Food with Kate Wright

Dubbo Photo News - - Contents. - BY KATE WRIGHT IN­SPIRED MOOD

LAM­ING­TONS are a re­newed favourite baked good of mine. Sponge cake, cov­ered in choco­late and co­conut – so sim­ple and yet ut­terly de­li­cious! With Aus­tralia Day around the cor­ner, I thought I’d share my healthy al­ter­na­tive to this favourite Aussie clas­sic.

Th­ese lam­ing­tons are pa­leo, sugar free, and were a hit when among my work col­leagues. You won’t be­lieve how spongey the cake is, while the choco­late frost­ing is to­tally in­dul­gent with­out be­ing sickly sweet.

With just seven in­gre­di­ents, th­ese lam­ing­tons are also su­per sim­ple to make. Sure, they’re a lit­tle fid­dly with the coat­ing re­quire­ments, but the fin­ger lick­ing part at the end makes it all worth­while!


In­gre­di­ents: 6 eggs 6 ta­ble­spoons honey or rice malt syrup 1.5 cups al­mond meal 6 ta­ble­spoons ca­cao but­ter ½ cup raw ca­cao pow­der 1.5 tea­spoons vanilla 3 cups des­ic­cated co­conut


Pre-heat oven to 160 de­grees Cel­sius. Grease and base­line a 25cm square cake tin with co­conut oil. Beat eggs and two ta­ble­spoons of honey/rice malt syrup in a large bowl with an elec­tric mixer un­til thick and creamy, and un­til air bub­bles just start to form. Gen­tly fold in al­mond meal, half a cup at a time. Pour the mix­ture into a pre­pared cake tin and bake for about 20 min­utes or un­til golden and the edges of the cake start to come away from the rim. Re­move the sponge from the oven and al­low to cool be­fore trans­fer­ring to a bak­ing rack to cool com­pletely. Place ca­cao but­ter in a medium bowl over a small saucepan of sim­mer­ing wa­ter un­til melted. Re­move from heat, add ca­cao pow­der and stir to com­bine. Add vanilla and four ta­ble­spoons honey/rice malt syrup and stir to com­bine. Cut the sponge into 20 rect­an­gles and gen­tly coat one piece at a time in the choco­late frost­ing then the co­conut. En­joy – and have a happy, healthy Aus­tralia Day!

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