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Lamingtons

Yields1 Serving

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

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.