Iron Chef Shellie
 

Pink Lamington Mountains

You’ll have to excuse the not so great photography for this one. I was in a rush taking photos and preparing for the breast cancer party. I had this recipe in my recipe folder for sometime and finally got to make them. They were just delightful! So light and simple to make, they were a...

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Pink Lamington Mountains
October 26, 2008
Recipes

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Pink Lamington Mountains

You’ll have to excuse the not so great photography for this one. I was in a rush taking photos and preparing for the breast cancer party. I had this recipe in my recipe folder for sometime and finally got to make them.

They were just delightful! So light and simple to make, they were a huge hit. One of my guests said “I’m in love with your lamingtons!!” which is always a good sign. Some people said they were delicious although they would have liked some jam and cream with them.

A better picture and the recipe can be found on Taste.com.au

Pink Lamington Mountains
Taste Website

85g packet raspberry jelly crystals
2 x 22cm-24cm round unfilled sponge cakes
1 cup (90g desciccated coconut)

1. Stir crystals with 1 cup (250ml) boiling water in a large heatfproof jug with a metal spoon to dissolve. Stir in 200ml cold water, pour mixture into a shallow dish and chill for 1 hour until jelly starts to set.

2. Meanwhile, cut each sponge cake into 8 wedges, then remove the brown crust.

3. Put coconut in a shallow dish. Dip each sponge wedge into the jelly mixture, then roll in the coconut to coat.

Makes 16

Voila! Bon App├ętit!

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Shellie Froidevaux

All content on this site is by Shellie Froidevaux - aka Iron Chef Shellie. Her skills include recipe development, food styling in her kitchen studio, lifestyle and travel photography, restaurant photography on location, styling and shooting social media for her clients and photography workshops for people who really want to change their game :)

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