Raspberry & Coconut and Marmalade & Lime petite lamingtons

1.Preheat oven to180˚C. Grease and line a 24cm x 24cm square tin.

2.Beat the eggs, sugar and vanilla in a large bowl until pale and thick. Sift in the flour and baking powder, then gently fold in the dry ingredients.

3.Add the cooled melted butter and mix until just combined. If it isn’t a stiff dropping consistency, add milk.

4.Scrape into your prepared pan and bake for 20-25 minutes or until it springs back to the touch. Leave for 10 minutes, then cool on a wire rack.

5.To assemble, cut the sponge into bite-sized pieces, about 4 x 4cm, and discard the edge pieces. Prepare an area with the cake cubes, bowls for the coatings and coconut, and a large tray (lined with baking paper) where finished lamingtons will rest.

6.Mix the warmed marmalade with the lime zest and 1 tbsp icing sugar.

7.Strain the raspberries through a sieve into a bowl. Discard pips. Mix puree/juice with the lemon juice, remaining 2 tbsps icing sugar and melted butter. Combine.

8.Working quickly, use a fork to submerge each cake cube briefly in the marmalade or raspberry mix, drain slightly, then drop them in the coconut, rolling to completely coat. Put them on paper-lined tray to set.

9.Serve with whipped cream and decorate plates with petals.