cooling rack.
Once the cakes are completely cool, spread a layer of jam onto one of the layers and place the second layer directly on top. Spread a neat layer of mascarpone to the top of the cake and decorate with the toasted coconut, chopped chocolate and raspberries.
Refrigerate in an airtight container for up to 3 days.