Gluten free & Sugar free lamingtons - for Australia day
Makes: 16 lamingtons (approx.)
Ingredients: For the cake: 3 whole eggs 3/4 cup almond meal 2/3 cup coconut oil 1/4 cup tapioca flour 1/4 cup coconut flour 1/3 cup honey 1 tsp gluten free baking powder 1 tsp vanilla extract For the icing: 2/3 cup coconut oil 1/2 cup cacao 3 tbsp almond milk 3 tbsp honey 1 tsp vanilla extract 1 1/2 cup desiccated coconut To make the cake, preheat your oven to 165C. Grease a 20cm x 30cm baking tray with a little coconut oil and line the baking tray with paper. Melt and combine the coconut oil, honey and vanilla extract. Beat the eggs until thickened, foamy and creamy. Gradually add the coconut oil mixture while still beating the eggs, then add baking powder and the tapioca and almond meal. Fold all ingredients through carefully. Pour into prepared baking tray and bake for 15-20 minutes or until slightly golden and a skewer comes out clean. Allow to cool in the tray for a bit then turn it onto a wire rack and allow to cool completely. Once cool, trim the edges off the sponge cake and cut into 4 equal strips lengthways and then into small squares (I used a ruler to ensure the squares were even, and they were just under 4cm wide). Pair up the sponge squares so one sponge sits on top of the other. At this point you can either fill your sponge with sugar free raspberry jam or simply fill with chocolate icing (I think the jam sets these lamingtons apart from being plain and boring :) You will need no more than a teaspoon of filling, too much and the lamingtons will slide apart. To make the chocolate icing, simply combine the coconut oil, cacao, almond milk, honey and vanilla and stir until smooth. Spread dessicated coconut onto a clean plate. Now it's time to get messy. Use a butter knife to spread a layer of chocolate icing over all sides of the sponge. Then dip and roll in the coconut, covering all sides. Set aside on a wire rack, if it's a warm day I'd advise putting them in the fridge to set slightly. Happy Australia day! This recipe was slightly altered from The Holistic Ingredient's recipe, (www.theholisticingredient.com) |
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