What’s a more iconic and loved Aussie dessert than the humble lamington!
To celebrate National Lamington Day, Harlequin Desserts, known in the Margaret River Region for creating beautiful desserts and elaborate celebration cakes, have shared with us their recipe for gluten free Macadamia and Raspberry Lamingtons for you to try and bake at home.
Not much of a baker?
Harlequin Desserts will be selling these scrumptious Lamingtons this weekend at the Margaret River Farmers Market. Get in early before you miss out!
Prep time: 30 minutes
Cooking time: 45 minutes
Sponge Cake:
200g Almond meal
70g Macadamias
180g Buckwheat flour
2.5 tsp Baking powder
190g Butter, room temperature
415g Sugar
9 Large eggs, separated
1/4 tsp Salt
Chocolate Coating:
480g Dark chocolate (58%)
160g Whipping cream
160g Whole milk
To Assemble:
150g Raspberry Jam
450g Toasted Shredded Coconut
100g Toasted Macadamias, finely chopped
Sponge Cake:
1. Preheat the oven to 175°C. Grease a 23cm square cake pan and line bottom with paper.
2. Pulverise the almond meal, macadamias, buckwheat flour and baking powder in a food processor until fine.
3. Beat the butter and 250g sugar until light and fluffy. Beat in egg yolks one at a time, scraping down the bowl after each addition.
4. Whisk egg whites and salt on low speed until frothy. Increase speed to medium and add 165g sugar slowly until soft peaks.
5. In a large bowl, hand mix the butter mixture and the flour mixture to combine. Stir in 1/3 egg whites then remaining 2/3 in a figure 8 shape, be careful not to overfold.
6. Bake until skewer withdraws clean, about 45mins.
For the Chocolate Coating:
1. Measure chocolate into medium sized bowl.
2. Bring the cream and milk to the boil in a small saucepan. Pour over chocolate and let sit undisturbed for a minute, then stir in small circles to melt the chocolate and combine until smooth and shiny.
To Assemble:
1. Once the cake is cool cut in half horizontally, carefully lift off top half and spread the raspberry jam on the bottom half. Return the top half and gently press together. Cut the sponge into squares, roughly 5.5cm x 5.5cm.
2. Set up a dipping station before your hands get all messy. If your chocolate has thickened up, give it a quick microwave and stir. Mix together the toasted shredded coconut and toasted chopped macadamias in a shallow dish.
3. Dip a sponge square in the chocolate with one hand and ideally with a small offset spatula or a butter knife, spread the chocolate evenly over all the sides with the other hand. Roll the wet chocolate in the coconut mix before the chocolate sets. Repeat with remaining sponge squares. Let them sit in the coconut tray a few minutes before transferring to an airtight container.
Any leftover chocolate coating sauce and coconut mix is great with ice-cream!
Image credit: Harlequin Desserts
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