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Louise's lighter lamingtons
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Lighter low-cal lamingtons that taste decadent.
Ingredients:
  • 5 eggs
  • 70g (1/3 cup) caster sugar
  • 40.00 ml granulated Stevia blend (see tip, below)
  • 2.20 gm vanilla extract
  • 150g (1 cup) self-raising flour
  • 20.00 gm cornflour
  • 2.00 gm baking powder
  • 36.40 gm extra virgin olive oil or melted coconut oil
  • 150g (1 3/4 cups) desiccated coconut icing
  • 100g dark chocolate (70-80% cocoa), coarsely chopped
  • 50g (1/2 cup) raw cacao, sifted
  • 20.00 ml granulated Stevia blend
  • 250ml (1 cup) milk or boiling water
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease and line a 20 x 30cm slice pan, leaving the paper to overhang on the long sides.
  • Beat the eggs, sugar, stevia, and vanilla in a bowl with electric beaters on medium-high for 3-4 minutes until thick, pale, and a ribbon trail forms when the beaters are lifted.
  • Gradually combine the sifted flours and baking powder with the egg mixture in 4 parts, gently folding with a large metal spoon. Mix in the oil with the last batch. Pour the batter into the prepared pan, smooth the surface, and bake for 20-25 minutes until pale golden and the cake springs back when touched. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Trim the edges and cut the cake into 32 pieces.
  • To make the icing, blend all ingredients in a microwave-safe bowl. Heat on High, stirring every 30 seconds, until smooth, for about 1-2 minutes.
  • Prepare a large baking tray with baking paper. In a shallow bowl, place the coconut. Using a fork, dip the bottom of the lamington in the icing. Hold the cake with the fork and spoon chocolate icing over it to cover the sides. Let any extra icing drip off. Coat with coconut by rolling and pressing gently. Transfer to the tray. Repeat with the rest of the cakes. Let them set.

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