A Delicious Twist On A Classic Australian Favorite: Spelt Flour Lamington

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: chocolate syrup

Carob powder offers a caffeine-free alternative with a similar flavor.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a low-calorie sweetener for a healthier alternative.

desiccated coconut

🥗Healthier: shredded coconut

💰Cheaper: toasted oats

Shredded coconut is a less processed option, while oats provide a similar texture.

Preheat the oven to 180˚C (350˚F) and grease and line a 23cm square cake tin.

Whip eggs until very fluffy, then gradually add sugar, ensuring it dissolves each time (5-8 minutes).

Triple sift the flour, then gently fold into the egg mixture by hand.

Pour in cooled melted butter 1/3 at a time and gently fold in.

Spread the mixture into the prepared pan.

Bake for 20-25 minutes or until a toothpick comes out clean.

Cool completely on a wire rack (best overnight if you have time).

For the chocolate coating, sift cocoa and icing sugar into a heatproof bowl, stir in milk, and gently simmer over a small saucepan of water until smooth or heat gently in the microwave in 2-3 bursts.

Cut the cooled cake into 16 squares (approximately 5 x 5cm).

Dip each piece into the chocolate using two forks, drain, then dip into coconut. Use a little coconut at a time to avoid clumping.

Chill in the fridge for 10 minutes to set the chocolate before enjoying.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens