Giant lamington with raspberry Kakadu jam
Vegetarian, gluten-free PREP TIME: 35 minutes COOKING TIME: 40 minutes SERVES 6-8 6 eggs 115g honey 80ml melted coconut oil 1 tsp vanilla bean paste 65g coconut flour ½ tsp baking powder 100g almond meal 35g shredded coconut 170g raspberries, fresh or frozen and defrosted 50g coconut sugar 1 tbs Kakadu plum (salty plum) powder, or use the zest of 1 orange 45g chia seeds 2 tbs coconut water 40g coconut oil 55g cacao powder 60ml coconut cream PREHEAT the oven to 160°C. Lightly grease a 30 x 12 x 10cm 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 five minutes or until well combined. Add coconut oil and vanilla bean paste and whisk for another two to three 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 60ml of water and cook over low heat until the oil melts. Add the cacao powder and coconut cream, and stir for two 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.