i always remember having these at school when i was little, they are quite an old fashioned cake that you don’t often see to much any more, i dont no why as they are lovely.
they are a bit like the Australian lamingtons but they are brushed with jam rather than chocolate.
you will need some dariole moulds to bake them in, if you don’t have any a silicone cupcake mould could work just as well.
100g caster sugar (1/2 cup)
100g butter (7 tbsp)
100g self raising flour (3/4 cup plus 2 tbsp)
1 level tsp baking powder
1 tsp vanilla extract
preheat oven to 180c 350f
in a bowl mix all the ingredients, by first mixing the butter and sugar, then adding the eggs and vanilla extract and finally sifting in the flour and baking powder and folding it in.
i never use the mixer to mix the flour in any of my cakes any more as it can make the sponge dense so i always fold in the flour.
grease and line the bottom of each dariole mould then fill them a little over half full and bake them for 20/25 minutes until firm,
remove from moulds and let cool.
slice off the tops and turn them over so they are upside down,
push 4 tbsp of raspberry jam through a sift and warm in a pan, then brush on to each cake and roll in coconut, use a fork to hold each cake.
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