Kakadu twist for a great Aussie favourite

Central and North Burnett Times - - READ -

Gi­ant lam­ing­ton with rasp­berry Kakadu jam Serves 6–8

IN­GRE­DI­ENTS: ◗ 6 eggs ◗ 115g honey ◗ 80ml melted co­conut oil ◗ 1 tsp vanilla bean paste ◗ 65g (½ cup) co­conut flour ◗ ½ tsp bak­ing pow­der ◗ 100g al­mond meal ◗ 35g shred­ded co­conut

Kakadu jam – ◗ 170g rasp­ber­ries, fresh or frozen and de­frosted ◗ 50g (¼ cup) co­conut sugar ◗ 1 tbs Kakadu plum (salty plum) pow­der, or use the zest of 1 orange ◗ 45g (¼ cup) chia seeds ◗ 2 tbs co­conut wa­ter

Ca­cao frost­ing – ◗ 40g co­conut oil ◗ 55g ca­cao pow­der ◗

60ml co­conut cream

Pre­heat the oven to 160 de­grees. Lightly grease a 30 x 12 x 10 cm (12 x 4½ x 4 inch) loaf (bar) tin and line it with bak­ing pa­per, leav­ing the sides over­hang­ing.

Use an elec­tric mixer fit­ted with the whisk at­tach­ment to whisk the eggs and honey for 5 min­utes or un­til well com­bined.

Add the co­conut oil and vanilla bean paste and whisk for an­other 2-3 min­utes un­til well com­bined.

Com­bine the co­conut flour, bak­ing pow­der and al­mond meal in a sep­a­rate bowl. Gen­tly fold into the egg mix­ture un­til just com­bined, then spoon into the pre­pared tin and bake for 40 min­utes or un­til a skewer comes out clean. Re­move from the oven and al­low to cool in the tin.

Mean­while, to make the jam, com­bine the in­gre­di­ents in a blender and blend un­til smooth. Trans­fer to a small bowl, cover and re­frig­er­ate for 15 min­utes or un­til set.

To make ca­cao frost­ing, put the co­conut oil in a fry­ing pan with 60 ml (¼ cup) of wa­ter and cook over low heat un­til the oil melts. Add the ca­cao pow­der and co­conut cream and stir for 2 min­utes or un­til com­bined. Re­move from the heat and set aside to cool. Trans­fer the cake to a serv­ing plate. Spread with jam and driz­zle with the frost­ing. Scat­ter with shred­ded co­conut.

Images and recipes from A Whole New Way To Eat by Vla­dia Co­br­dova (Mur­doch Books, RRP $39.99).

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