Thermomix Gluten Free Lamingtons

{ AUSSIE AUSSIE AUSSIE! GLUTEN FREE LAMINGTONS ARE HERE, THANKS TO THERMOMIX! }

{ INGREDIENTS }

    BUTTER CAKE
    120 g unsalted butter, softened and cut into pieces, plus extra for greasing 80 g full cream milk 170 g gluten free flour mix (see Tips) 120 g caster sugar 2½ tsp gluten free baking powder (see Tips) 2 eggs 2 tsp natural vanilla extract  
    CHOCOLATE ICING
    400 g pure icing sugar 50 g cocoa powder (gluten free) 150 g full cream milk 1 tsp natural vanilla extract  
    ASSEMBLY
    80 g pouring (whipping) cream 2 tbsp jam of choice (see Tips) 150 g desiccated coconut

{ METHOD }

Butter Cake

Preheat oven to 180°C. Grease a cake tin (20 x 30 cm) and line base with baking paper. Set aside.

Place milk, butter, flour mix, sugar, baking powder, eggs and vanilla into
mixing bowl and mix 10 sec/speed 4.

Scrape down sides of mixing bowl with spatula and mix for a further 10 sec/speed 4. Transfer mixture into prepared cake tin and spread evenly
with aid of spatula. Lightly tap tin on benchtop to remove any excess air bubbles. 

Bake for 15 minutes (180°C), or until a wooden skewer inserted into the
centre of the cake comes out clean. Allow cake to cool in tin for 5 minutes,
then turn out onto a wire rack to cool completely (approx. 20 minutes).
Clean and dry mixing bowl.

 

Chocolate Icing

Place all chocolate icing ingredients into mixing bowl and mix 10 sec/speed 6 or until smooth.

Scrape down sides of mixing bowl with spatula and mix 3 sec/speed 4. Transfer icing into a bowl and set aside. Clean and dry mixing bowl.

 

Assembly

Insert butterfly whisk. Place cream into mixing bowl and whip until soft peaks form/speed 3.5, watching carefully through hole in mixing bowl lid to avoid overwhipping. Remove butterfly whisk. 

Trim edges of cooled cake, then cut into halves. Spread one half of the cake with all of the jam and top with all of the whipped cream. Stack remaining cake half on top of cream. Transfer into refrigerator to chill for 20 minutes, or until the cream is firm enough to cut the cake into squares.

Using a serrated knife, cut the layered cake into 12 portions (approx. 4.5 x 4.5 cm). Using a palette knife, run knife around the cut surface of each lamington to remove any excess cream.

Spread coconut onto a plate. Carefully rest a cake portion on a fork, and using another fork dip cake into the chocolate icing, spooning icing over the top and sides to completely coat cake. Allow any excess chocolate to drip off. Carefully transfer cake onto plate with coconut and roll in coconut to coat all sides evenly. Transfer onto a wire rack. Repeat icing and coating with remaining lamingtons. Serve or transfer into a sealable container until ready to serve (see Tips).

 

TIPS

Please refer to the Gluten free flour mix recipe in this cookbook.

To make your own Gluten free baking powder, please refer to the recipe in this cookbook.

Jam can be replaced with marmalade. To make your own marmalade or jam, please refer to the recipes in The Basic Cookbookor Everyday Cookbook.

Lamingtons can be stored in the refrigerator for up to 4 days. Bring to room temperature (minimum of 30 minutes) before serving

Prep time: 25 minutes
Cook time: 1 hour 30 minutes
Total time: 1 hour 55 minutes
+ 12 +

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