Firstly, we need you to know that we can’t take any credit for the culinary genius of this recipe. It was all Amy from the Holistic Ingredient. You can read her original lamington recipe here… this is just the Thermomix adaptation! These are actually delicious.
This recipe makes 12 Thermomix lamingtons if you follow the instructions to the letter. If you wish to make more, do double the recipe, but USE TWO TRAYS or a much bigger tray. Another alternative option is to ditch the filling and just have a single layer of cake covered in the chocolate icing and coconut. Then you will make 25.
This was featured as a free recipe on the T4B blog.
No: Gluten / Dairy
Contains: Egg / Nuts
Preparation Time 25 minutes
- almonds - 100g, blanched
- tapioca starch - 70g
- baking powder - 1tsp, GF
- coconut oil - 120g
- rice malt syrup - 90g, honey
- vanilla - 1 tsp, extract
- eggs - 3
- berries of choice - 55g, frozen
- chia seeds - 10g
- water - 15g
- maple syrup - 10g
- coconut oil - 65g
- cacao powder - 20g
- coconut milk - 25g, thick, we used canned – Ayam brand
- honey - 60g, rice malt syrup
- vanilla - 1 tsp, extract
- Preheat oven to 160 degrees. Grease / line a 23cm square cake tin.
- Grind 100g blanched almonds, Speed 7 / 15 seconds.
- Add 70g tapioca starch & 1 tsp GF baking powder. 3 quick turbo blasts. Set aside in a separate bowl.
- *No need to clean the bowl* Add 120g coconut oil, 90g rice malt syrup / honey & 1 tsp vanilla essence. Set 37 degrees / Speed 2 / 1 minute. Stop when the 37 degree light stops flashing and contents is liquid (eg. coconut oil has melted).
- Add butterfly. Crack 3 eggs into the bowl. Speed 4 / 2 minutes (MC on).
- Reduce to Speed 2, take MC off and spoon dry mixture in.
- Once all dry mixture has been added, turn off and make sure any dry mixture sitting on the butterfly has been pushed off into the batter.
- Mix on Speed 3 / 10 seconds.
- Pour into prepared cake tin. Bake in oven for 15 minutes. Keep an eye on it – should finish up with a golden brown top which is spongy to the touch.
- Remove from oven and allow to cool.
- Add all ingredients to the TM bowl. Speed 9 / 1 minute. Transfer to a bowl and leave in the fridge until required.
- Add all ingredients to the TM bowl. Speed 4 / 15 seconds. Push down sides if needed.
- Use your largest knife to cut any rounded edges off the cake so you have a perfect square. Ours was 20cm each side.
- Using the same knife and a measuring tape, cut the cake into squares. Ours were 4cm each side.
- Flip all the cake squares over so that the surface that was in contact with the baking paper is faced upward.
- Using a butter knife, spread the filling between each cake and sandwich together.
- Put the icing in a wide bowl. Using your fingers, pick up a ‘sandwich’ (i.e. 2 cake squares + filling) and put into the icing mixture and flip so that all surfaces are covered. Sit on a wire rack on top of a tray. Repeat for all sandwiches. After they had all been done, we put a spoonful of the icing mixture on the top of each cake and let it drop down to the tray so that the top was smooth.
- Put approx. 1 cup of dessicated coconut into a wide bowl. Using your fingers, pick up the chocolate-covered sandwiches and flip in coconut until covered (see video). Sit back onto wire tray. Repeat for all sandwiches.
- Put tray into fridge to set.