Snowball lamingtons
2 HOURS + COOLING | MAKES 6 | A LITTLE EFFORT | GF
salted butter 250g, softened golden caster sugar 250g gluten-free plain flour 275g gluten-free baking powder Ω tsp gluten-free custard powder 3 tbsp cornflour 4 tbsp xanthan gum 1 tsp eggs 3 advocaat 150ml vanilla extract 1 tsp coconut oil 1 tbsp, plus a little extra ready-made custard 200g white chocolate 150g, broken into pieces desiccated coconut 100g
• Heat the oven to 180C/fan 160C/gas 4 and line the base and sides of a rectangular 20 x 30cm cake tin with baking paper. Put the butter, sugar, flour, baking powder, custard powder, 3 tbsp cornflour, xanthan gum, eggs, advocaat and vanilla into a food processor and whizz to a smooth batter or using electric beaters in a large bowl. Pour the batter into the tin and smooth the top, then bake for 22-25 minutes or until a skewer poked into the middle of the sponge comes out clean. Cool in the tin for 10 minutes, then turn out onto a sheet of baking paper that’s been lightly greased with coconut oil – so the cake cools upside down.
• While the cake bakes, mix a little of the custard into the remaining 1 tbsp of cornflour to make a smooth paste in a small saucepan. Gradually stir in the rest of the custard, then heat gently, stirring constantly, until it thickens to the consistency of softly whipped cream.
• Once the cake is completely cool, turn the right way up and halve into two 20 x 15cm pieces – use a ruler – accuracy is important if you want neat lamingtons at the end! Use a skewer to poke holes all over both sides (but don’t push the skewer all the way through) – this helps the filling settle. Spread the custard over one half of the sponge, then gently sandwich the other on top so the outsides of the sandwich are exposed.
• Trim any brown edges to neaten until you have an 18 x 12cm cake. Cut this into
6 x 6cm square mini cakes.
• Put the white chocolate and coconut oil in a heatproof bowl over a pan of water. Heat gently until the chocolate has melted, then stir to incorporate the oil. Spread the desiccated coconut over a tray. Use a pastry brush to paint the sides of each lamington with the melted chocolate, then roll in the coconut to coat. Sit on a wire rack to set, and repeat with the other 5 cakes. Once the white chocolate is firm-ish again, they’re ready to demolish.
PER SERVING 1,048 KCALS | FAT 58.1G | SATURATES 38.2G CARBS 112.7G | SUGARS 61G | FIBRE 3.9G PROTEIN 10G | SALT 1.2G