We love this symbolic food icon of Australia, The Lamington, even more with 95% Less Sugar!
This recipe saves you about 25g of sugar per serve. Enjoy with a nice cuppa ☕️
| Prep Time: |
30 minutes
|
| Cook Time: |
15 minutes |
| Makes |
1.4kg |
| Serves |
12 lamingtons
|
| Difficulty Level |
easy |
Ingredients:
Sponge
- 8 whole eggs, separated
- 2 egg yolks
- 1 cup Lakanto Baking Blend
- 80g plain flour
- 3 tbsp cornflour
- 2 1⁄2 tbsp unsalted butter, melted
- 5ml (1 teaspoon) vanilla extract
- 1⁄2 cup desiccated coconut
Raspberry Icing
- 2 tbsp unsalted butter
- 4 tbsp strawberry sugar free jelly crystals (alternative
- gelatine crystals and raspberry flavour)
- 1 cup Lakanto Icing Powder
- 250ml water
Raspberry Compote
- 2 cups frozen raspberries
- 1 cup Lakanto Baking Blend
- 1⁄2 tsp vanilla essence
- 2 tsp arrowroot
- 1⁄4 cup water
Chantilly cream
- 1 cup double cream
- 3 tbsp Lakanto Icing Powder
- 1⁄2 tsp Vanilla Essence
Method
Sponge
- Preheat oven to 180°C. Grease and line 25x 20 baking tray.
- Place 10 yolks and 90g Lakanto Baking Blend in a bowl and beat until pale.
- Sift the flours together, then fold into the yolk mixture.
- Fold in butter.
- Beat egg whites with remaining Lakanto Baking Blend and vanilla. Fold half the egg whites into yolk mixture.
- Fold in remaining egg whites.
- Spread into pan, bake for 15 minutes. Remove from oven, cover with a tea towel.
Raspberry Icing
- Place the butter and sugar free jelly crystals in a bowl, pour over 250ml boiling water and stir to dissolve butter.
- Sift in the icing sugar, whisk until smooth.
- Set aside to cool slightly.
Raspberry Compote
- Combine all the Compote ingredients into a small pot and bring to the boil remove from the heat and allow to cool.
Chantilly Cream
- Whip the double cream until it peaks then add the vanilla and pure icing powder and keep refrigerated.
To Finish the Lamingtons
- Cut sponge into 12 squares, dip in the icing, then roll in coconut.
- Dollop the raspberry compote and cream between the two lamingtons.
Approx. Nutritional Information Per Serve 85g - Energy 616kJ (147 Cal) - Protein 3.3g - Total Fat 11.0g Saturated Fat 7.0g -
Carbohydrate 6.5g - Fibre 2.1g - Sugar 1.3g Sodium 38mg Erythritol 23.2g
RSLA0168*