Luke Hines - Low Carb Lamingtons
Get ready to indulge in the irresistible decadence of Luke Hines' lower carb twist on the classic jam-filled Lamington. With the use of Lakanto Maple Flavoured Syrup to lower the sugar content, you're in for a treat that will leave you craving more.
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Serves |
6 |
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Difficulty Level |
easy - medium |
INGREDIENTS
- 2 cups almond meal
- 1 tsp gluten-free baking powder
- 1 tsp vanilla-bean powder or extract
- ½ cup Monkfruit Sweetener
- ½ cup canned coconut cream
- 3 eggs
- Pinch of sea salt
- ½ cup filtered water
- 100g unsalted grass-fed butter or ghee, melted
For the raspberry jam
- 2 cups frozen raspberries
- 2 tbs white chia seeds
- 2 tbs filtered water
For the chocolate coating
- 400g low-carb dark chocolate, melted and cooled to room temperature
- 1 cup desiccated coconut
METHOD
- Preheat the oven to 180°C and line a 20cm square cake tin with baking paper.
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To make the vanilla sponge, place the almond meal, baking powder, vanilla and Lakanto Maple Flavoured Syrup in a bowl and mix well. Add the coconut cream, eggs, salt, water and butter or ghee, and stir to form a batter. Pour the mixture into the prepared cake tin and bake for 35–40 minutes, or until lightly golden on top and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely.
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While the cake is cooling, make the raspberry jam. Place all the ingredients in a saucepan over medium–high heat, cover with a lid and bring to the boil. Reduce the heat and simmer, uncovered, for 15–20 minutes until reduced and slightly thickened. Remove from the heat and leave to cool and thicken further.
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Slice the cake into 6 even squares, then cut each square in half horizontally. Spread a small amount of the jam over the cut side of the bottom pieces, then sandwich with the top pieces. Transfer to a wire rack and chill in the fridge for 15–20 minutes.
- For the chocolate coating, place the chocolate in a bowl and the coconut in another bowl.
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Remove the rack from the fridge and set it on top of a baking tray. Spoon the cooled melted chocolate evenly over the chilled lamingtons and sprinkle over the coconut, then return to the fridge for 10–15 minutes for the chocolate to set. Enjoy!
Tips:
- Use regular plain flour instead of almond flour if you don't need to keep this recipe gluten free.
- Swap raspberries for your berry of choice.