Luke’s Lamingtons
Time: 1 hour
Serves: 6
Ingredients:
VANILLA SPONGE
200 g (2 cups) almond meal
1 teaspoon gluten-free baking powder
1 teaspoon vanilla bean powder or extract
125 ml (1⁄2 cup) pure maple syrup
125 ml (1⁄2 cup) canned coconut cream
3 eggs
Pinch of sea salt
80 ml (1/3 cup) filtered water
100 g unsalted grass-fed butter, melted
RASPBERRY JAM
250 g (2 cups) frozen raspberries
2 tablespoons white chia seeds
2 tablespoons filtered water
CHOCOLATE COATING
400 g milk chocolate buttons, melted and cooled to room temperature
90 g (1 cup) thick desiccated coconut, toasted
Method:
Preheat the oven to 180°C and line a 20 cm square cake tin with baking paper.
To make the vanilla sponge, place the almond meal, baking powder, vanilla and sweetener of choice in a bowl and mix well.
Add the coconut cream, eggs, salt, water and melted butter or ghee and stir to form a batter. Pour the mixture into the prepared cake tin and bake for 35–40 minutes, or until lightly golden on top and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely.
While the cake is cooling, make the raspberry jam. Place all the ingredients in a saucepan over medium–high heat, cover with a lid and bring to the boil. Reduce the heat and simmer, uncovered, for 15–20 minutes until reduced and slightly thickened. Remove from the heat and leave to cool and thicken further.
Slice the cake into six even squares, then cut each square in half horizontally. Spread a small amount of the raspberry jam over the cut side of the bottom pieces, then sandwich with the top pieces. Transfer to a wire rack, then place the rack in the fridge to chill for 15–20 minutes.
For the chocolate coating, place the chocolate in a bowl. Place the desiccated coconut in another bowl. Remove the rack from the fridge and set it on top of a baking tray. Spoon the cooled melted chocolate evenly over the chilled lamingtons and sprinkle over the desiccated coconut, then return to the fridge for 10–15 minutes for the chocolate to set. Enjoy.
