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CHERRY LAMINGTONS

 

July 15, 2016

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I stretch out my childhood hand for cherries. They hang like plump rubies on my grandmother?€?s tree. Careful not to choke on the stones, I eat till I burst, juice staining my lips the colour of happiness. I return to my grandmother with her bowl full of cherries that she set in her kitchen window. I sit at the table happy for the day together.

It's deep summer, and from Seattle to Montreal, cherries are abundant and cheap. For a not-too-sweet, satisfying treat, dip these bite-size squares into velvety, warm cherry jam, then roll them in shredded coconut. The cherry juice softens the cake crumb; the coconut adds light texture. And they are so easy to mix and bake.

Thanks to Cygnet Kitchen for this recipe. Louise has put together a charming website filled with great ideas for cookies, cakes and much more.

Ingredients

Makes 16-20 cakes

Grams

Ounces

Volume

  • 100 grams unsalted butter
  • 113 grams pitted fresh cherries
  • 250 grams all purpose bleached flour
  • 2 teaspoons baking powder
  • pinch salt
  • 150 grams full fat greek yogurt
  • 3 tablespoons (50ml) sunflower or safflower oil
  • 250grams white granulated sugar
  • 2 teaspoons vanilla extract
  • 148 grams eggs
  • 14 grams egg yolk
  •  
  • 4 ounces unsalted butter
  • 4 ounces pitted fresh cherries
  • 8.8 ounces all purpose bleached flour
  • 2 teaspoons baking powder
  • pinch salt
  • 5.3 ounces full fat greek yogurt
  • 3 tablespoons sunflower or safflower oil
  • 8.75 ounces white granulated sugar
  • 2 teaspoons vanilla extract
  • 5.25 ounces eggs
  • .50 ounces egg yolk
  •  
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup pitted fresh cherries
  • 2 cups all purpose bleached flour
  • 2 teaspoons baking powder
  • pinch salt
  • 1⁄2 cup full fat greek yogurt
  • 3 tablespoons (50ml) sunflower or safflower oil
  • 1 ¼ cups white granulated sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1 egg yolk
  •  

Instructions

MISE EN PLACE THE CHERRY CAKE

Pit the cherries.
Pit the cherries.

  • Coarsely dice the pitted cherries and set aside.
  • Measure the flour, baking powder and a large pinch of salt into bowl. Whisk thoroughly. See How To Weigh and Measure.
  • Set aside two tablespoons of the flour mixture in a bowl and set aside.
  • Separate one egg yolk and crack three whole eggs into a bowl and set aside. See How To Separate Eggs
  • In the bowl of a stand mixer, combine the sugar, yogurt, oil, vanilla and cooled melted butter.

ASSEMBLING THE CHERRY CAKE BATTER

  • Using a whisk attachment, whip the butter, yogurt, oil, sugar and vanilla together until smooth.
  • Add eggs one at a time, beating well after each addition.
  • Add the flour and whip just until combined.
  • Coat the diced cherries with the 2 tablespoons of flour mixture and add to the batter.

Chopped cherries dusted with flour mixture.
Chopped cherries dusted with flour mixture.

  • Fold unto the bater, just until combined.

Folding the cherries into the cake batter.
Folding the cherries into the cake batter.

BAKING THE CHERRY CAKE

  • Pour the mixture into the baking pan

Cherry Lamington cake batter.
Cherry Lamington cake batter.

  • Bake at 350F for 45-55 minutes or until a wooden skewer inserted into the center of the cake comes out clean.
  • Remove the cake onto a cooling rack and lay foil over it as it cools to keep it moist.
  • When cool, wrap in plastic and leave overnight. This will give the cake a chance to distribute the moisture evenly.
  • OR, to complete the same day, wrap the cooled cake in plastic wrap and freeze for 30-45 minutes so that the cake will cut cleanly.

ASSEMBLING THE CHERRY CAKE

  • Warm a jar of cherry jam until fluid

Warming the cherry jam.
Warming the cherry jam.

  • Strain out the chunks of cherries, and put the jam into a wide mouth bowl.

Straining the cherry jam through a fine sieve.
Straining the cherry jam through a fine sieve.

  • Set out a plate of unsweetened, untoasted shredded coconut
  • Neatly trim the cake into neat bite size pieces 16-20 pieces.

Cutting the cherry cake.
Cutting the cherry cake.

  • Trim away the top and bottom crust of each square.

Trimming the cake into squares and cutting away the crusts.
Trimming the cake into squares and cutting away the crusts.

  • Gently dip the cake square on all sides in the cherry jam.

Coating the cake with cherry jam.
Coating the cake with cherry jam.

 

  • Transfer the jam covered cake to the place of coconut and coat again on all sides.

