GLUTEN-FREE LAMINGTONS WITH RHUBARB AND ORANGE JAM
Lamingtons seem to be the newest craze in locked-down Sydney and who are we to be left behind?
So we’ve been busily putting together this gluten-free version of the Aussie favourite afternoon tea treat.
We like to think of Lamingtons as being an Australian original but apparently they were actually invented in Wellington, New Zealand sometime prior to 1895, called Wellingtons, and served to Lord Lamington who, as the Governor of Queensland, was visiting New Zealand.
I’m sure, while very taken by the chocolate and coconut coated cakes, the Lord wouldn’t have actually asked for the recipe, but somehow it made its way to Queensland and there commenced the Aussie-original Lamington myth.
The cake in our version, a handy all-purpose buttercake, indetectably gluten-free, is a perfect foundation for many fillings, toppings or icings and makes an excellent base for our lamingtons.
The Rhubarb and Orange Jam is as delicious on toast or sitting on the base of a blind baked tart base ready to be topped with a frangipane mixture as it is sandwiching together the two lamington halves.
We’ve iced our lamingtons in dark chocolate ganache to give them a bit of an adult twist but a more family friendly version is to combine icing sugar, cocoa and a bit of soft butter all mixed together to a dipping consistency with some milk. Dunk the jam filled cakes to cover, toss in desiccated coconut and tuck in.
Hope you get with the craze.
Rosie
LAMINGTONS WITH RHUBARB AND ORANGE JAM
Makes around 36 x 3cm squares
For the Cake
200 gm unsalted butter, at room temperature
200 gm caster sugar
5 eggs, separated
½ orange, finely zested
60 ml coconut milk
15 ml coconut vinegar (or white wine vinegar)
1 teaspoon pure vanilla extract
250 gm Revenge Gluten-free Almond Plain Flour Mix
2 teaspoons gluten-free baking powder
Pinch salt
Pinch cream of tartar
Preheat oven to 150°C fan forced (170°C conventional). Line an 18cm x 28-30cm cake tin, or equivalent, with baking paper, grease and dust it with gluten-free flour.
Cream butter and sugar together until light and fluffy, add egg yolks one at a time until thoroughly combined. Add orange zest, coconut milk, vinegar and vanilla and mix to combine.
Mix together the gluten-free flour, baking powder and salt then fold into the butter mixture. Set aside.
Whisk the egg whites and cream of tartar until medium peaks form. Gently fold one third of the egg whites into the cake batter followed by the remaining egg whites.
Transfer to the prepared cake tin and bake for 35-40 minutes or until a skewer inserted into the centre of the cake comes out clean. Check after 25 minutes to ensure the top is not browning too much. Cover with a piece of foil if necessary.
Remove from the oven and place on a cooling rack until completely cool. Remove from the tin and remove the baking paper.
For the Jam
Makes 250ml
1 bunch rhubarb, washed and trimmed (about 400 gm)
150 gm sugar (or to taste)
1 orange, finely zested and juiced
Cut the rhubarb stems into 1cm lengths. Place in a saucepan, over a low heat, along with the sugar and orange juice. Stir occasionally until the sugar has melted and the rhubarb has exuded its own juice.
Increase the heat and simmer, stirring often to prevent the mixture from sticking to the bottom of the saucepan, until the liquid has completely evaporated and a very thick and pulpy mixture remains. Add the orange zest and stir to combine.
The jam is ready when a teaspoonful remains on the teaspoon when it is turned upside down. If it drops from the spoon, continue to cook for a further 3-5 minutes, stirring often before testing again.
Transfer to a clean dry jar.
For the Chocolate Ganache Icing
400 gm dark (55%) couverture chocolate, chopped
240 ml pure cream
Place the chocolate in a heat proof bowl. Place the cream in a saucepan or in the microwave and bring to a boil. Pour over the chocolate and stir until it is completely combined.
To Assemble
Rhubarb and orange jam (or a jam of your choice)
300 gm desiccated coconut
Chocolate ganache icing (or family friendly icing, see below)
Trim the sides of the cake and then slice the cake horizontally through the centre. Remove the top half.
Generously spread the bottom half with jam then place the other half back on top.
Cut the filled cake into squares or rectangles (we cut ours into 3cm squares).
Place the desiccated coconut on a tray.
There are two options for coating the cake in the ganache icing.
You can either keep the ganache quite warm and therefore more liquid by placing the bowl containing the ganache on top of a bowl containing hot water. One by one, dip the cake squares into the chocolate ensuring they are completely coated. Remove with a chocolate dipping fork or regular fork scraping off any excess ganache with a small spatula.
The alternative is to allow the ganache to cool to a spreading consistency and spread it over the six sides of each cake square.
Drop onto the coconut and toss to coat completely.
Allow to dry for an hour before storing in airtight containers.
The lamingtons will keep for up to a week if stored correctly.
TIP:
For a more family friendly icing:
750 gm pure icing sugar, sifted
60 gm dutch processed cocoa
25 gm soft unsalted butter
180 ml milk
Combine all ingredients in a large bowl. Stir to combine. Place on top of a saucepan half full of simmering water. The bowl should fit snuggly on top. Stir until the ingredients are completely melted and the mixture is smooth.
Place a jam-filled cake square on to a chocolate dipping or regular fork and dip the bottom of the cake in the chocolate icing. Using a spoon, drizzle the top and sides with chocolate. Allow the drips to subside then transfer to the tray of desiccated coconut. Coat with coconut and transfer to a tray to dry.