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Boozy Lamingtons – Advanced Treats

AuthorKatharina TompertCategoryDifficultyAdvanced
Yields1 Serving
Prep Time2 hrsCook Time35 minsTotal Time2 hrs 35 mins
Gin Jam
 100 g raspberries
 70 g jam sugar
 2 tbsp lemon juice
 50 ml gin
Sponge Cake
 3 eggs
 180 g sugar
 ¼ tsp salt
 1 tbsp vanilla sugar
 50 g corn flour
 180 g plain flour
 1 tsp baking powder
 200 g melted butter
 ½ cup milk
Frosting
 200 g dark chocolate
 50 g butter
 ½ cup whole milk
 1 tbsp cocoa powder
 300 g icing sugar
 250 g coconut flakes
1

The first step is to make a Raspberry Jam, spiked with gin. I used the “Voluptas” gin from C-S Sprirituosen, since its warmer flavors contrasted nicely with the raspberry and lemon juice in the jam, giving it a complex taste, which is important since you use so little of the jam. The original recipe calls for 300g Raspberries, but if you only want the jam for your Lamingtons, that is way too much. 100g is more than enough. I will just eat the leftover jam as spread on bread-it’s delicious that way, too. Just mix the sugar with the fruit, lemon juice, and some water in a saucepan, and bring it to a boil for about 5 minutes, give or take 2. Stir it occasionally. After your jam has cooled for about 10 minutes, stir in your gin.
Again, the recipe calls for very small amounts of gin in the jam, but you can easily add more, just have a taste in between.

2

Then you have to bake a sponge cake, which is quite advanced. You should follow the recipe closely and not add any gin into this batter-it is quite delicate. The recipe I used did not contain any milk in the ingredients list, but then called for some in the actual recipe. If something like this happens: Don’t get confused or just leave the ingredient out. I just googled other lamington recipes and then used the amount of milk that was listed in a different recipe with a similar amount of ingredients otherwise. Problem solved! Preheat your oven to 190°C, then use an electric whisk to mix your eggs, sugar, vanilla sugar, and salt at high speed. Your batter should have a thick consistency after 5-10 minutes of mixing. Now sift in your flour and cornflour, alternate with the milk, and fold. Next, fold in the butter, until the batter is even. Don't overfold!
Pour the batter into a rectangular pan and bake for 30-35 minutes.

3

I did not have a rectangular pan at home, so I just used a round one and cut off the edges: the upside is that you now have some “ugly” Lamingtons that you have to eat yourself and they taste just as good as the pretty ones. Next, you cut the cake into small rectangles and then cut these rectangles through the middle and spread the jam in between. You can also do this before you cut the cake into the small rectangles, but I find that it is easier my way, it just takes a little longer. Now, put them into the freezer for an hour.

4

Now you only have to make the icing: Melt the butter, chocolate, and the milk in a bowl over boiling water and whisk until smooth. Mix in icing sugar, cocoa powder, and loosen the frosting with a little bit of water (I put a little gin in there, too) and then roll the lamingtons in the icing and then the coconut – done!

These Lamingtons are really something special-but try them out when you have enough time. Here is the recipe:

https://www.craftginclub.co.uk/ginnedmagazine/gin-lamington-recipe

Ingredients

Gin Jam
 100 g raspberries
 70 g jam sugar
 2 tbsp lemon juice
 50 ml gin
Sponge Cake
 3 eggs
 180 g sugar
 ¼ tsp salt
 1 tbsp vanilla sugar
 50 g corn flour
 180 g plain flour
 1 tsp baking powder
 200 g melted butter
 ½ cup milk
Frosting
 200 g dark chocolate
 50 g butter
 ½ cup whole milk
 1 tbsp cocoa powder
 300 g icing sugar
 250 g coconut flakes

Directions

1

The first step is to make a Raspberry Jam, spiked with gin. I used the “Voluptas” gin from C-S Sprirituosen, since its warmer flavors contrasted nicely with the raspberry and lemon juice in the jam, giving it a complex taste, which is important since you use so little of the jam. The original recipe calls for 300g Raspberries, but if you only want the jam for your Lamingtons, that is way too much. 100g is more than enough. I will just eat the leftover jam as spread on bread-it’s delicious that way, too. Just mix the sugar with the fruit, lemon juice, and some water in a saucepan, and bring it to a boil for about 5 minutes, give or take 2. Stir it occasionally. After your jam has cooled for about 10 minutes, stir in your gin.
Again, the recipe calls for very small amounts of gin in the jam, but you can easily add more, just have a taste in between.

2

Then you have to bake a sponge cake, which is quite advanced. You should follow the recipe closely and not add any gin into this batter-it is quite delicate. The recipe I used did not contain any milk in the ingredients list, but then called for some in the actual recipe. If something like this happens: Don’t get confused or just leave the ingredient out. I just googled other lamington recipes and then used the amount of milk that was listed in a different recipe with a similar amount of ingredients otherwise. Problem solved! Preheat your oven to 190°C, then use an electric whisk to mix your eggs, sugar, vanilla sugar, and salt at high speed. Your batter should have a thick consistency after 5-10 minutes of mixing. Now sift in your flour and cornflour, alternate with the milk, and fold. Next, fold in the butter, until the batter is even. Don't overfold!
Pour the batter into a rectangular pan and bake for 30-35 minutes.

3

I did not have a rectangular pan at home, so I just used a round one and cut off the edges: the upside is that you now have some “ugly” Lamingtons that you have to eat yourself and they taste just as good as the pretty ones. Next, you cut the cake into small rectangles and then cut these rectangles through the middle and spread the jam in between. You can also do this before you cut the cake into the small rectangles, but I find that it is easier my way, it just takes a little longer. Now, put them into the freezer for an hour.

4

Now you only have to make the icing: Melt the butter, chocolate, and the milk in a bowl over boiling water and whisk until smooth. Mix in icing sugar, cocoa powder, and loosen the frosting with a little bit of water (I put a little gin in there, too) and then roll the lamingtons in the icing and then the coconut – done!

Boozy Lamingtons – Advanced Treats

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