Strawberry and Chocolate Lamingtons

Serves: 9|Prep: 50 min

In my family, lamingtons are a favourite dessert. It’s also a family tradition to serve them with tea on Australia Day. So I decided to create these delicious gluten-free choc covered, strawberry filled lamingtons which will not disappoint and satisfy everyone’s lamington cravings. They are deliciously sweet, light and fluffy, and healthier than traditional store-bought lamingtons. My son could not get enough of these when I first created them, so we will definitely be making a double batch this Australia Day.

Ingredients

Method

Sponge Cake
4 eggs
2/3 cups coconut sugar
1/2 cup buckwheat flour
1/2 cup arrowroot flour
1/2 cup millet flour
1 tsp baking powder
½ cup coconut oil, melted
pinch sea salt

Filling
1 cup homemade raspberry and chia jam*
or any natural preservative-free jam

Chocolate icing
1 cup coconut oil, melted
1 cup cacao powder
½ cup maple syrup or raw honey

Topping
2 cups desiccated coconut

1.	Preheat oven to 170°C and line two 20x20cm baking dishes with baking paper. .
2.	In a medium-sized bowl, beat eggs until light and fluffy. Gradually add coconut sugar and mix for 3-4 mins.
3.	In a small bowl, combine flour with baking powder and salt.
4.	Add the flour mix and the coconut oil to the egg mix and beat until well combined.
5.	Divide batter between the prepared baking dishes and bake in oven for 20 mins or until a cake tester comes out clean.
6.	Cool slightly in the pans, then lift out of the pans and finish cooling completely on wire racks.
7.	After the cakes have cooled completely, spread the jam evenly over the top of one cake. Place the other cake on top and cut into 6 cm squares.
8.	For the chocolate icing, place all ingredients in a small bowl and whisk to combine.
9.	Dip the sponge cake squares into the chocolate icing, making sure to cover all sides and roll in desiccated coconut.
10.	Allow to set on a wire rack.

Tip:

Instead of the jam, add a cup of chopped fresh strawberries to the batter before baking. Serve immediately or store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.

*Recipe for homemade chia and raspberry jam can be found in the Wholesome Child Nutrition Guide and Cookbook.