A little touch of New Zealand goodness with Boysenberry Lamingtons!

Posted on April 24, 2013 by Rebecca Cass

Being away from New Zealand this Mothers Day, I decided to share a recipe that reminded me of Mothers Day bake back home.

This quintessentially kiwi recipe is lots of fun to construct and makes for a darling addition to a Mothers Day afternoon tea. (hint hint)

This recipe comes from one of my favourite chef's back home in New Zealand, Ruth Pretty.

I've been fortunate to spend some time with her and husband Paul at their magnificent property/catering facility/cooking school in Te Horo a beautiful country area one hour north of my home town, Wellington. From that glorious place extremely heartfelt, delicious and tummy filling recipes are created.

I'm sharing one of my favourites from her collection... 

Boysenberry Lamingtons 

9oz boysenberries (frozen and thawed, or fresh)
9 tbsp castor sugar
2 tsp gelatine powder
3 tbsp + 1 tsp water
1 + 1/4 cups desiccated coconut
1 cup fresh runny cream

Cut sponge cake (cut out 4.5inch x 2.5 inch rounds using a cookie cutter or template as a guide)

To make boysenberry jelly: Into a food processor fitted with a plastic blade place boysenberries and castor sugar and whiz till a puree has formed. A plastic blade will prevent the seeds from splitting and causing bitterness. Pour puree through a sieve, pushing down on puree with the back of a soup ladle. Discard seeds and retain liquid. You should end up with approximately 250ml (1 cup) boysenberry puree.

Into a small bowl place water and sprinkle gelatine over water .Leave to soak for 5 minutes or till gelatin mixture becomes liquid.

Add gelatine to puree, stir and leave to sit for 5 minutes.

Tip coconut onto a large plate. Dip sponge rounds into boysenberry jelly and roll in the coconut to thoroughly coat on all sides. Leave sitting on a cake rack for at least 1 hour, or till jelly has set.

Whip cream till stiff peaks just begin to form. Place a tablespoon or two or three of cream between 2 sponge rounds to form a lamington. Refrigerate till required but serve on the day they are filled with cream

If you like this recipe - check out more on Ruth's website. 



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