Cakeophilia’s Ice Cream Lamingtons with Gin
This delicious Ice Cream Lamingtons with Gin recipe is from the blogger Cakeophilia, or Kadri Elcoat.
Kadri Elcoat is a cakeophilic lawyer who truly believes that baking makes the world a better place. Always ready to push the envelope, she makes superbly flavoured, beautiful cakes for special occasions and also just for fun! Kadri lives in Melbourne, Australia.
You can find this and other great recipes from her here:
Ice Cream Lamingtons with Gin, Vanilla and Raspberry Jam
AuthorKatharina TompertCategoryCakeDifficultyAdvanced
Line a 20 cm² cake pan with baking paper, and spray with non-stick spray.
Beat the eggs and sugar together until very thick and creamy. The mixture will have tripled in volume, and the mixture will form a ribbon when allowed to fall back on itself. Sieve the flour, baking powder, cocoa and salt over the top of the egg mixture, and extremely gently fold in. When the ingredients are about three-quarters combined, tip the butter over mixture and continue to fold and until completely incorporated, taking care not to over-mix.
Pour the mixture into the prepared pan, and bake at 190°C for 25 to 30 minutes until the sponge is cooked. You will be able to tell when the sponge is done by gently touching the surface with your finger. A small indentation will form, and the sponge should make a slight hissing noise under the pressure of your finger. Allow the sponge to sit in the tin for about 10 minutes and then turn onto a wire rack too cool.
You can now allow the sponge to sit overnight if you wish. Handling a day-old sponge is slightly easier than using a freshly baked one when you are making the Lamingtons.
Place the chocolate in a small bowl and tip the boiling water over the chocolate. Stir until the chocolate has melted completely and the mixture is smooth. Stir in the cocoa. Place the icing sugar in a larger bowl and add the chocolate mixture. Stir until smooth. If the mixture seems a little thick, add a little more boiling water.
Trim the outer edges of the sponge with a sharp knife (you will be removing about 5 mm of the outside of the cake) then cut the sponge into 16 equal squares.
Working with one cube of sponge at a time, dip the sides of the sponge into the chocolate icing, allow the icing to drain off slightly, and then roll the coated sponge cube in the coconut. Top up the coconut as needed. Place onto a sheet of baking paper to set.
Combine all the ingredients in a medium-size saucepan. Heat over a medium heat stirring occasionally to assist the raspberries to defrost. Bring to the boil. Boil the mixture for about 6 minutes, stirring occasionally. Towards the end of the cooking time, drop small quantities of the jam onto a cold plate and allowed to sit for about 30 seconds. The jam is ready when the droplet begins to form a skin- push against the cooled jam droplet with your finger and examine the top surface of the jam droplet carefully to see whether it starts to wrinkle. If the droplets does not form a skin, the jam is not ready. Repeat the droplet testing process until you see a skin form. At that point, remove the jam from the heat and give it one last stir.
Pour the hot jam into a sterilised jar and store until needed.
16x 5cm cube Lamingtons
400g Raspberry jam
About 500mL good-quality vanilla bean ice cream, softened slightly
About 200g frozen raspberries
When the Lamingtons are set, cut each of them into half. Line a 20 cm cake pan with clingfilm, and place half of the cut Lamingtons, coconut side down, on the base of the pan. Spread the softened the Vanilla bean ice cream over the top of the cut Lamingtons to a depth of about 1cm. Spread the raspberry jam over the top of the ice cream. Crumble the frozen raspberries over the jam and press in gently. Top with the other half of the cut lamingtons, this time the cut side down. Press down gently, then freeze until firm.
To serve, gently cut the Ice Cream Lamingtons into 16 cubes again, using the top lamingtons as a guide. You can freeze any that you aren’t using immediately in a resealable plastic container, or individual plastic baggies.
Ingredients
Directions
Line a 20 cm² cake pan with baking paper, and spray with non-stick spray.
Beat the eggs and sugar together until very thick and creamy. The mixture will have tripled in volume, and the mixture will form a ribbon when allowed to fall back on itself. Sieve the flour, baking powder, cocoa and salt over the top of the egg mixture, and extremely gently fold in. When the ingredients are about three-quarters combined, tip the butter over mixture and continue to fold and until completely incorporated, taking care not to over-mix.
Pour the mixture into the prepared pan, and bake at 190°C for 25 to 30 minutes until the sponge is cooked. You will be able to tell when the sponge is done by gently touching the surface with your finger. A small indentation will form, and the sponge should make a slight hissing noise under the pressure of your finger. Allow the sponge to sit in the tin for about 10 minutes and then turn onto a wire rack too cool.
You can now allow the sponge to sit overnight if you wish. Handling a day-old sponge is slightly easier than using a freshly baked one when you are making the Lamingtons.
Place the chocolate in a small bowl and tip the boiling water over the chocolate. Stir until the chocolate has melted completely and the mixture is smooth. Stir in the cocoa. Place the icing sugar in a larger bowl and add the chocolate mixture. Stir until smooth. If the mixture seems a little thick, add a little more boiling water.
Trim the outer edges of the sponge with a sharp knife (you will be removing about 5 mm of the outside of the cake) then cut the sponge into 16 equal squares.
Working with one cube of sponge at a time, dip the sides of the sponge into the chocolate icing, allow the icing to drain off slightly, and then roll the coated sponge cube in the coconut. Top up the coconut as needed. Place onto a sheet of baking paper to set.
Combine all the ingredients in a medium-size saucepan. Heat over a medium heat stirring occasionally to assist the raspberries to defrost. Bring to the boil. Boil the mixture for about 6 minutes, stirring occasionally. Towards the end of the cooking time, drop small quantities of the jam onto a cold plate and allowed to sit for about 30 seconds. The jam is ready when the droplet begins to form a skin- push against the cooled jam droplet with your finger and examine the top surface of the jam droplet carefully to see whether it starts to wrinkle. If the droplets does not form a skin, the jam is not ready. Repeat the droplet testing process until you see a skin form. At that point, remove the jam from the heat and give it one last stir.
Pour the hot jam into a sterilised jar and store until needed.
16x 5cm cube Lamingtons
400g Raspberry jam
About 500mL good-quality vanilla bean ice cream, softened slightly
About 200g frozen raspberries
When the Lamingtons are set, cut each of them into half. Line a 20 cm cake pan with clingfilm, and place half of the cut Lamingtons, coconut side down, on the base of the pan. Spread the softened the Vanilla bean ice cream over the top of the cut Lamingtons to a depth of about 1cm. Spread the raspberry jam over the top of the ice cream. Crumble the frozen raspberries over the jam and press in gently. Top with the other half of the cut lamingtons, this time the cut side down. Press down gently, then freeze until firm.
To serve, gently cut the Ice Cream Lamingtons into 16 cubes again, using the top lamingtons as a guide. You can freeze any that you aren’t using immediately in a resealable plastic container, or individual plastic baggies.
All content Copyright © World Gin Club 2020