Berry Lamingtons
These beautiful lamingtons are gluten free. We try to eat vegan as much as possible and so we swapped the eggs for flax seed eggs.
Well Lincoln did. I was mowing the lawn when he called me in because the mixture was too thick.
We loosened it with some plant milk & they turned out well, if not a little dense. When we make these again, (this was our first time with this recipe) I think we’ll use egg replacer instead of flax seed eggs.
If you eat eggs, then this won’t be a problem! 😄
When we added the jam & fresh cream and rolled them in coconut they were delicious!!
Perfect for a high tea lunch.
Ingredients
6 eggs
2/3 cup (150g) caster sugar
1/3 cup (50g) 100% maize cornflour
1/2 cup (65g) GF self-raising flour
1/3 cup (45g) GF plain flour
2 cups of pouring cream
1 tbsp GF icing sugar
3 cups (300g) desiccated coconut
Blueberry Jam
375g blueberries
1 cup (220g) jam setting sugar
2 tsp finely grated lemon rind
Method
Blueberry Jam
Place berries, sugar, rind & 3/4 cup (180ml) water in a medium saucepan and stir over low heat, without boiling, until sugar dissolves.
Once the sugar has dissolved, bring to the boil for 10 minutes without stirring, scrape the bottom every now and then to make sure it’s not sticking.
Take it off the heat and allow to cool. Transfer jam to a tall jug & blend with a stick blender then set aside for later.
Sponge Cake
Preheat the oven to 180C and grease a 20cm x 30cm baking tin.
In a large bowl beat the eggs & castor sugar for 8 min or until thick and creamy.
Sift the combined flours then whisk flour mixture with the egg mixture until just combined.
Pour mixture into the baking tin & bake for 25 min or until the cake is dry to touch and the edges are coming away from the side of the pan.
Let sit for 5 minutes before turning, top side up, onto a wire rack to cool.
Whisk cream & icing sugar with electric mixer until firm peaks form. Cover & refrigerate.
Using a serrated knife, trim the edges of the cake (oops! we forgot to do this) & then cut into even squares. Cut each square in half horizontally.
Sandwich each square with 1 tspn jam & 2 tspn of cream, spreading evenly.
The recipe asks to spread an even layer of jam over the entire sandwich and then coat in coconut, but we thought that would be too sweet, so we spread a thin layer of cream, just enough to stick the coconut and did it that way.
Assemble lamingtons up to 2 hours ahead of serving.
These were such a special treat. We’ll definitely make them again with egg replacer next time.
Let me know how they worked out for you!
