Update your old lamington recipe with this fruit-filled treat. 


  • Cranberry syrup

  • 250ml Ocean Spray® Cranberry Classic™ Juice Drink

  • 250ml sugar

  • Cranberry ganache

  • 75ml cream

  • 150ml cranberry syrup

  • 300g white cooking chocolate, chopped

  • Optional: 1 tsp butter

  • Sponge cake

  • 4 eggs

  • 200g caster sugar

  • 200g plain flour

  • 1 ½ tsp baking powder

  • 1 ½ tsp vanilla extract

  • 100g melted butter

  • Pinch of salt

  • Chocolate icing

  • 250g icing sugar

  • 30g cocoa powder

  • 90ml milk

  • 10g butter

  • 500g dessicated coconut, to decorate


  • 1.

    Preheat oven to 180 degrees celsius.

  • 2.

    For the cranberry syrup, place Ocean Spray® Cranberry Classic™ Juice Drink and sugar into a pot over medium heat. Stir until mixture is reduced by half.

  • 3.

    For the cranberry ganache, add cream to cranberry syrup mixture, and bring to a light simmer.

  • 4.

    Remove from heat and pour mixture over the chocolate in a mixing bowl.

  • 5.

    Stir continuously until mixture is silky and smooth. (TIP: For a glossy ganache, add a teaspoon of butter to mixture).

  • 6.

    To create the sponge, add the eggs, sugar, flour, baking powder and vanilla extract to a large mixing bowl. Beat until light and fluffy.

  • 7.

    Add butter and salt and continue to beat until fully mixed.

  • 8.

    Pour mixture into lined cake tin and place into 180°C oven for 25 mins or until skewer comes out clean.

  • 9.

    Turn sponge onto cake rack and allow to cool.

  • 10.

    For the chocolate icing, sift icing sugar and cocoa into a heat-proof bowl.

  • 11.

    Add in milk and butter and stir to combine.

  • 12.

    Microwave the mixture for 15 seconds and stir again.

  • 13.

    Repeat step 11 until mixture is smooth and completely combined.

  • 14.

    To create the lamingtons, cut the sponge into the desired shape (usually cubes), then slice in half lengthways.

  • 15.

    Layer the ganache onto one side of the sponge then place other piece of sponge on top to create a sandwich.

  • 16.

    Dip sandwiched sponge into chocolate icing mixture and coat completely.

  • 17.

    Roll each lamington in desiccated coconut and decorate as desired.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 1063kj
  • Fat Total 50g
  • Saturated Fat 35g
  • Protein 10g
  • Carbohydrate 157g
  • Sugar 123g
  • Sodium 144mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe provided by Ocean Spray.

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