The classic lamington recipe has had a revamp and it’s even more delicious. Of course, these coconutty treats taste so much better when made with coconut flour and the addition of raspberries rather than jam just tops it off nicely. Make them with love for someone you love.
- 6 eggs
- 2 teaspoons vanilla bean extract
- 2 tablespoons raw honey
- ¼ cup coconut oil, butter or olive oil
- ½ cup coconut flour
- 2 teaspoons gluten-free baking powder
- 1 cup fresh or frozen raspberries
- 100 g good quality dark eating chocolate chopped
- 100 ml coconut milk or pouring cream
- 1 cup shredded or desiccated coconut for rolling
Preheat your oven to 160 C and grease and line a 22cm square baking tine
Whip the eggs, vanilla and honey for 10 minutes until light and creamy. Pour in the oil with the eggs while continuing to whip, and mix well.
Add the coconut flour and baking powder and mix until combined then pour into the prepared tin and sprinkle the raspberries evenly over the top.
Bake for 35 – 40 minutes or until cooked through.
Cool for 30 minutes before lifting out from the tin to completely cool. Divide cake into 25 mini squares.
Make your chocolate ganache:
Heat the cream or coconut milk in a small pan until almost boiling. Turn off the heat. Add the chocolate and allow to sit for 2 minutes without stirring. Stir the mix until you have a smooth silky ganache. Spread or dip each square of lamington with a little chocolate ganache.
Roll in coconut and place onto a tray lined with baking paper to set. Enjoy