A new twist on a cult Aussie favourite

You’re bound to eat a lamington this Australia Day, so why not try a healthy twist? Top marks for delicious and nutritious. 

If you’re dragging yourself into the New Year feeling a little sluggish and like you over-indulged over the break, we hear you. So how can you have your cake (or lamington), and eat it too? With just a few clever swaps to the ingredients of a traditional lamington, you’ve got yourself a delicious Australian favourite you can enjoy without the sugar high.

The case for a healthy lamington

Lamingtons are traditionally made with white flour, butter, a truckload of sugar, and then filled with strawberry jam and rolled in melted chocolate and coconut.

  • The white flour can be switched for a nut-based flour like almond meal that makes a tasty crumbly cake base (with the added benefit of healthy fats) or coconut flour
  • Butter is swapped for coconut oil for great flavour and lower saturated fats
  • White sugar is swapped for smaller portions of maple or rice malt syrup
  • Traditional sugary strawberry jam filling can be switched with a 100% fruit-based jam

Ingredients:

Cake:

  • ½ cup coconut flour
  • 2 tsp baking powder
  • 6 eggs
  • 1/3 cup maple or rice malt syrup
  • 1 tsp vanilla extract
  • 4 tbsp coconut oil, melted

Filling:

  • 100% fruit-based jam, strawberry or raspberry (can be found in your local supermarket)

Chocolate icing:

  • 2 tbsp rice malt syrup
  • ¼ cup cocoa or cacao powder
  • ½ cup boiling water
  • 2 tbsp coconut oil

To roll:

  • 2 cups desiccated coconut 

Method

1. Preheat oven to 180°C. Grease and line a 20cm x 20cm baking tray.

2. Place coconut flour and baking powder into a small bowl and use a whisk to mix together well. In another bowl, whisk the eggs with the rice malt syrup until light and creamy, then pour in the melted coconut oil and whisk again. Add the coconut flour mix to the egg mix and stir to combine.

3. Pour batter into the lined baking tray and use a spatula to smooth over the top to make sure it’s even.

4. Bake in the oven for 25 minutes or until golden in colour and a bamboo skewer or fork inserted comes out clean. Remove from the oven and allow to cool completely on a wire rack.

For the chocolate icing:

Add all ingredients into a small bowl and whisk together well, until smooth with no lumps. Allow to sit for 10 minutes to cool.

5. Cut the cake evenly into 20 pieces. Cut each piece of cake in half horizontally and place 1-2 tsp of jam in the middle of each piece of cake, then place back together to ‘sandwich.’

6. Carefully dip each piece of jam-filled cake into the chocolate mixture so it’s completely covered on all sides, then immediately roll in coconut. Set aside on a wire rack on your bench or place in the fridge to allow the icing to set before devouring!

A new twist on a cult Aussie favourite