Food & Drink

Straya Day Lamington Cake

By Katrina Meynink
25th Jan 2015

‘Straya Day. A cause for celebration. Long weekends, long hot days endured with cold beers and the opportunity to wheel out all the cliché ‘aussie’ elements from the bbq to the lamington. 

Here the lamington is on steroids, a multi layer lamington cake. But what would Straya day be without a bit of one upmanship?



330g plain flour, sifted
320g caster sugar
1 ½ tbsp. baking powder
pinch of salt
175g butter at room temperature
3 eggs
190ml whole milk
1 ½ tsp good vanilla extract


Good quality raspberry jam
100g unsalted butter
300g icing sugar
1 tsp vanilla extract
75ml double cream

Chocolate Ganache

220g dark chocolate
15g butter
180ml double cream

Fresh raspberries, shredded coconut and Persian fairy floss to serve


Preheat the oven to 180C

In a bowl whisk together the dry ingredients. Beat in the butter until incorporated and the mixture appears to be evenly coated—like a crumble mix. Add the eggs and beat first on medium then on high, until just incorporated. Add the milk and vanilla and beat on medium and then on high, until the mixture is smooth and combined. It will appear a bit lighter in colour—you need to mix this for 2-3 minutes—don’t rush this step. Pour the mixture into a pre-prepared tin (I used a high sided 20cm tin) and bake in the oven for 30–35 minutes or until a toothpick inserted into the centre comes out clean. Remove from the oven and allow to cool completely before cutting into 3 layers.

To make the butter cream, beat the butter for 4-5 minutes. Add the sugar, vanilla, and cream and beat on low speed to bring together then turn up and beat on high for another 2-3 minutes. Smear the bottom and middle cake layer generously with raspberry jam. Place half the buttercream on the bottom layer, sprinkle over a few raspberries and place the second layer on top. Repeat with remaining jam, butter cream and a few raspberries. Gently place the top layer of cake.

To make the chocolate ganache but the chocolate and butter into a bowl and set aside. Heat the cream in a double boiler until it starts to simmer. The aim is to heat the cream until its just hot enough to melt the chocolate but not so hot it boils. Remove from the head and add the chocolate and butter, stirring to bring them together and melt the chocolate. Drizzle the chocolate over the top of the cake, letting it drip down the sides. Sprinkle over the coconut and top with raspberries and Persian fairy floss.

Image credits: Katrina Meynick

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