To celebrate Australia Day we’ve made these decadent grain-free lamingtons filled with chia raspberry jam and cream. We've given a healthy twist to a much loved Australian favourite that will be sure to delight your family and friends. This delicious treat provides a good dose of protein to build and restore the body, dietary fibre for heart health, calcium for maintaining strong bones and plenty of protective antioxidants.
Grain-free Lamingtons w/ Chia Raspberry Jam & Cream
1/3 cup coconut flour
3 cups blanched almond meal
3 tsp baking powder
1 tsp vanilla extract
½ cup milk of choice
1/3 cup raw honey
1/3 cup extra virgin olive oil
Pinch sea salt
4 organic eggs
1 cups raspberries
1 1/2 Tbsp chia seeds
2 tsp raw honey
1 cup organic full-fat whipping cream
1 tsp organic grass-fed gelatin (unflavoured)
½ tsp vanilla bean paste or extract
280g dark chocolate
¼ cup coconut milk
Desiccated unsweetened coconut
1. Preheat your oven to 160*C and grease and line a square (10 inch x 10 inch) cake tin with baking paper.
2. In a medium bowl combine coconut flour, almond meal, salt and baking powder.
3. In a small bowl combine eggs, honey, milk, vanilla, and olive oil and whisk until well combined. Pour mixture into dry ingredients and gently combine.
4. Spoon batter into your cake tin and bake for around 30-35 minutes, until golden and a skewer comes out cleanly from the centre. Check after 25 minutes to make sure your cake is not burning. Allow your cake to cool completely before cutting.
5. While your cake is cooking make the chia jam. In a small saucepan add raspberries, chia seeds and honey and cook over a medium heat for 5 minutes, stirring constantly. Pour into a jar and allow it to cool. Keep the leftovers in the fridge to use on toast or pancakes.
6. To make the chocolate coating place a saucepan over medium heat and add coconut cream. When it starts to boil turn down the heat and add the chocolate. Keep stirring until it becomes nice and smooth then take it off the heat to cool down.
7. Place the desiccated coconut on a plate, whip the cream (follow the instructions below), and then you’re ready to decorate your lamingtons.
8. Cut your cake into rectangles or squares and then dip each side (except the underside) in the chocolate, and spread it evenly with a knife. Place them on a tray lined with baking paper. This bit can be a bit tricky and messy. Once they are covered in coconut they will be easier to handle.
9. Sprinkle the tops and sides with coconut and then pick up the lamingtons and dip them into the coconut on the plate to coat them fully. Place them in the fridge for 20 minutes so they are easier to handle.
10. Spread half of the undersides of the cakes with jam, add pipped cream and then place the other half of the cakes on top. Keep your lamingtons in the fridge until they’re ready to serve. Enjoy!
How to make stiff whipped cream that will hold its shape:
The trick to making whipped cream that you can pipe and won’t slide away is to add a little gelatin. Agar agar can also be used for a vegan option. First place your bowl and beaters in the freezer for 10 minutes to cool, this will make your cream easier to whip. Put 4 tsp of water in a small bowl and sprinkle with 1 tsp of gelatin. Let it sit for 4 minutes and then place it in the microwave for 5 seconds. Give it a stir and then let it cool. Whip 1 cup of cream until it starts to form soft peaks, then slowly drizzle in the gelatin while still whipping.