Lamington Birthday Cake
vegetarian, gluten free, wheat free, dairy free, cane sugar free, nut free, yeast free, soy free
I promised you cake and here it is! Traditionally Australians (Aussies) celebrate Australia Day with a BBQ and some Lamingtons; and whilst there is no BBQ there is a big Lamington Cake to bake and eat. Why wait until Australia Day (26 January) when the birthday girl puts in a request early. You will be surprised at how easy it is to make, clean up is really tasty, and that's before you've even cut the cake. I hope your family and friends love this one as much as mine do.
Serves: 8 Prep Time: About an hour
Ingredients
4 organic free range eggs
1/2 cup Nutellex
1/2 teaspoon of Vanilla extract
4 tablespoons of milk (I used Almond)
1/3 cup of coconut flour
1 cup of Self Raising gluten free flour
1 cup of coconut palm sugar
1/2 teaspoon bi carb soda
The chocolate icing
1/2 cup of coconut palm sugar
2/3 cup of filtered water
2 dessertspoons of raw cacao powder
2 tablespoons of organic coconut butter
30 grams of organic raw cacao butter
1/3 cup of pure maize corn flour
1 cup of shredded coconut
Method
Turn oven on to 180C/375F. Place the Nutellex and coconut palm sugar into a bowl and beat with electric beaters until the sugar granules are starting to dissolve. Then add the vanilla extract and the eggs one at a time. Mix well.
Next sieve the coconut flour, the Bi carb soda and the gluten free self raising flour into the mixture and add the almond milk. DO NOT BEAT. Fold through with a large metal spoon. **Gluten free flours produce a better end result with less handling** so go gently. Place mixture into two 20 cm round tins and bake for approximately 35 minutes until cakes are firm and spring back when touched lightly. Cool completely before icing.
Chocolate Icing
Place the water and coconut palm sugar in a pan and simmer for approximately 15 minutes. Take pan off the heat and add coconut butter and cacao butter, mix well with a whisk. Next sieve raw cacao powder and corn flour into the sugar mixture and whisk well. Allow to cool for approximately 15 - 20 minutes or until mixture starts to thicken a little. Place cold lamington cake base on a cake plate and drizzle with some of the chocolate icing and allow to soak into the cake for about 10 minutes.
Next place the second lamington cake on the top of the first cake and drizzle with chocolate icing. This is a very messy process. You will need to spoon the mixture up the sides of the cakes. Ensure that the cakes are completely covered in icing so that the coconut will stick. Allow the icing to soak into the cake for about 15 minutes. You can continue spooning the icing mixture down the sides of the cake during this time. After about 15 - 20 minutes sprinkle with shredded coconut and press coconut on to the sides of the cake. You will need to clean up the sides of the plate before presentation and serving - this is the cook's privilege. If possible store the cake in the fridge and it will set the icing. Serve and lap up the compliments.
vegetarian, gluten free, wheat free, dairy free, cane sugar free, nut free, yeast free, soy free
I promised you cake and here it is! Traditionally Australians (Aussies) celebrate Australia Day with a BBQ and some Lamingtons; and whilst there is no BBQ there is a big Lamington Cake to bake and eat. Why wait until Australia Day (26 January) when the birthday girl puts in a request early. You will be surprised at how easy it is to make, clean up is really tasty, and that's before you've even cut the cake. I hope your family and friends love this one as much as mine do.
Serves: 8 Prep Time: About an hour
Ingredients
4 organic free range eggs
1/2 cup Nutellex
1/2 teaspoon of Vanilla extract
4 tablespoons of milk (I used Almond)
1/3 cup of coconut flour
1 cup of Self Raising gluten free flour
1 cup of coconut palm sugar
1/2 teaspoon bi carb soda
The chocolate icing
1/2 cup of coconut palm sugar
2/3 cup of filtered water
2 dessertspoons of raw cacao powder
2 tablespoons of organic coconut butter
30 grams of organic raw cacao butter
1/3 cup of pure maize corn flour
1 cup of shredded coconut
Method
Turn oven on to 180C/375F. Place the Nutellex and coconut palm sugar into a bowl and beat with electric beaters until the sugar granules are starting to dissolve. Then add the vanilla extract and the eggs one at a time. Mix well.
Next sieve the coconut flour, the Bi carb soda and the gluten free self raising flour into the mixture and add the almond milk. DO NOT BEAT. Fold through with a large metal spoon. **Gluten free flours produce a better end result with less handling** so go gently. Place mixture into two 20 cm round tins and bake for approximately 35 minutes until cakes are firm and spring back when touched lightly. Cool completely before icing.
Chocolate Icing
Place the water and coconut palm sugar in a pan and simmer for approximately 15 minutes. Take pan off the heat and add coconut butter and cacao butter, mix well with a whisk. Next sieve raw cacao powder and corn flour into the sugar mixture and whisk well. Allow to cool for approximately 15 - 20 minutes or until mixture starts to thicken a little. Place cold lamington cake base on a cake plate and drizzle with some of the chocolate icing and allow to soak into the cake for about 10 minutes.
Next place the second lamington cake on the top of the first cake and drizzle with chocolate icing. This is a very messy process. You will need to spoon the mixture up the sides of the cakes. Ensure that the cakes are completely covered in icing so that the coconut will stick. Allow the icing to soak into the cake for about 15 minutes. You can continue spooning the icing mixture down the sides of the cake during this time. After about 15 - 20 minutes sprinkle with shredded coconut and press coconut on to the sides of the cake. You will need to clean up the sides of the plate before presentation and serving - this is the cook's privilege. If possible store the cake in the fridge and it will set the icing. Serve and lap up the compliments.