1. Make the Raspberry Jam:

If you are making my 5 Minute Chia Raspberry Jam for this recipe, start by making it so it can thicken and cool as you make the keke (cake). 

This tiamu (jam) adds a real brightness to the cake.

It can be made up to 5 days ahead and stored in the fridge.

Homemade Jam Alternative:

If you are not making the tiamu (jam), add the store-brought tiamu (jam) in to a small bowl and combine it with the wai rēmana (lemon juice). Leave to the side while you make the keke (cakes).

2. Preheat the Oven:

Pre-heat the oven to 165 degrees. 

3. Prepare the Cake Tins:

Grease two 19 cm or 20 cm cake tins with pata (butter) on the base and sides.

Line the base of the tins with baking paper but keeps the sides free from baking paper (even though I did do it in the video 😘). 

4. Make the Zesty Sugar Flavour Bomb:

Add the huka one (caster sugar) in to a large bowl then grate in the kiri manarini (mandarin zest). 

Rub it together with your hands and watch the beautiful colour appear.

5. Whip the Butter and Sugar:

Add the pata kūteretere (softened butter), tote (salt) and (wanira) in to the sugar.

Whip it on high for five minutes until light in colour and fluffy in texture. 

This is an important step in adding air in to the keke (cake) and works better in a stand mixer. 

If you only have a hand mixer, whip for a few more minutes on high. 

6. Prepare the Eggs:

Add all of the hēki (eggs) in to a small bowl and lightly whip them with a paoka (fork).

7. Whip in the Eggs:

Pour a ¼ of the whipped hēki (eggs) in to the ranunga pata (butter mixture) and whip on high for 30 seconds or until fluffy again. 

Pour in another ¼ and repeat the whipping for 20 seconds. 

Add the third quarter and whip on high for 20 - 30 seconds until smooth and fluffy. 

8. Combine the Remaining Egg and Milk:

You will now have a quarter of the ranunga hēki (egg mixture) remaining (which will be just under ¼ C).

Pour the miraka (milk) in to it. Whakaranuhia - mix to combine and leave to the side. This step prevents the cake batter from splitting.

9. Sift in the Dry Ingredients:

Sift the puehu parāoa whakatipu (self-raising flour) and pēkana paura (baking powder) in to the butter mixture. 

Fold it until it is half combined

10. Combine the Egg and Milk Mixture:

Then pour in the egg and milk mixture. Fold it again until you have a smooth mixture.

Do not over mix here, just gently fold until the ingredients are all combined.

11. Add the Cake Batter in to the Tins:

Divide the mixture between the two cake tins and smooth it out with a spatula. 

12. Bake the Cakes:

Bake them for 30 minutes until golden and when they spring back when you press the centre.

13. Cool the Cakes:

Remove from the oven and immediately run a bread and butter knife around the edge of the keke (cakes) to release it from the edge of the tins. This stops the sides of the cakes from collapsing as it cools. 

Cool for ten minutes in the tins before tipping them on to a cooling rack. Prepare the simple elements as they cool. 

14. Make the White Chocolate Ganache:

Note: The Chocolate Ganache is an optional addition but it creates a beautiful creaminess to the cake and another layer of flavour. If you don't want to use it however, skip to the Stable Cream section. 

Chop the tiakarete mā (white chocolate) in to rough chunks.

Add the tiakarete (chocolate) and kirīmi (cream) in to a heat proof bowl.

Place it over a pot of barely simmering water that is approximately 3 cm deep. Make sure the water in the pot is not touching the base of the bowl. 

Gently melt and stir occasionally. Once it has melted, remove it from the heat and stir until it is smooth. Divide the ganache between both of the warm cakes and spread it on. Leave a 1 cm border clear from the edge of the keke (cakes).

15. Whip the Stable Whipped Cream:

Make one quantity of my stable whipped cream recipe.

16. Decorate the first Raspberry Lamington Cake:

Add the first layer of the keke (cake) with the kirīmi tiakarete mā (white chocolate ganache) on to a serving plate or cake stand. 

17. Add Raspberry Jam and Raspberries:

Add ⅓ C tiamu rahipere (raspberry jam) on top, making sure you leave a 1 cm gap clear of jam from the edge. 

Add half of the rahipere māota (fresh raspberries).

18. Spread on Whipped Cream:

Add around ⅓ of the kirīmi tāwhiuwhiu (whipped cream) on and gently spread it out to the edge of the keke (cake).

19. Add the Second Cake:

Add the second layer of keke (cake). 

20. Top with Raspberry Jam:

Add ⅓ C tiamu rahipere (raspberry jam) on top of the tiakarete (chocolate), making sure you leave a 1 cm gap clear of jam from the edge.

21. Add Whipped Cream:

Spread most of the remaining kirīmi (cream) on top and the sides of the cake, leaving half a cup if you want to pipe some on top. 

See the video for reference if you want to add a little bit of colour to the cream but do not add too much as it can split the cream.

22. Sprinkle over the Coconut:

Add the kokonati ngakungaku (shredded coconut) all around the edge of the keke (cake), leaving the top free for decoration. 

23. Decorate the Raspberry Lamington Cake:

Pipe the leftover cream in a circle near the edge and close to the centre. 

Add the remaining rahipere (raspberries) in between the cream.

If you have any tiamu rahipere (raspberry jam) left over, add that to the centre of the cake.

It is now ready to serve to your manuhiri (guests).

Storage Instructions for the Raspberry Lamington Cake:

It can be refrigerated for up to 8 hours from the time you decorate it. If it has been refrigerated for longer than two hours, remove from the fridge 30 minutes before serving.

This cake will keep for a couple of days, stored in a sealed container in a cool place. 

I don't like to refrigerate my keke (cakes) for long but if you do, allow it to come back to room temperature for half an hour so before serving.