160g unsalted butter, softened
160g caster sugar
1 tsp vanilla extract
Salt flakes, pinch
250g self-raising flour, sifted
Mixed berry conserve
250g strawberries, hulled, cut in half
250g blackcurrants, stalks removed
250g redcurrants or blueberries
1 vanilla pod, cut in half, seeds scraped
1 lemon juice and zest
1kg jam sugar
270ml thickened cream
320g caster sugar
100g Dutch cocoa powder
150g mixed berry conserve
500g shredded, flaked, desiccated coconut
Mixed berry conserve
- Place clean jars and lids, upside down, into a perforated steam container and sterilise in the steam oven on 100°C for 15 minutes.
- In a large stainless steel mixing bowl, combine the fruit, vanilla seeds, lemon zest and juice.
- Add a third of the sugar and gently pulse using a stick blender.
- Once some of the juice and syrup has formed, add the remaining sugar and continue to pulse. Blend the berries to the level of consistency you prefer your conserve.
- Place into a large pot on high heat, induction setting 7, and bring to the boil.
- Once the mixture has reached boiling point, remove from heat.
- Remove sterilised jars from the steam oven and carefully fill the jars, leaving a small space at the top.
- Gently secure the jars with the lids and place into a perforated steam container and Steam at 100°C for 20 minutes. Leave the door closed and the jam resting in the steam oven for an additional 20 minutes. The jars will seal tightly during the cooking process.
- Leave to cool at room temperature.
- Preheat oven on Conventional at 180°C.
- Grease and baking paper line the base and sides of a 30x20cm lamington tin.
- In a freestanding mixer with paddle attachment, combine butter, sugar and vanilla on medium speed until lightly and fluffy.
- Add one egg at a time, beating for 1-2 minutes after each addition.
- In a separate bowl, triple sift flour. Gently fold one third of flour into the egg mixture, followed by a third of the buttermilk.
- Alternate remaining flour and buttermilk, beginning and ending with flour until combined. Do not over work mixture.
- Spread mixture into a lined tin and place into the oven on shelf position 2. Bake for 25 minutes until golden brown.
- Remove from the oven and cool at room temperature.
- Once the sponge is cold, remove from the tin and trim the top to level if required. Cut the sponge in half lengthways to create to 1.5cm sponge layers.
- Spread one sponge evenly with jam and sandwich with the other sponge.
- Cut sponges into approximately 5 x 5cm squares. Place sponges into the freezer until ready to glaze.
- In a medium saucepan, combine all ingredients. Whisk on high heat, Induction setting 8 and bring to the boil.
- Once boiled reduce to a simmer, Induction setting 2 for 2-3 minutes or until glaze has slightly thickened.
- Remove from heat, pour into a chilled bowl and cool until thickened for dipping.
- Combine mixed coconut in a large bowl. Sprinkle some coconut to cover the base of a paper lined baking tray.
- Using two forks drop a sponge sandwich into chocolate glaze and rotate until covered on all sides.
- Gently remove from glaze, allowing excess to drip off before sprinkling liberally with coconut. Place onto coconut-lined tray.
- Repeat with remaining sponge, adding additional coconut to the bowl as required. Refrigerate for 30 minutes before serving.
Hints and tips
- Sponge, glaze and lamingtons can be frozen for up to 1 month.
- Mixed berry conserve can be stored at room temperature for up to 6 months prior to opening.
- Once opened, conserve can be stored in the refrigerator for 4-6 weeks.