Healthier Lamington Cake
For 4 people
“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.