RASPBERRY LAMINGTON CAKE

COOKING TIME: 30 minutes SERVES: 4-6 (if you're lucky)

I love the impact a whole cake has on a table, and this one is gorgeous. On a hot summer night, there's nothing better than enjoying a little sweetness with some fresh summer berries.

INGREDIENTS

3 eggs

¾ cup caster sugar pinch of salt

1 cup plain flour

1 tsp baking powder

50g unsalted butter, melted

1 packet strawberry jelly

½ cup desiccated coconut

125g fresh raspberries (or strawberries,

or a mix)

1 cup fresh cream

1 tbsp icing sugar

½ tsp vanilla paste

METHOD

1 Pre-heat the oven to 190°C bake.

2 Beat the eggs, salt, and sugar in a mixer with a whisk attachment until pale and thick.

3 Sift the flour into another bowl along with the baking powder. Add into the egg-sugar mixture, then gently fold in the melted butter until just combined.

4 Pour the mix into a lightly greased 20cm cake tin and bake for 30 minutes. Test the sponge by inserting a skewer into the centre to check it's clean. Remove the tin from the oven but leave the cake in the tin for a further 20 minutes.

5 Make the jelly as per the packet instructions. Pour the hot jelly onto a shallow tray, then place the tray in the fridge to cool until it's semi-set.

6 Remove the cake from the tin and leave to cool.

7 In a separate bowl, whisk the cream, vanilla, and icing sugar until just thickened.

8 Cut the sponge horizontally across the centre. Roll each half in the wobbly jelly to coat, then roll through a bowl of coconut until completely covered. Repeat with the other half.

9 Start layering, firstly with a bottom layer of sponge, then whipped cream, a circle of raspberries, a touch more cream over the top, and finally the top layer of sponge.

10 Finish with the remaining raspberries and serve.

This cake is gorgeous, and a sweet summer dessert of berries, jelly, and cream.