Nadia Lim joins Leah Panapa in The Long Lunch studio for Weekend Treats. Here's her recipe for baby coconut sponge lamingtons for you to try this weekend.
Baby Coconut Sponge Lamingtons - By Nadia Lim
When I was a kid I could never go past a lamington from the bakery, but now I find them on the dry side (not to mention stingy with the whipped cream and jam!). Say hello to these babies! I’ve used my (gluten-free) coconut flour sponge, coated in real chocolate and coconut, then crammed with whipped cream and my super-fruity Raspberry Chia Jam. They’re moist, light and delicious — and will delight anyone lucky enough to gobble one!
Makes 16 small lamingtons
Prep time 40 minutes
Cook time 40 minutes
1 store bought square sponge cake
desiccated coconut 100g
dark chocolate 125g, chopped
WHITE CHOCOLATE RASPBERRY LAMINGTONS
desiccated coconut 100g
freeze-dried raspberry powder (I used the brand Fresh-As, available from gourmet food stores) 1 tablespoon
white chocolate 150g, chopped
1. Bake Coconut Flour Sponge Cake (in a 20cm square tin instead of a round tin) using recipe on page 160. Once removed from the tin, store in the fridge, uncovered, for 1–2 hours to firm up (it firms the sponge up slightly, making it less crumbly and easier to cut). When ready to make lamingtons, trim edges off sponge cake, then cut into 16 neat squares.
2. For Chocolate Lamingtons, place coconut in a bowl. Gently heat cream in microwave or on stovetop, then stir in the chocolate until melted and a smooth, silky ganache forms. Leave to cool. Once cooled, dip in each piece of sponge and spread with chocolate over all sides (using a butter knife), then roll generously in coconut.
3. For White Chocolate Raspberry Lamingtons, mix coconut with freeze-dried raspberry powder in a bowl. Gently heat cream in microwave or on stovetop, then stir in the white chocolate until melted and a smooth, silky ganache forms. Leave to cool. Once cooled, dip each piece of sponge and spread with chocolate over all sides (using a butter knife), then roll generously in raspberry coconut.
4. Place lamingtons in the fridge for about 10 minutes to allow the coating to set, then cut in half, fill with whipped cream and a little dollop of jam.
· Coating the lamingtons with chocolate can get a little messy. To avoid a sticky mess, use one hand to hold the sponge while dipping and spreading with chocolate, and the other hand for holding the knife and rolling in the coconut.
· If you can’t get hold of freeze-dried raspberry powder, just coat the lamingtons in white chocolate and coconut and garnish with a raspberry dipped in a little chocolate (so that it sticks).
· If you are in a hurry and still want lamingtons, and don’t care if they’re not gluten-free, you could use a good shop-bought sponge and follow the recipe as is.
Energy 572kj / 136kcal
Sat Fat 8.3g
Energy 532kj / 127kcal
Sat fat 6.9g
Listen to the full interview with Nadia Lim above.
Leah Panapa filling in on Afternoon Talk for Wendyl Nissen, 12pm - 3pm on RadioLIVE and streaming live to the rova app on Android and iPhone.