Pink Lamington recipe (Sugar and Gluten Free)
This healthy and amazingly delicious Pink Lamington recipe will keep the kids happy and Sugar Free for all the Australia Day celebrations.
In Australia, we celebrate Australia Day on 26 January. Lamingtons (either chocolate or strawberry) are an Aussie food Icon.
Whip up a batch to take to your Aussie BBQ, they will be a hit, even the junk food devotees will go back for another Strawberry lamington.
This Gluten Free / Grain Free sponge cake is so delicious and the home made strawberry jelly which the Sugar free sponge cake is dipped in is very simple and tasty. This recipe is the best Australia Day party food.
This healthy and amazingly delicious Pink Lamington recipe will keep the kids happy and Sugar Free, its the best Australia Day party food.
For the Sponge Cake
Eggs – 3
Butter – 100g softened butter
Rice Syrup – 2 Tablespoons
Natvia – 2 Tablespoons
Vanilla Extract – 1.5 teaspoons
Almond Meal – 3/4 cup
Arrowroot Flour – 1/2 cup
Baking Powder – 1 teaspoon
For the Strawberry Jelly
Fruit Tea – 2 tea bags of a Red coloured tea like Hibiscus, Rose Hip, Strawberry, Pomegranate, Raspberry etc
Strawberries – About 1 punnet – Frozen berries work really well
Natvia – 1 teaspoon
Rice Syrup – 1 teaspoon
Gelatin – 1 Tablespoon
Water – 1 cup boiling water
Desiccated Coconut – about 1 cup to roll the lamingtons in, shredded coconut looks great too
Preheat oven to 160C and line a small slice tray (or square cake tray) with baking paper, greasing the pan first helps the paper stick and therefore a neat looking sponge cake
Add wet sponge ingredients (eggs, softened butter, rice syrup, natvia and vanilla) to your food processor or blender and mix on a medium / high speed until everything is very well combined
Add the Almond meal, Arrowroot and baking powder and gently combine on a slower speed until the mixture is even
Pour / spatula the cake batter into your prepared tray and bake for 20 – 25 minutes until the sponge is golden brown and just firm to touch (no runny bits in the centre)
Remove from oven and allow to cool out of the slice tray
While your yummy sponge cake is baking and / or cooling you can make your homemade healthy strawberry jelly
Boil the kettle and brew 2 of your fruit tea bags in 1 cup of water
Place the vibrant red tea in a small saucepan with your strawberries (preferably frozen)
Let the strawberries cook down on a low heat then give them a really good mash with a potato masher to release all the colour and flavour
Strain the strawberry pulp out and return the fruit tea / strawberry juice to the stove on a low heat
Add the Natvia and Rice syrup and stir until dissolved the remove from heat
Now sprinkle the gelatin into the liquid, whisking as you go, stir until all of the gelatin is dissolved
Transfer the Jelly mixture into small bowl to cool then place in the fridge for a short while to start to firm up (if it is refrigerated too long it will start to turn solid, you need a thick liquid to dip the sponge into, easy to turn liquid again by gently heating up a little)
While the Jelly starts to thicken in the fridge, take a sharp knife and slice the cooled sponge into even pieces, I cut 24 slices
Place the sponge slices in the freezer to firm up for the “dipping stage”
Once the Jelly is nice and thick but still liquid remove it from fridge and get your production line ready 1) jelly to dip 2) coconut to roll 3) a tray to place the finished lamingtons on
Remove the slice from the freezer and begin the process, give them a really good soak in the jelly before gently rolling in coconut
Once all covered put your lamingtons in the fridge to set
Any extra jelly can be set in a jelly mould to enjoy
The Lamingtons last for a few days air tight in the fridge, Happy Sugar Free Australia Day!