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. 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…

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