Gluten Free Lamingtons

Takes 2.5 hours. Makes 12.


If you’ve never had a lamington before, here's a quick description. They are an Australian/New Zealand chocolate or strawberry iced sponge cake covered in desiccated coconut, traditionally served as squares with cream and jam. 
 You can buy these anywhere in New Zealand, in packs of 8 at supermarkets, or massive ones full of cream found at bakeries. Some people prefer one flavour - my dad has a specific affiliation to the chocolate ones - although I would argue that the difference is minuscule.

This is the start of my journey into 'gluten freeing' the New Zealand bakery food that I grew up with. Next up will be gluten free lolly cake!

Some things to be mindful of when making this recipe..

  • Make sure the cake is completely cooled before you start cutting into it. It needs to slightly 'stiffen' otherwise it will become too crumbly when dipping it into the icing.

  • Make sure you chop off the crust, the icing doesn't tend to stick to the crust and it will run right off.

  • Pack on the coconut - this will help hold the icing into place, plus it tastes great.

  • Serve with cream and jam - while they are great on their own, I prefer mine with whipped cream and raspberry or strawberry jam. It's a great edition to a high tea platter.

  • If you'd like the strawberry lamingtons to have a pinker colour, add a drop of red food colouring to the icing.


I N G R E D I E N T S

Sponge

  • 125 grams of butter

  • 150 grams of caster sugar

  • 4 eggs

  • 250 grams of gluten free self raising

  • 40 grams of corn flour

  • 1 tsp baking powder

  • 1/4 tsp of xantham gum

  • 1/2 cup of milk

  • 2 cups of desiccated coconut


Chocolate icing

  • 50 grams of butter (melted)

  • 1 cup of icing sugar

  • 1/2 cup cocoa powder

  • 1/4 cup milk


Strawberry Icing

  • 1 cup icing sugar

  • 3 tbsp strawberry jelly crystals


M E T H O D

  1. Preheat the oven to 180° celcius/bake. Prepare are square baking tin with baking paper.

  2. Cream the butter and sugar.

  3. Whisk in one egg at a time until the mixture is light and fluffy.

  4. In a seperate bowl, combine the self raising flour, cornflour, baking powder, and xantham gum.

  5. Add half the flour mixture to the egg mixture and fold in. Then add half the milk.

  6. Repeat with the rest of the flour and milk until the mixture is smooth and thick.

  7. Pour mixture into the prepared tin, and spread evenly.

  8. Bake in oven for 30 minutes or until a skewer inserted into the middle comes out clean.

  9. Keeping the sponge inside, switch off the oven and leave the door slightly ajar and for a further 10 minutes. This helps to stop the sponge from sinking.

  10. Remove from oven and allow to cool completely.

  11. Once cooled, cut the crusts off so that the sponge will absorb the icing easily.
Cut the sponge into 16 squares.

  12. Dip into prepared icing and then immediately roll in desiccated coconut.


  13. Put aside to set for 30 minutes and then enjoy.


To make the chocolate icing:

  1. Combine the melted butter with the icing sugar and cocoa powder, slowly add in the milk until you have a 'dippable' consistency.

To make the strawberry icing

  1. Dissolve the jelly crystals in a 1/4 cup of hot water.

  2. Add in the icing sugar and mix until combined.

  3. Carefully add in water until it has a crepe batter consistency (Easy to dip the sponge in).



Contact me!

Or email me here.

©2019 How to Coeliac