Cherie Lyden’s Gluten free Lamington Recipe

Looking for a delicious and gluten-free treat? Try Cherie Lyden’s gluten-free lamington recipe.

It’s un-Australian not to be able to enjoy this iconic Australian cake! Cherie’s recipe is both gluten- and dairy-free and will give you a beautifully light result that will make everyone feel included.

Images and text from Gluten-Free Baking Made Simple by Cherie Lyden, photography by Ben Dearnley. Murdoch Books RRP $49.99.

Ingredients:

• 1/3 cup (115 g/4 oz) good raspberry jam
• 300 g (10½ oz) cocoa, sifted
• 100 g (3½ oz) gluten-free icing (confectioners’) sugar, sifted
• 1/3 cup (80 ml/2½ fl oz) coconut oil
• 300 ml (10½ fl oz) boiling water
• 3 cups (195 g/7 oz) shredded coconut

Sponge:

• 7 large eggs
• 3/4 cup (165 g/5¾ oz) caster (superfine) sugar
• 2/3 cup (110 g/3¾ oz) gluten-free self-raising flour

Method:

1. Preheat the oven to 180°C/350°F (160°C/315°F fan-forced) with the oven rack positioned in the middle of the oven. Grease a 32 x 18 x 3 cm (13 x 7 x 1¼ in) baking tin and line the base with baking paper.
2. For the sponge, whisk together the eggs and sugar in a saucepan set over a medium heat. Once the mix is hot to the touch (around 65°C/150°F), transfer it to the bowl of a stand mixer with the whisk attachment and whisk on high speed for 7–8 minutes, until light, creamy and doubled in volume.
3. Remove the bowl from the mixer and gradually sift in the flour, folding it through gently with a spatula as you go. Continue until all the flour has been added and everything is completely combined, then spoon the batter evenly into the prepared tin and bake for 30–35 minutes, until golden and lightly firm to the touch. Remove from the oven and leave to cool completely.

4. 

   Once cool, turn the sponge out onto a chopping board. Peel the baking paper off the base of the sponge and cut the cake in half horizontally using a bread knife.

5. Warm the jam a little and spread it generously over one of the sponge halves, then stack the other half of the sponge on top and even up the sides with your knife.
6. Cut the sponge sandwich into portion-sized pieces and arrange these on a plate or a wire rack. Transfer the plate or rack to the freezer and leave the sponge for 30 minutes to harden (this will make it easier to handle for icing).
7. Whisk together the cocoa, icing sugar, coconut oil and boiling water in a large mixing bowl until smooth and free of lumps.
8. Remove the sponge from the freezer and dip each portion into the chocolate icing, making sure it’s completely coated on all sides. Sprinkle all over with shredded coconut, then transfer to a lined baking tray for the coating to set.
9. The lamingtons are best left to set in the freezer for at least 15 minutes before serving.

Storage:

The finished lamingtons can be stored in the freezer for up to 1 week. Remove from the freezer and leave to sit for 20 minutes before serving.

Tips:

• Be sure to freeze the sponge slightly before dipping it into the icing – if the sponge is too soft it can fall apart in the icing mix.
• Replace the raspberry jam with strawberry jam if you prefer.

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