Lamingtons

Category, DifficultyIntermediate

Australian Classic. A bit messy in the making, but tasty.

Yields1 Serving
Lamington Cake
 310 g Flour (or 125g almond meal, 200g GF flour blend)
 250 g Sugar
 3 tsp Baking Powder
 0.50 pinch Baking Soda/Natron
 1 pinch Salt
 375 g Milk
 125 g Butter/oil
 1 tbsp Apple Cider Vinegar
 1 tbsp Vanilla Extract/Vanilla Beans
Filling and Coating
 210 g Chocolate, roughly chopped
 240 g Thick Coconut cream
 160 g Raspberry Jam
 160 g Desiccated Coconut
1

Preheat oven to 180°C
Prep baking tin (brownie tin size)

Combine dry ingredients in a large bowl, then add wet ingredients and mix well.

2

Poor into baking tin, and bake for 20-25 minutes.

3

Allow the cake to cool for at least 2 hours (pref. overnight).

4

Make ganache - melt chocolate, and combine with coconut cream, mixing until smooth.

Cut cake into desired size (filling with jam if desired), dunk in ganache and then roll in desiccated coconut.

Ingredients

Lamington Cake
 310 g Flour (or 125g almond meal, 200g GF flour blend)
 250 g Sugar
 3 tsp Baking Powder
 0.50 pinch Baking Soda/Natron
 1 pinch Salt
 375 g Milk
 125 g Butter/oil
 1 tbsp Apple Cider Vinegar
 1 tbsp Vanilla Extract/Vanilla Beans
Filling and Coating
 210 g Chocolate, roughly chopped
 240 g Thick Coconut cream
 160 g Raspberry Jam
 160 g Desiccated Coconut

Directions

1

Preheat oven to 180°C
Prep baking tin (brownie tin size)

Combine dry ingredients in a large bowl, then add wet ingredients and mix well.

2

Poor into baking tin, and bake for 20-25 minutes.

3

Allow the cake to cool for at least 2 hours (pref. overnight).

4

Make ganache - melt chocolate, and combine with coconut cream, mixing until smooth.

Cut cake into desired size (filling with jam if desired), dunk in ganache and then roll in desiccated coconut.

Lamingtons
IngredientsDirections

Australian Classic. A bit messy in the making, but tasty.

Yields1 ServingCategory,
Lamington Cake
 310 g Flour (or 125g almond meal, 200g GF flour blend)
 250 g Sugar
 3 tsp Baking Powder
 0.50 pinch Baking Soda/Natron
 1 pinch Salt
 375 g Milk
 125 g Butter/oil
 1 tbsp Apple Cider Vinegar
 1 tbsp Vanilla Extract/Vanilla Beans
Filling and Coating
 210 g Chocolate, roughly chopped
 240 g Thick Coconut cream
 160 g Raspberry Jam
 160 g Desiccated Coconut
1

Preheat oven to 180°C
Prep baking tin (brownie tin size)

Combine dry ingredients in a large bowl, then add wet ingredients and mix well.

2

Poor into baking tin, and bake for 20-25 minutes.

3

Allow the cake to cool for at least 2 hours (pref. overnight).

4

Make ganache - melt chocolate, and combine with coconut cream, mixing until smooth.

Cut cake into desired size (filling with jam if desired), dunk in ganache and then roll in desiccated coconut.