Kakadu twist for a great Aussie favourite
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).