Health­ier Lam­ing­ton Cake

For 4 peo­ple

Milk Magazine (English) - - TOOKIES -

“Lam­ing­tons were THE cakes of my child­hood. It’s Aus­tralia’s na­tional cake. There’s even a day in its hon­our: “Lam­ing­ton Day”. It con­sists of rec­tan­gles of sponge cake cov­ered in dark choco­late ic­ing and rolled in grated co­conut. Here is a health­ier ver­sion in which the usual but­ter is re­placed by co­conut oil and the flour and sugar used are un­re­fined. For a gluten-free ver­sion, wheat flour can be re­placed by semi-dark rice flour.”

For the Lam­ing­tons:

- a 20 x 20 cm square cake tin - 200g un­re­fined sugar (pale brown cane sugar, ra­padura) - 200g vir­gin co­conut oil - 100g buck­wheat flour - 50g or­ganic semi-dark rice flour - 50g or­ganic T65 wheat flour - 4 or­ganic eggs - 2 pinches sea salt - 1 tea­spoon bak­ing pow­der - ½ tea­spoon bi­car­bon­ate of soda

For the ic­ing:

- 200g dark choco­late - 2 soup­spoons co­conut oil - 100g co­conut shav­ings Pre­heat the oven to 180°C. Beat the co­conut oil and sugar to­gether un­til smooth and creamy. Add one egg at a time whisk­ing all the while. Add the salt, flour and bak­ing pow­ders. Mix well and pour into the oiled cake tin. Bake for an hour or so. Test to see if the cake is cooked by prick­ing it with the tip of a knife. If it comes out clean, the cake’s ready. Re­move from tin, al­low to cool and cut into four cubes. Put them in the fridge un­til ready to ice. Melt the choco­late in a dou­ble boiler and stir in the co­conut oil. Stand the cubes of cake on a rack (in a bak­ing tray to catch any drips of choco­late) and pour the melted choco­late all over them. Roll each cake in co­conut shav­ings.

Tilda is wear­ing a No 74 dress and apron. Our thanks to Miyoko @un­e_­maison_­dan­s_les_ar­bres for the bou­quets of Aus­tralian flow­ers.

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