Recipe and photo by McKenziesfoods.com.au
To celebrate #NationalLamingtonDay on 21 July, Australian food manufacturer McKenzie's has developed a vegan recipe for fair dinkum Lamington lovers.
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Preparation time: 15 minutes
Cooking time: 25 minutes
Ingredients for approximately 18 small squares
Sponge cake:
- 140g Nuttelex, melted
- 1 cup caster sugar
- 2 tsp vanilla extract
- Good pinch of salt
- 300ml soy milk
- 2 cups and 2 Tbsp plain flour
- 4 tsp McKenzie's Baking Powder
Filling:
12 cup raspberry jam
Coating:
- 1 cup icing sugar, sifted
- 1/4 cup cocoa powder, sifted
- Good pinch of salt
- 160ml Soy milk
- 4 tbs melted Nuttelex (or other vegan margarine)
- 1 tbs hot water
- 2 cups McKenzie's Fine Desiccated Coconut (for rolling)
Method:
- Preheat oven to 175°C (160°C fan-forced). Line a 23x23cm square tin with non-stick baking paper.
- In a bowl, combine melted Nuttelex, sugar, vanilla, salt and soy milk. Whisk to combine. Add flour and baking powder and whisk to form a smooth batter. Do not overmix!
- Pour mixture into prepared tin and bake for 25 minutes or until a skewer inserted into the middle comes out clean.
- Leave to cool in tin for 5 minutes and then turn out onto a rack and allow sponge to cool thoroughly.
- Once cooled, split the sponge into half evenly with a serrated knife. Spread raspberry jam onto one side of the sponge.
- Neatly place sponge layers back together (one on top of the other)
- Cut the sponge into 18 squares (5cm x 5cm) and set aside in the refrigerator for 15 minutes whilst making the chocolate coating.
- To prepare the chocolate coating, whisk all ingredients to combine well (mixture is quite thin).
- Dip each sponge square into icing mixture and immediately roll in coconut. Repeat with remaining sponge squares. Store lamingtons in an airtight container in the refrigerator.
