Cannabis-Infused Raspberry Chambord Lamington Cake

Contrary to popular belief, Lamington Cake originated in New Zealand, not Australia, where it is widely available.  These little sponge cakes were once called ‘Wellingtons’ and dressed with dark chocolate and shavings of desiccated coconut, intended to imitate New Zealand’s snow-capped mountains.  These beginnings spawned many Lamington combos too numerous to list – although those of note include lemon and pistachio, salted caramel, apple crumble and peanut butter. 

I have added my own version here– it’s a decadent and boozy Raspberry Lamington with white chocolate, and Raspberry Chambord infused with Seedsman’s Blue Dream.

This is a great cake for a drinks party that’s easy to portion and infuse with cannabis. With its mix of citrus and berry notes, its 70% sativa high, 20% THC content.

This recipe will make 16 portions of lamington cake @10mg of THC per portion.

Ingredients

For the sponge

200g caster sugar

200g flour

4 whole eggs

1 tsp baking powder

75g butter

30g canna-coconut oil

2g almond essence

The dip topping

100g white chocolate chips

200g double cream

5g glucose syrup (optional)

½ tbsp freeze-dried raspberry powder

10g Chambord raspberry liqueur

200g desiccated coconut

Equipment

Stand mixer (can use a hand mixer instead), microwave, several medium-sized bowls, spatula, sifter, cooling rack, parchment paper, 20cm square oven tin.

Method

To make the sponge

• Using the whisk attachment in a stand mixer, combine the caster sugar and eggs and whisk on medium speed for 5 minutes or until the mix has turned light yellow. Add almond essence and mix in. The key here is to make a wonderfully light and airy sponge.

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• Mix the flour and baking powder together and slowly sift half of it into the into the bowl of the stand mixer. Discard the stand-mixer and use only a wooden spoon to fold in the flour as you want to make sure your sponge is light and fluffy.

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• Mix the butter and cannabis butter together and slowly add to the floured mixture, using the wooden spoon to gently fold it in.

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• Pour into pre-oiled cake tin and place in the middle of the oven for 20-25 mins on 170c.

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• Once cooled, cut the cake into 16 portions and set aside.

Make the ‘Dip n’ Roll’ topping –

You will need two bowls for this, one to hold the desiccated coconut and the other for the chocolate mix.

• First put the white chocolate chips into a medium sized bowl and heat in the microwave for 1 minute.   Remove and set aside.

• In a separate bowl, combine the cream and glucose and heat in the microwave until the mixture begins to bubble.  Remove from the microwave and pour onto the white chocolate. Let the mixture sit for 1 minute before mixing together.  Once the chocolate and cream are fully mixed, sift in a third of the raspberry powder and stir – repeat until completed.  Add the raspberry Chambord.

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• Place the raspberry mixture and the desiccated coconut, side by side in separate bowls.
• First dip the sponge piece into the raspberry mixture, shaking off any excess, before rolling it in the desiccated coconut.  Continue until all 16 sponge pieces are done.  

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• Place a sheet of greaseproof paper under the drying tray to capture the drips from the chocolate/coconut mixture.
• Dip each piece of sponge into the chocolate mix, and then roll in the coconut and place on the drip tray, until completed. 

Voila! You have a cannabis-infused lamington cake with boozy Chambord,  rich white chocolate and intense raspberry flavour.  Enjoy!

Top Tips

• Dosage: 2 tablespoons of canna oil (from 14g of Blue Dream infused in 500ml of cold pressed virgin coconut oil) will provide 10.94mg of THC per portion in a 16 portion Lamington cake)
• Freeze dried raspberries can be substituted with a home-made fresh raspberry sauce
• Using 50% light sponge flour (such as 00) and 50%, regular plain flour will make a firm as well as airy sponge
• Lamington cake is messy to make at the ‘dip and roll’ stage, so it is a good idea put spread the 200g of desiccated coconut over two medium sized bowls
• Store in air-tight container in a dry, cool cupboard.  Shelf life: 2 weeks.

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