We’ve given this favourite Aussie classic a recipe makeover. Our version has all the flavoursome goodness of delicious lamington that we all know and love – minus the excess kilojoules.
- 1 X 3 second spray Always Fresh Simply Canola Spray
- 1/4 cup cornflour
- 80g reduced-fat dairy blend with canola
- 3 tbsp cocoa powder
- 2 cup icing sugar
- 1/3 cup desiccated coconut
Preheat oven to 190°C. Grease and line base of a 20cm square cake tin with baking paper.
Beat eggs with a pinch of salt. Add sugar and half of the vanilla.
Beat until thick and creamy. In a separate bowl, sift together flour, cornflour and baking powder. Add to egg mixture, then carefully fold through 60g melted dairy blend.
Pour cake mixture into prepared tin and bake for approximately 30 minutes, or until cake springs back when lightly touched. Leave in tin for 10 minutes before turning out onto a wire cake rack to cool. Cut into 20 squares. Meanwhile to make icing, dissolve cocoa in 1/3 cup boiling water. Place icing sugar in a medium size bowl. Add cocoa mixture, remaining canola blend and remaining vanilla essence. Stir well to combine.
Using a fork, skewer each cake square then spoon over warm icing to coat. Lightly sprinkle with coconut, then arrange on a lined baking tray and set aside.
It is a good idea to keep the chocolate icing warm when icing the lamingtons, so the icing doesn’t become too thick to work with. We kept our icing warm by sitting the bowl over a small saucepan of simmering water.