Lamington Slice

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Australia Day is all about Lamingtons around here.  This is a very old recipe of mine from the early nineties. I used to make this with wheat flour, caster sugar and at one point during the ‘low-fat’ era I even used margarine… To be honest, I sort of stopped baking for quite a few years because recipes just aren’t the same without butter.

I’m slowly making my way through a few old recipes, and this one worked so well I decided to share it for Australia Day. I like to think of it as more of a dessert than a slice.

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I made this with my Grain & Nut Free Flour Blend, you can find the recipe here. I swapped the caster sugar for rapadura and used cacao instead of regular cocoa.

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A few things you need to know about this recipe.

  1. I forgot to take a photo, but when you get it out of the oven leave it in the tray to cool until its just slightly warm. Then cut it into squares in the tin.
  2. By doing the above the icing is able to seep through the cuts coating the sides but more importantly, helps to get it out of the tin!
  3. This is really yummy, leave some for everyone else.

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These 2 pieces didn’t make it out to be photographed…

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You can use a fork to lift the pieces out onto plates because it’s already cut into pieces.

Allow it to sit for an hour or so to soak up all the sauce.

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Enjoy!


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Prep time
Cook time
Total time
 
Author:
Recipe type: Grain, nut and refined sugar free
Cuisine: Cake
Serves: 12
Ingredients
Slice
Icing
  • 80g rapadura sugar
  • 10g cacao powder
  • 20g butter (room temperature)
  • ½ cup boiling water
Instructions
  1. Preheat oven to 180 degrees celcius and line a slice tin with baking paper.
Icing - make this first!
  1. Place all of the ingredients into a heat proof bowl, whisk to combine, allow to cool then refrigerate until needed.
Slice
  1. Measure the flour, baking powder and salt into a bowl, stir to combine and set aside.
  2. Place the butter, rapadura sugar and vanilla into a mixing bowl and use an electric mixer to beat until smooth and creamy.
  3. Add the eggs one at a time beating well after each addition. The mix will split a little, don't panic, it comes back together again.
  4. Add the milk and flour alternatively a little at a time, I like to finish with flour.
  5. Spread the mix into the tin and bake for about 25 mins or until a skewer comes out clean when inserted into the centre.
  6. Place the tray onto a wire rack and cool until slightly warm.
  7. Take a sharp knife and gently cut into squares.
  8. Spoon the icing mix evenly over the top then sprinkle with shredded coconut.
  9. Allow to sit for an hour or so before serving, during this time it will soak up the icing.
 

 

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