Everybody’s favourite Australia Day snack, lamingtons are the pinnacle of Australian culture. They’re traditionally made from squares of butter cake or sponge cake, coated in an outer layer of chocolate sauce and rolled in desiccated coconut.
To sweeten your Australia Day, these Greek-Australian lamingtons are sure to bring smiles on the faces of your family and friends. But what makes a lamington Greek-Australian?
In this recipe, the Greek Amigdalopita (almond cake) is being combined with the well known Australian lamington cake. The tasty cubes of the Amigdalopita will be coated with chocolate and shredded coconut.
- 4 large eggs organic, free range
- 100 g melted butter grass-fed
- 2 tbsp stevia (or according to your sweetener power)
- 1 tsp baking powder
- 2 tsp lemon juice organic
- 1 tsp ground vanilla bean organic
- 1 tsp cinnamon organic
- 1 cup almond flour
- 2 tbsp psyllium husk powder
- 100 ml sour cream
- 1/4 tsp sea salt
- 300 g chocolate almond coating (see the link for the recipe in the instructions)
- 12 tsp shredded coconut flakes A tsp per piece of cake
- Using an electric mixer, beat the eggs with lemon juice, melted butter, stevia and sour cream. Add vanilla and cinnamon
- Combine the almond flour with psyllium and baking soda and sea salt
- Slowly keep adding the dry ingredients, spoon by spoon, into your egg mixture. Mix until it combines and creates a smooth mixture
- Place the mixture into a cake mould or baking sheet lined with baking paper and bake at 200ºC for 20 minutes
- Let the cake cool down and cut it into 4×4 cm squares
- Prepare the almond chocolate coating and use it while it’s still warm and soft. Coat each cube with the chocolate coating and then sprinkle from all sides with shredded coconut. Be careful not to add too much due to sugar content in shredded coconut
Total Time: 30 mins
Recipe from: Greek Goes Keto