Australian Classic Lamingtons

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Vanilla Sponge

4

Large Eggs , separated

1/4 cup

Stevia

2 Tbsp

Butter , melted

1 tsp

Vanilla Extract

1 cup

Almond Flour

1 Tbsp

Psyllium Powder

1 tsp

Baking Powder

1/2 tsp

Xanthan Gum

Coating

1 cup

Powdered Stevia

1/2 cup

Cacao Powder

1/2 Tbsp

Butter , melted

1 Tbsp

Water , boiled

up to 2 Tbsp

1 cup

Desiccated Coconut

Cooking Instructions

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Step 1

Preheat oven to 340 degrees F (170 degrees C).

Step 2

Start with sponge cake. In a stand mixer, add the whites of the Eggs (4) . Whisk until soft peaks form. Slowly add Stevia (1/4 cup) , whisking well between each addition. You’re after a glossy meringue texture, so it should be shiny and thick when it's done.

Step 3

Add in the egg yolks, one at a time, and mix well between additions. Then add in the Butter (2 Tbsp) and the Vanilla Extract (1 tsp) . Mix this for another minute and leave in the bowl.

Step 4

Mix the Almond Flour (1 cup) , Psyllium Powder (1 Tbsp) , Xanthan Gum (1/2 tsp) , and Baking Powder (1 tsp) in a bowl. Then add it to the egg mix, after carefully mixing the mixture will be thick and sticky.

Step 5

Add the mixture into a square cake tin lined with baking paper and flatten out using a wet spatula. Push it to all sides, flatten and even out. Bake for 30 to 35 minutes. Once baked leave to cool completely.

Step 6

For the chocolate coating, add Powdered Stevia (1 cup) , Cacao Powder (1/2 cup) , Boiled Water (1 Tbsp) , and Butter (1/2 Tbsp) into a bowl. Mix well until glossy and smooth.

Step 7

Once the cake has cooled cut it up into squares, then cover the sponge cake in the chocolate mix and then roll it over the Desiccated Coconut (1 cup) . Repeat this step with all the sponge cake squares. Serve as desired.