I’m both British and Australian so I’ll be patriotic to both my birth country and my home county and do a couple of posts with traditional British and Aussie recipes made allergy free. First up, the lamington. For those who have no idea what these are, they are basically meant to be a square of sponge cake coated all over (underneath too) with chocolate icing and rolled in desiccated coconut. With making them allergy free, the cake isn’t quite the traditional sponge, but my family who have no allergies tell me they prefer them to the shop bought ones. I think this is because I tend to put a thicker layer of the chocolate icing around the cake. I used an adjustment of my basic cake recipe and doubled it to make a large batch. There is never any point in making a single batch here as they disappear quickly. They freeze and thaw well, even with the icing on. Here’s the recipe:
370 g gluten-free plain (all purpose) flour
2 teaspoons bicarbonate of soda (baking soda)
1 teaspoon salt
450 g sugar
60 g corn cornflour
500 g coconut milk
150 g oil
40 g white vinegar
4 teaspoons vanilla extract
280 g icing sugar (make sure it is gluten-free)
48 g cocoa
85 g hot water
coconut for rolling
- Grease and line a baking tray. For this double batch, I used a tray measuring 35 cm x 24 cm. Preheat the oven to 160 C fan-forced or 180 C conventional.
- Place the dry ingredients into a bowl and mix well.
- Mix the coconut milk, vanilla, vinegar and oil together in a separate bowl then add to the dry ingredients.
- Use electric beaters to quickly whisk the ingredients together. The flour needs to be incorporated but as soon as it’s mixed place into the baking tray and cook for approx 45 minutes or until a skewer inserted comes out clean.
- Allow the cake to cool thoroughly then wrap well in plastic wrap and freeze until firm.
- For the icing, sift the icing sugar and cocoa into a bowl and add the hot water. The icing needs to be runny enough to coat the pieces. Place the coconut on a plate
- Remove the cake from the freezer and cut into the desired size. For these, I made them into finger size pieces, but traditional lamingtons are square.
- Place the cake into the icing and use a spoon to coat them all over. Allow the excess to drip off then place into the coconut and coat the pieces all over. Place on a plate or tray and put into the freezer or fridge to firm up. Store in the fridge or you can freeze them to thaw at a later time.
Tips: Don’t be tempted to coat the cake if it is not frozen first as it will tend to fall apart in the icing mixture. You may need to add a little extra hot water to the icing if it is not runny enough.