Over the past few weeks I’ve been mixing and baking in my kitchen in an effort to create the perfect lamington just in time for Australia Day. You will absolutely love my recipe – so simple, gluten free and made from fresh whipped organic eggs, coconut flour, vanilla and raspberry that make them purely delicious. I’ve coated my lamingtons with a thin layer of dark chocolate ganache that I’ve made using a quality dark courveture 70 – 85 % mixed with a little coconut water or alternatively coconut milk for a creamier ganache. The secret to coating your lamingtons is to lightly spread the chocolate gananche thinly and delicately over the raspberry cake – then lightly dip in your coconut. Be gentle – make them with love and you’ll have the most delicious lamingtons you’ve ever tasted.
What’s good about them:
I’ve used macadamia nut oil to make the cake which works really well with baking - giving it a lovely buttery flavour. The oil is also an anti-inflammatory fat, that is kind to your arteries and can support good health and wellbeing. If you want this cake to be nut free make sure to use a good cold pressed coconut oil, butter or olive oil instead. I’ve used coconut flour mainly to make it gluten free and nut free so it’s kind to sensitive digestive systems – Coconut flour also doesn’t give you that high blood sugar / insulin spike that you can often get with refined white flours. Raspberries are high in antioxidants which can help to neutralise free radicals, they also marry perfectly with the dark chocolate making them taste amazing. Dark chocolate contains magnesium, iron and antioxidants and also contains compounds that act as stimulants believed to boost serotonin and endorphin levels in the brain – responsible for feelings of wellbeing and feeling great !
Makes 25 purely delicious lamingtons
6 organic / free range eggs
1 tablespoon vanilla extract or 1 teaspoon vanilla bean paste
2 tablespoons raw honey or sweetener of your choice (organic maple syrup, few drops stevia etc)
1/4 cup (60 ml / 2 fl oz) macadamia nut oil or your choice of (cold pressed coconut oil,
butter or olive oil)
1/2 cup ( 70 g / 2 1/2 oz) coconut flour (see notes)
2 teaspoons gluten free baking powder
1 cup (150 g / 5 1/4 oz) fresh or frozen raspberries
1 cup (75 g / 2 1/2 oz) shredded or desiccated coconut for rolling
100 g (3 1/2 oz) good quality dark eating chocolate 70 – 85 % cocoa – finally chopped
60 ml (1/4 cup / 2 fl oz) coconut water or coconut milk
Preheat your oven to 160 C / 320 F.
Whip the eggs, vanilla and honey for 10 minutes until light and creamy.
Pour in the macadamia nut oil with the eggs still whipping and mix well.
Add the coconut flour and baking powder and mix until combined.
Pour lamington cake mix into a square 22 cm baking tin lined completely with baking paper.
Sprinkle the raspberries evenly over the top.
Bake for 35 – 40 minutes or until cooked through.
Cool for 30 minutes before lifting out from the tin to completely cool.
Divide cake into 25 mini squares.
Make your chocolate ganache:
Heat the coconut water or coconut milk if in a small pan until almost boiling. Turn off the heat.
Add the chocolate and stir it through the coconut until you have a smooth silky ganache.
Spread each square of lamington with a little chocolate ganache very lightly and thinly with a small knife on all sides.
Roll in coconut and place onto a tray lined with baking paper to set.
These delicious lamingtons will keep covered in the fridge for up to 4 days.
NUTRITIONAL INFO PER SERVE:
Protein: 2.7 g
Total fat: 7 g
Saturated: 3 g
Carbs: 6 g
Fiber: 1 g
Sugars: 4.2 g
Notes: you can get coconut flour from most good health food stores.