Monday, 26 January 2015

Recipe: Cream-filled Lamingtons (gluten free)

Dear Lovelies,

Happy Australia Day!
Today is the day when everyone in Australia celebrates the things that we are grateful for in the country that we live in. As most people will be at the beach having a BBQ, there was no real main meal recipe that I could blog about. But every great BBQ celebration deserves a desert and what would be more suitable in Australia than Lamingtons?

These cream-filled little sponge cakes covered in chocolate and coconut flakes made me fall in love with them the first time I set foot onto the Australian continent.

This recipe uses almond meal and tapioca starch/flour instead of grain based flours, not because I am gluten intolerant, but I enjoy the small alterations and welcome an alternative to conventional cooking methods.
Whenever possible, I also use organic ingredients and in general make sure to use unprocessed ingredients of high quality.

If you prefer the Lamingtons to be a dairy free desert, simply leave out the cream.

It takes approximately 1 hour.
For 25 bite-size Lamingtons you need:

For the cake base:
♥ 3 eggs
75g (1/2 cup) tapioca flour (note: tapioca flour = tapioca starch)
175g (3/4 cup) almond meal
♥ 2/3 teaspoon baking powder (note: not all baking powders are gluten free)
150ml (2/3 cup) coconut oil
3 tablespoons raw sugar (dissolved in 6 tablespoons of hot water)
♥ 1 teaspoon vanilla extract

For the chocolate ganache:
75g (1/2 cup) cocoa powder
150ml (2/3 cup) coconut oil
♥ 2 tablespoons of the dissolved raw sugar you made for the base
♥ 1 teaspoon vanilla extract
♥ 3 tablespoons coconut or almond milk
1/2 block of Dark Chocolate (70%)
225g (1 1/2 cup) coconut flakes

For the cream-filling:
100ml cream
1 tablespoon of the dissolved raw sugar you made for the base

1. To start with, preheat oven to 150 degrees celsius (fan forced) or 170 for a conventional oven.

2. Grease a 2 cm-deep, 20 x 30cm baking tray with olive oil and line with baking paper making sure that the paper comes up the sides of the tray as well.

3. Dissolve the coconut oil, 3 tablespoons of the dissolved raw sugar and vanilla extract and whisk together for about a minute (or until all granuals have dissolved) before setting aside. Measure out the tapioca flour and almond meal separately and also set to the side.

4. Beat eggs for 5 minutes until thick and foamy before gradually adding the coconut oil mix and then the baking powder, tapioca and almond meal mixture as well. Mix everything together using a whisk and fold together until there aren't any lumps visible.

5. Pour the mixture into the prepared baking tray and spread evenly. Bake in oven for 20 minutes or until a wooden skewer inserted into the centre comes out clean. Place the sponge cake onto a wire rack and set aside to cool completely (If the cake is warm the chocolate won't set).

6. When the sponge cake has cooled down, trim the edges off and cut into 4 strips.
Note: this is when you can place a small amount of cream between the two cake pieces, alternatively you can use jam, chocolate or anything that you would prefer.

7. To make the chocolate icing, combine coconut oil, cocoa, vanilla, coconut milk, 2 tablespoons of the dissolved raw sugar in a pot and warm up. Add half a block of Dark Chocolate 70% and stir until smooth. Spread coconut on a plate.

8. Dip the cake strips first into the chocolate mix and then into the coconut flakes.

With Love,


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