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Gluten-Free Lamingtons

Gluten Free Stories
These Gluten-Free Lamingtons are spongy, soft, buttery, jam-infused, flavorful, perfectly sweetened and so delicious!
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Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Dessert
Cuisine Australian, Gluten-Free, Low FODMAP, Vegetarian
Servings 15

Ingredients
  

For the Cake Sponge

  • 125 g unsalted butter(softened) (1/2 cup)
  • 180 g sugar (1 cup)
  • 1/2 tsp pure vanilla extract
  • 3 eggs
  • 250 g gluten-free flour (1 3/4 cups)
  • 3 tsp baking powder
  • 120 ml lactose-free milk (or dairy free) (1/2 cup)

Low FODMAP Jam or Spread (link of recipe in the instructions)

    For the Icing

    • 480 g Icing sugar (4 cups)
    • 20 g cocoa powder (1/3 cup)
    • 15 g unsalted butter 1 tablespoon
    • 140 ml lactose-free milk (1/2 cup)

    Coating

    • 100 g  desiccated coconut

    Instructions
     

    To make the cake sponge

    • Preheat oven to 180C/350F (or fan forced 160C/320F).
    • Grease a 20 cm x 30 cm / 8" x 12" cake pan. Line with baking paper (parchment paper), leaving an overhang on all sides (to make it easy to remove).
    • In a large mixing bowl, whisk together flour and baking bowder.
    • In a separate mixing bowl, combine butter, vanilla and sugar and beat with an electric hand mixer until pale and fluffy.
    • Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.
    • Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.
    • Pour the batter into the prepared pan and bake for 25 minutes until a skewer inserted into the centre comes out clean.
    • Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack (leave the baking paper attached). 
    • Cut cake in half horizontally, then each half into 15 squares (5 x 3), or 18 rectangles. Freeze for 1 to 1.5 hours or leave it in the fridge overnight

    To make the jam/spread

    To make the icing

    • Sift the icing sugar and cocoa powder into a large bowl. Warm the milk and butter in a small pan until the butter has melted. Add to the icing sugar and cocoa powder and stir until smooth. Leave to cool for a few minutes.
    • Place coconut in a shallow bowl or pan with a largish surface area.
    • Take the sponge out from the fridge or freezer, spread jam on one side and sandwich with another piece of cake.
    • Place a piece of cake in the icing and roll to coat using 2 forks. Transfer it into the coconut and quickly roll to coat all over in coconut. Transfer to tray.
    • Repeat with remaining sponges. Leave for 1-2 hours or until set.The finished lamingtons will keep in an airtight container for up to 2 days.
    Keyword Gluten-Free Lamingtons