Lamingtons

Lamingtons with Berry Jam:

Prep time: 20-30 minutes

Bake time: 25 minutes

Ingredients:

Sponge Cake:

  • 130 g of Grain Free Flour Mix
  • 1 tsp baking powder
  • 3 large eggs, egg yolks and whites separated
  • 1/3 cup extra virgin olive oil
  • 1/3 cup raw honey
  • 1 tsp vanilla extract

Chocolate Coating:

  • 1 ½ cups desiccated coconut
  • ¾ cup choc-buttons, melted (e.g., Honest to Goodness Dark Choc Buttons)
  • 3 tbsp coconut oil, melted

Berry Jam Filling:

  • 1 cup fresh or frozen raspberries or berry of choice (e.g. strawberries, blueberries)
  • 1 ½ tbsp coconut sugar

Method:

Berry Jam Filling:

  1. Place berries of choice along with coconut sugar in a small saucepan and cook over a medium heat for 10-15 minutes or until berries soften and thicken. Allow the jam to cool completely before pureeing into a smooth jam using a stick blender. When ready, apply the jam to the bottom layer of sponge before adding the top layer to create a sandwich.

Sponge & Chocolate Coating:

  1. Preheat oven to 180 degrees Celsius (non-fan forced).
  2. Grease a 20 x 20 cm baking tray with olive oil and line it with baking paper.
  3. Add Grain Free Flour Mix and baking powder to a bowl and mix well to combine.
  4. In a stand mixer, add egg whites to the bowl and whisk on medium-high until stiff peaks form. This should take a few minutes. Alternatively, use an electric hand mixer to beat egg whites until the desired result is achieved.
  5. In a separate bowl, add egg yolks, honey, extra virgin olive oil, and vanilla extract. Whisk the wet ingredients using an electric mixer or by hand until well combined.
  6. Add the wet ingredients to the dry ingredients and mix gently until combined.
  7. Add whipped egg whites to cake batter in small batches and gently fold into batter using a spatula. Remember to fold until you have a uniform mixture, whilst being careful not to over mix. The goal here is to maintain as much of the aeration of the egg mixture as possible to ensure a light, spongy cake.
  8. Slowly pour the batter into the prepared cake tin and place on middle rack of oven and bake for 25 minutes or until a skewer comes out clean.
  9. Remove the tray from the oven. After a few minutes, gently lift the sponge out by holding both ends of baking paper and place onto a wire rack to cool.
  10. When the sponge has cooled, cut it lengthways into four even columns.
  11. Spread a generous amount of berry jam (see recipe below) on top of two of four of the slabs, then lay the other pieces of sponge on top. Cut into 8 large square pieces or 16 small square pieces.
  12. For the coating, add chocolate buttons and coconut oil to a glass or stainless-steel bowl just large enough to partially sit inside a small saucepan (double-boiler method) and allow to melt on low heat. Remove from heat and pour chocolate mixture into a tray or bowl. Using hands carefully dip each square into the chocolate coating, rotating to coat each side. Quickly, proceed to roll each square in desiccated coconut. Place on a plate to set.