Happy Australia Day! What better way to celebrate Australia Day than to make home-made lamingtons.
Lamingtons are an Australian specialty consisting of a square of sponge cake coated in chocolate and shredded coconut.
With various food intolerances in my family thankfully I was able to find a paleo recipe :) It’s a simple recipe that makes delicious and healthy lamingtons.
The recipe is courtesy of Eat Drink Paleo.
For the sponge cake
3 whole eggs
1/2 cup tapioca flour/arrowroot
3/4 cup almond meal
2/3 teaspoon gluten free baking powder
just under 2/3 cup coconut oil, melted
4 tablespoons rice malt syrup *
1 teaspoon vanilla extract
For the chocolate & coconut icing
• 1/2 cup cocoa powder
• 2/3 cup coconut oil
• 2 tablespoons rice malt syrup *
• 1 teaspoon vanilla extract
• 3 tablespoons coconut or almond milk
• 1 1/2 cup desiccated coconut (unsweetened)
* I used maple syrup instead.
1) Preheat oven to 165C (330F).
2) Grease a 2 cm-deep, 20cm x 30cm (base) baking tray pan with some olive oil. Line with baking paper, leaving a small overhang on all sides. The oil will soak through making the paper easier to mould to the tray. I used dairy free butter to grease the baking tray.
3) Dissolve coconut oil, malt syrup and vanilla extract and whisk together until well incorporated, set aside. Measure out tapioca flour and almond meal.
4) Using an electric mixer on high setting, beat eggs for 5 minutes until thick and foamy.
5) Gradually add coconut oil mix while beating the eggs.
6) Add baking powder, tapioca and almond meal. Get a whisk and fold for 10-15 seconds until final ingredients are incorporated. You could also use an electric mixer on the lowest setting.
7) Pour mixture into the prepared pan. Bake in oven for 20 minutes or until a skewer inserted into the centre comes out clean. Turn the sponge cake onto a wire rack and set aside to cool completely.
8) When the sponge cake has cooled down, trim the edges off and cut into 4 equal strips. I didn’t want any wastage so I kept the edges :)
9) To make chocolate icing, combine coconut oil, cocoa, vanilla, coconut milk and rice syrup in a bowl. Blend using an electric mixer on low setting or a whisk for 1 minute. Spread coconut on a plate.
10) Spread a thin layer of chocolate icing on one side of the sponge cake strips. Stick each two strips into one, chocolate sides in. Cut strips into equal lamington pieces – as small or as big as you like.
11) In this final stage, you have to work pretty fast as the icing will start to harden a little. If the icing starts to set, add 1-2 tablespoons of hot water and whisk through again. Using two forks, dip and coat lamington squares with a thin layer of chocolate icing and then dip and roll in coconut. Set aside on a wire rack.
12) Stand for 1-2 hours before serving. Store in an air-tight container, placed on some baking paper, for a few days. You can store in the fridge but they will firm up.
These lamingtons were so moist and flavoursome. The family had them and loved them!
“We are one, but we are many. And from all the lands on earth we come. We’ll share a dream and sing with one voice. I am, you are, we are Australian.” ~ I Am Australian, The Seekers.