- 125g flaked/slivered almonds
- 120g coconut oil (use butter if you’re not dairy free)
- 100g rice malt syrup (use maple syrup or honey, if you wish, but you may not need quite so much)
1/2 teaspoon vanilla powder
Insert butterfly and add, one at a time over about 1-1.5 minutes / whisk on speed 4 with MC off, until you have a nice fluffy mix:
- 4 eggs
Now add gradually through the MC cup hole, until well combined, and you have a lovely smooth yellowy batter / approx 1 minute / speed 4 (no higher!). You may have to scrape off excess flour from the butterfly and mix for a few more seconds:
- 125g almond meal, set aside from earlier
- 15g (about 1/2 cup) coconut flour
- 2 tsp gluten free baking powder
100g almond/coconut milk (or preferred milk)
Pour mixture into your prepared baking pan and smooth out the surface.
Bake for 30 minutes, or until a skewer inserted into the centre comes out clean. Stand in the pan for 10 minutes, then turn out onto a wire rack to cool.
NB: We found the amounts for the icing in the original recipe to be not quite enough, so I’ve increased the amounts here by about a quarter …
Add to the bowl and mix at 50degs / 1-2 minutes / speed 2, until smooth (you may need to scrape down the sides in between):
- 120g boiling water
70g rice malt syrup
- 25g coconut oil
20g raw cacao / cocoa powder
Cut the cake up into squares
Dip one piece of cake in the icing, covering all sides. Shake off any excess, then toss in some coconut (Tip: sprinkle half a cup of coconut at a time onto a plate – to avoid ‘chocofying’ the coconut too much:
- 1.5 cups desiccated coconut
Place onto a clean plate and repeat with the rest of the cake slices. Stand for an hour, or until set.
For a different spin on the traditional lamington for those who may not be keen on coconut, you could try coating the chocolate sponge in some crushed mixed nuts (add to clean TM bowl, insert the steamer basket and turbo a couple of times).
Save and use up any left-over ‘chocofied’ coconut in a granola!