Well after two gloriously warm and relaxing weeks in Australia I thought I would continue the theme into this week’s blog. I should mention here that I have been guilty of calling these little treats a Kiwi classic however after a trip to a Queensland museum it seems that I stand corrected and declare that Lamingtons are in fact born and breed in Australia …. unlike the Pavlova but then that is another story. 🙂
Anyway I had a great GF sponge recipe given to me by a friend which when I replaced the sugar for honey turned out a little denser than hoped so waste not want not …. we made Lamingtons.
I have adapted this from a magazine cut out which a friend sent so apologies if it is yours and please let me know.
3 eggs – separated
50 gm runny honey
grated rind and juice of 1/2 lemon
70 gm of potato flour or cornflour
- Preheat oven to 180 c
- Beat the egg yolks, honey,lemon rind and juice until thick enough to leave a trail for 8 secs when the whisk is lifted. This is a fair bit of whisking so electric is a good option.
- Fold te sifted flour slowly into the egg yolk mixture using a metal spoon.
- Whisk the egg whites until stiff, but not dry, and fold into the mixture.
- Pour into a lined tin and bake until it is firm to the touch, puffed and golden – around 20 -30 mins for my oven.
My GF Lamingtons
- Cut your cooled sponge into small squares
- Get 2 bowls ready. One with desiccated coconut and one with runny SF jam (if you want to make it refined sugar free) or runny icing.
- Dip each small square into some runny jam (I watered down my refined sugar free plum jam)
- Dip each jam coated square into the coconut ensuring all the jam is covered.
- Pop on a plate and …. Enjoy.
Hope this finds you creating your own sweet treats and enjoying life.