17/07/2023
Lamington Birthday Cake
This recipe makes two large slab cakes that can be cut into any shape to make a birthday cake. Here I turned it into a 50th birthday cake using both raspberry and chocolate glazes. You can easily halve the recipe.
Makes:
2 x 20cm x 30cm slab cakes
Prep Time: 30 minutes
Cooking Time: 30 minutes
Ingredients
- 10 large eggs
- 4 cups sugar
- 2 cups milk
- 250g butter
- 2 tablespoons vanilla essence
- 4 cups plain flour
- 1 tablespoon baking powder
- 2 cups moist coconut flakes
- 1/2 cup shaved coconut, optional
- CHOCOLATE MARSALA GLAZE (Qty for 2 cakes)
- 3 cups icing sugar
- 1/4 cup cocoa powder
- 30g butter, softened
- 1/4 cup boiling water
- 1/4 cup marsala or kahlua liqueur*
- CRANBERRY RASPBERRY GLAZE (Qty for 2 cakes)
- 1 1/3 cup cranberry juice
- 2 x 85g pkts raspberry jelly crystals
- 1/3 cup vodka*
Method
- CAKES Butter and line 2 x 20cm x 30cm slab tins with baking paper.
- Beat eggs and sugar with an electric mixer for 10 minutes until thick and creamy.
- Meanwhile, heat milk and butter in a saucepan over low heat until butter has melted and mix in vanilla.
- Sift flour and baking powder together, then sift over egg mixture, folding in gently. Fold in milk mixture and pour equally into slab tins.
- Bake at 180°C (fan forced) for 30 minutes, until golden and cooked when tested. Allow to cool for 5 minutes before removing onto a wire rack to cool.
- The cakes may be glazed whole or cut into shapes, such as numbers or individual squares. Use a pastry brush to brush the glaze over the cakes. Sprinkle with all over with coconut flakes and garnish with shaved coconut, if using.
- CHOCOLATE MARSALA GLAZE Combine all ingredients together to make glaze. Use immediately.
- CRANBERRY RASPBERRY GLAZE Heat juice in a saucepan and mix jelly crystals until dissolved. Stir in vodka. Allow to semi-set in the fridge until the consistency of beaten egg whites, then use to glaze cake.
Tips
* Substitute with boiling water for non-alcoholic glaze
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