CHERRY LAMINGTONS

MISE EN PLACE THE CHERRY CAKE

• Preheat the oven to 350F/170C.
• Grease and line an 8" x 8" square pan with parchment, leaving a little overhang to help remove the cake.
• Melt and cool the butter without letting it become solid.
• Stone the fresh cherriesand discard the pits.

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.

• Fold unto the bater, just until combined.

Folding the cherries into the cake batter.

BAKING THE CHERRY CAKE

• Pour the mixture into the baking pan

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.

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

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.

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

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.

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

Coating the cake in unsweetened coconut.

• Set the Lamingtons on a platter.

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