Sue Joy | 98five blogger
- Serves: 12
- Prep time: 00:15
- Cooking time: 00:30
Lamingtons are such an Australian icon. When my mother made Lamingtons when I was a kid, it was a sign guests were coming. So, for Australia Day, I decided to create my own healthier version. Traditionally a vanilla sponge cake was cut into 4cm cubes, dipped into chocolate icing and rolled in coconut. The Lamington is now over 115 years old, named after Lord Lamington, who served as Governor of Queensland.
- 6 lge eggs
- 3/4 cup cashew milk, or nut milk of choice
- 1 cup coconut sugar
- 1/2 cup ghee, or coconut oil
- 2 tsp vanilla extract
- 1 1/2 cups almond meal/flour
- 2/3 cup coconut flour, sifted
- 1 1/2 tsp baking soda (bicarb)
- 1 tsp baking powder (gluten free)
- 1/4 tsp pink Himalayan salt
- Chocolate Frosting recipe
- coconut (desiccated), to sprinkle over the frosted cake
Preheat oven to 170c/340f. Line the bottom and sides of a 22cm (8.5in) square cake tin with baking paper.
Add the eggs, milk, coconut sugar, ghee and vanilla to a blender. Blend using variable speed for 10 seconds, then increase to high for a further few seconds, until creamy and the coconut sugar has dissolved.
Add the almond meal to a large bowl. Sift in the coconut flour, baking soda, baking powder and salt. Stir to combine. Pour the wet mixture from the blender into the bowl. Mix well to thoroughly combine.
Pour batter into the prepared cake tin and smooth over the top with a spatula.
Bake for 30 minutes or until the cake is coming away from sides and springs back when you touch the centre. Allow to cool in the tin for 20 minutes.
Place a wire cooling rack upside down on top of the cake tin, holding both together, turn the cake tin upside down so the cake slides out onto the rack. Let the cake finish cooling upside down.
Make your chocolate frosting while the cake is cooling. Place the frosting in the fridge to slightly firm up, but it must remain spreadable. When the cake is completely cooled, place your serving plate upside down on the cake and turn over ready for coating.
Coat the top and sides of your cake with the frosting. Use a spoon to sprinkle coconut evenly over the top and sides. You will need to turn your plate on an angle to get the coconut on the sides, use a pastry brush to dust off excess coconut from the plate. Place in fridge to set the frosting.
Optional: to make traditional Lamingtons, place the cooled cake in the fridge for 1 hour to firm up, cut into 4cm squares. Using a knife or spatula, spread the chocolate frosting thinly over all four sides. Roll cake squares into the coconut, then refrigerate to set.
Sue joins Mike on Mornings and will be back on-air soon.
Sue is Perth born and bred, married to her soulmate Bryan (40+ years) and together they have three adult sons, three daughter-in-laws and four grandchildren, with more on the way. Family is one of Sue’s greatest pleasures in life. For the last 15 years of her working life, Sue has managed Chiropractic clinics. She is a member of her local independent Baptist church, enjoys teaching Sunday School to young children and is the author of THE JOYful TABLE cookbook. Sue has battled with Chronic Fatty Liver Disease, arthritis and digestive issues and decided to conduct her own research on what food choices could help her conditions. These choices culminate under what is termed a ‘paleo lifestyle’. susanjoyfultable.com | Follow Sue on Facebook | Instagram
You might also like…
By Mike Atkinson | Drive Producer and Public Relations Officer In just over a week’s time the school routine will be back with a vengeance for 2017 and packing a lunchbox…
Join thousands of families at the Town of Bassendean’s Australia Day Celebrations and fireworks! Now a hugely popular event held at Ashfield Reserve in Ashfield, Thursday 26 January 2017 is going to…
In the spirit of the ‘How to Speak Australian: Abbreviate Everything’ video doing the rounds again, and Aussie Day next week, we’ve penned an Aussie letter to you all below:…