Lamington Cakes
Serves 12
These are so easy to make. Coconut flour can be bought from health food shops. It’s not an easy flour to use, and it does absorb a lot of liquid. Keep these cakes stored in the fridge for up to 24 hours as any longer than that and the raspberries will go mushy. You don’t have to toast the coconut, but it tastes better if you do. You need a 20cm square tin with a loose base lined with baking paper and greased with coconut oil.
What you need
6 organic large eggs
60ml coconut oil
2 tbsp coconut milk (not tinned)
3 tbsp maple syrup
1 tsp vanilla extract
100g coconut flour
165g fresh raspberries
What you do
Pre-heat your oven to 170°C.
Using an electric whisk, blend the eggs until they double in size and go foamy (approx. 5 minutes).
Add the oil, milk, syrup, vanilla and coconut flour, and continue to whisk for a minute until the mixture is combined.
Pour the cake mixture into the prepared tin.
Evenly spread the raspberries over the top, and gently press them down slightly to push them into the cake.
Place in the oven for 25-30 minutes until cooked through.
Remove from the oven and leave to cool on the tin until it is cool enough to handle.
Use a palette knife to loosen the cake around the edges, and place it on a wire rack to cool.
Melt the chocolate in a glass bowl over a pan of simmering water.
Heat a small frying pan and gently toast the coconut until golden brown. Transfer this to a dish to one side.
Once the cake is completely cool, cut the cake evenly into 12 squares.
You can dip the squares into the chocolate, but be warned – you may need more than the recommended 150g if you do it this way. Personally, I spoon the chocolate over each square and spread it evenly over the top.
Using a teaspoon, sprinkle the coconut evenly over the top, before placing the squares on a plate in the fridge for 15-20 minutes.
Remove from the fridge and eat within 24 hours.
To serve, choose any of the following:
150g Green & Blacks 70% dark chocolate
50g desiccated coconut