Coating the cake in unsweetened coconut.
Coating the cake in unsweetened coconut.

  • Set the Lamingtons on a platter.

Coating the cakes with cherry jam and coconut.
Coating the cakes with cherry jam and coconut.

  • Top with a cherry half and serve.

NOTE: I find these cake squares benefit from an overnight in the fridge. The jam maintains the interior moisture and they're better cool

TAGS:  cherries   cake   coconut       LABELS: Kids  Low Sugar  Quick and Easy 

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Comments

2 Comments

Anne   2017-01-06

This is genius!!! I love how you have step by step images :D

Kimberlie 2017-01-06

Thank you Anne. I hope the step by step images help you bake. I have them throughout my site. Thanks for stopping by and thanks for your comment.

Terri   2017-01-06

In this recipe, can I use dried cherries instead of fresh? These look fun to make and fairly simple.

Kimberlie 2017-01-06

Sure you can use dry cherries but the cake won't be as moist. The juice from the fresh cherries really contribute to tenderness of the cake. Though soaking the dry cherries in brandy or whatever could work. I think you'll find this recipe to be easy. I find them better the next day and I especially like them chilled. Let me know.

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CHERRY LAMINGTONS

Makes 16-20 cakes

Ingredients
  • 100 grams unsalted butter
  • 113 grams pitted fresh cherries
  • 250 grams all purpose bleached flour
  • 2 teaspoons baking powder
  • pinch salt
  • 150 grams full fat greek yogurt
  • 3 tablespoons (50ml) sunflower or safflower oil
  • 250grams white granulated sugar
  • 2 teaspoons vanilla extract
  • 148 grams eggs
  • 14 grams egg yolk
  •  
Instructions

MISE EN PLACE THE CHERRY CAKE

Pit the cherries.
Pit the cherries.

  • Coarsely dice the pitted cherries and set aside.
  • Measure the flour, baking powder and a large pinch of salt into bowl. Whisk thoroughly. See How To Weigh and Measure.
  • Set aside two tablespoons of the flour mixture in a bowl and set aside.
  • Separate one egg yolk and crack three whole eggs into a bowl and set aside. See How To Separate Eggs
  • In the bowl of a stand mixer, combine the sugar, yogurt, oil, vanilla and cooled melted butter.

ASSEMBLING THE CHERRY CAKE BATTER

  • Using a whisk attachment, whip the butter, yogurt, oil, sugar and vanilla together until smooth.
  • Add eggs one at a time, beating well after each addition.
  • Add the flour and whip just until combined.
  • Coat the diced cherries with the 2 tablespoons of flour mixture and add to the batter.

Chopped cherries dusted with flour mixture.
Chopped cherries dusted with flour mixture.

  • Fold unto the bater, just until combined.

Folding the cherries into the cake batter.
Folding the cherries into the cake batter.

BAKING THE CHERRY CAKE

  • Pour the mixture into the baking pan

Cherry Lamington cake batter.
Cherry Lamington cake batter.

  • Bake at 350F for 45-55 minutes or until a wooden skewer inserted into the center of the cake comes out clean.
  • Remove the cake onto a cooling rack and lay foil over it as it cools to keep it moist.
  • When cool, wrap in plastic and leave overnight. This will give the cake a chance to distribute the moisture evenly.
  • OR, to complete the same day, wrap the cooled cake in plastic wrap and freeze for 30-45 minutes so that the cake will cut cleanly.

ASSEMBLING THE CHERRY CAKE

  • Warm a jar of cherry jam until fluid

Warming the cherry jam.
Warming the cherry jam.

  • Strain out the chunks of cherries, and put the jam into a wide mouth bowl.

Straining the cherry jam through a fine sieve.
Straining the cherry jam through a fine sieve.

  • Set out a plate of unsweetened, untoasted shredded coconut
  • Neatly trim the cake into neat bite size pieces 16-20 pieces.

Cutting the cherry cake.
Cutting the cherry cake.

  • Trim away the top and bottom crust of each square.

Trimming the cake into squares and cutting away the crusts.
Trimming the cake into squares and cutting away the crusts.

  • Gently dip the cake square on all sides in the cherry jam.

Coating the cake with cherry jam.
Coating the cake with cherry jam.

 

  • Transfer the jam covered cake to the place of coconut and coat again on all sides.

Coating the cake in unsweetened coconut.
Coating the cake in unsweetened coconut.

  • Set the Lamingtons on a platter.

Coating the cakes with cherry jam and coconut.
Coating the cakes with cherry jam and coconut.

  • Top with a cherry half and serve.

NOTE: I find these cake squares benefit from an overnight in the fridge. The jam maintains the interior moisture and they're better cool

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