Cherry Lamingtons

Cherry Lamingtons

July 15, 2016

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.

Makes 16-20 cakes

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

Leave a comment

Your Email Address will not be published. All fields are required.

Subscribe

Keep up to date with our latest offers & news.