Red Lamingtons

Method:
1) For the cakes: Preheat the oven to 180°C (160° fan) | 350F | gas 4. Grease and line a deep 20 cm | 8" x 30 cm | 12" baking tin with greaseproof paper.

2) Beat together the margarine, sugar, and lemon zest in a mixing bowl until light and fluffy. Gradually beat in the eggs until incorporated.

3) Sift in half the flour, stirring in half the milk at the same time. Repeat with the remaining flour and milk until combined. Spoon the batter into the prepared tin and smooth its top.

4) Bake for about 30 minutes until risen and dry to the touch; a toothpick should come out clean from its centre. Cool in the tin for 10 minutes and then remove to a wire rack to cool completely.

5) For the coating: Cut the cake into 12 square pieces. Place the coconut in a shallow dish.

6) Gently warm the jam in a saucepan set over a medium-low heat until it loosens slightly. Working one by one, thread the cakes onto a fork and, using a damp pastry brush, brush with the jam, coating all sides.

7) Carefully roll the cakes in the coconut to coat.

8) Place on a wire rack to set as you repeat steps 6 & 7 for the remaining lamingtons.

For more food and recipe inspirations this Christmas, visit stockland.com.au/christmas

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Ingredients

• 225 g | 1 cup margarine, softened
• 225 g | 1 cup caster sugar
• 1 unwaxed lemon, zest only, finely grated
• 3 large eggs, beaten

• 200 g | 1 1/2 cups self-raising flour
• 110 ml whole milk
• 400 g | 1 1/2 cups seedless raspberry jam, or strawberry jam
• 140 g | 1 1/2 cups desiccated coconut, or shredded coconut if available

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