Healthy Australia Day Lamingtons
This Aussie favourite is a healthy version (hold the sugar!) and a great treat o celebrate any occasion - especially Australia Day.
- 4 Eggs (5 if you are using Coconut Flour)
- 125 g Xylitol
- 125 g Plain flour//Ground Almonds/Coconut Flour
- 1 tsp Vanilla bean paste
- 50 g Unsalted butter melted/Coconut Oil
- 200 g Shredded coconut<br />
- <span style="text-decoration: underline"><strong>CHOCOLATE ICING</strong></span>
- 25 g Unsalted butter
- 160 ml Milk/Coconut Milk/Almond Milk
- 500 g Icing sugar/Xylitol
- 50 g Organic Cocoa Powder or Raw Cacao
- Preheat oven to 190C.
- Grease and line the base and sides of a 20cm square cake pan with baking paper.
- Fill a sink one-third full with water.
- Place eggs and sugar in the bowl of an electric mixer.
- Place bowl in sink and whisk for 2 minutes or until mixture is runny and slightly foamy. Remove from sink.
- Using an electric mixer, whisk on high speed for 4 minutes or until mixture is pale and triples in volume.
- Using a sieve, sift just enough flour to cover the top of the egg mixture.
- Using a large metal spoon, fold in flour in one light motion.
- Repeat sifting and folding with remaining flour until just combined.
- If using Coconut Flour you won't be able to sift it, but add it gradually and fold in lightly.
- Combine vanilla and butter in a bowl, then add a large spoonful of batter and stir to combine.
- Gently fold the butter mixture into batter until just combined then spoon into the prepared pan.
- On a work surface, spin the pan to level, then bake for 25 minutes or until centre springs back when pressed with your fingertip.
- Cool in pan for 5 minutes, then turn out onto a wire rack to cool completely. Freeze for 20 minutes; this will make the sponge easier to cut.
- To make icing, stir butter and milk in a heatproof bowl over a saucepan of gently simmering water until butter is melted.
- Sift over sugar/xylitol and cocoa then stir until smooth. Turn off heat.
- Using a large serrated knife, trim sides of sponge, then cut into 16 cubes.
- Scatter coconut over a tray. Insert a skewer into the crust side of a piece of sponge (don’t go all the way through). Holding skewer over icing, and, holding a spoon in the other hand, spoon icing over the sponge, rotating the skewer to coat evenly. Shake off excess; slide sponge off the skewer onto the tray of coconut. Scatter coconut over the top and sides of sponge, transfer to a tray lined with baking paper. Repeat with remaining sponge cubes, icing and coconut. If the icing starts to thicken, stir in a little water to thin.
