Post by braided-rug on Mar 13, 2007 10:52:26 GMT 10
CLASSIC KIWI PINK LAMINGTONS
Makes 12
1 packet raspberry jelly
1¼ cups boiling water
300g store-bought sponge cake
2 cups desiccated coconut
½ cup cream, lightly whipped
¹/³ cup raspberry jam
1. In a bowl, combine jelly crystals with boiling water and stir until crystals dissolve. Place jelly mixture in the fridge to cool and slightly set.
2. Trim any dark edges from sponge cake and slice into 12 equal rectangles or squares, as desired. Spread coconut on a tray.
3. Dip all sides of each sponge square in cold jelly mixture, then roll in coconut to coat to make lamingtons. Cut a slit in the top of each lamington.
4. Place a tablespoonful of whipped cream in the slit of each lamington, then decorate each one with a teaspoonful of raspberry jam.
From: www.nzww.co.nz/food/story.cfm?storyID=3719303
You have to look at the pic for jelly cakes!
www.abc.net.au/kyliekwong/recipes/s952462.htm
Recipe:
"Mum's jelly cakes
Serves: about 30 little cakes
Ingredients
1 cup boiling water
1 x 85 g (3 oz) packet strawberry or raspberry jelly (jello BR) crystals
3/4 cup cold water
125 g (4 oz) butter
1/2 cup caster (superfine) sugar
1 egg
1 1/4 cups self-raising (self-rising) flour, sifted
1/2 cup milk
1/2 teaspoon vanilla essence
2 1/2 cups desiccated coconut
Method
Pour boiling water into a large heatproof jug. Sprinkle jelly crystals into jug, stir until crystals are dissolved, then stir in cold water.
Pour jelly mixture into a large, shallow dish, about 20 x 25 cm (8 x 10 in), cover and refrigerate for 2-2 1/2 hours, or until jelly is just starting to set. (It is important that the jelly is used at the right consistency; if it is too firm it will not stick to the cakes.)
Meanwhile, lightly grease 3 x 12-hole shallow patty-pan tins (1 1/2-tablespoon capacity) and preheat oven to 180°C (350°F). Cream together butter and sugar with an electric mixer until light and fluffy. Add egg and beat until just combined. Add flour, milk and vanilla and mix until smooth.
Spoon tablespoons of the mixture into prepared tins. Bake for about 10 minutes, or until lightly browned. They're ready when a skewer inserted in the centre comes out clean. Remove cakes from tins and transfer to a wire rack to cool.
Remove jelly from refrigerator and quickly roll a cake in the jelly, coating it evenly. Toss the jelly-covered cake in coconut until it's coated all over. Repeat with remaining cakes and arrange on a platter to serve."
My Nana made her own version, very nice.
Makes 12
1 packet raspberry jelly
1¼ cups boiling water
300g store-bought sponge cake
2 cups desiccated coconut
½ cup cream, lightly whipped
¹/³ cup raspberry jam
1. In a bowl, combine jelly crystals with boiling water and stir until crystals dissolve. Place jelly mixture in the fridge to cool and slightly set.
2. Trim any dark edges from sponge cake and slice into 12 equal rectangles or squares, as desired. Spread coconut on a tray.
3. Dip all sides of each sponge square in cold jelly mixture, then roll in coconut to coat to make lamingtons. Cut a slit in the top of each lamington.
4. Place a tablespoonful of whipped cream in the slit of each lamington, then decorate each one with a teaspoonful of raspberry jam.
From: www.nzww.co.nz/food/story.cfm?storyID=3719303
You have to look at the pic for jelly cakes!
www.abc.net.au/kyliekwong/recipes/s952462.htm
Recipe:
"Mum's jelly cakes
Serves: about 30 little cakes
Ingredients
1 cup boiling water
1 x 85 g (3 oz) packet strawberry or raspberry jelly (jello BR) crystals
3/4 cup cold water
125 g (4 oz) butter
1/2 cup caster (superfine) sugar
1 egg
1 1/4 cups self-raising (self-rising) flour, sifted
1/2 cup milk
1/2 teaspoon vanilla essence
2 1/2 cups desiccated coconut
Method
Pour boiling water into a large heatproof jug. Sprinkle jelly crystals into jug, stir until crystals are dissolved, then stir in cold water.
Pour jelly mixture into a large, shallow dish, about 20 x 25 cm (8 x 10 in), cover and refrigerate for 2-2 1/2 hours, or until jelly is just starting to set. (It is important that the jelly is used at the right consistency; if it is too firm it will not stick to the cakes.)
Meanwhile, lightly grease 3 x 12-hole shallow patty-pan tins (1 1/2-tablespoon capacity) and preheat oven to 180°C (350°F). Cream together butter and sugar with an electric mixer until light and fluffy. Add egg and beat until just combined. Add flour, milk and vanilla and mix until smooth.
Spoon tablespoons of the mixture into prepared tins. Bake for about 10 minutes, or until lightly browned. They're ready when a skewer inserted in the centre comes out clean. Remove cakes from tins and transfer to a wire rack to cool.
Remove jelly from refrigerator and quickly roll a cake in the jelly, coating it evenly. Toss the jelly-covered cake in coconut until it's coated all over. Repeat with remaining cakes and arrange on a platter to serve."
My Nana made her own version, very nice.