Berry lamingtons
PREP+COOK TIME I HOUR (+ STANDING) MAKES 24
- 6 eggs
- 2/3 cup (150g) caster sugar
- 1/3 cup (50g) 100% corn cornflour
- 1/2 cup (65g) gluten-free self-raising flour
- 1/3 cup (45g) gluten-free plain flour
- 2 cups (500ml) pouring cream
- 1 tablespoon gluten-free icing sugar
- 3 cups (300g) desiccated coconut
BLUEBERRY JAM
- 375g blueberries
- 1 cup (220g) jam setting sugar
- 2 teaspoons finely grated lemon rind
1 Make blueberry jam.
2 Meanwhile, preheat oven to 180°C/160°C fan. Grease a 20cm x 30cm slice pan; line base and long sides with baking paper, extending the paper 2cm over the sides.
3 Beat eggs and caster sugar in a large bowl with an electric mixer for 8 minutes or until mixture is thick and creamy.
4 Triple-sift combined flours. Whisk flour mixture into egg mixture until just combined. Pour mixture into pan.
5 Bake cake for 25 minutes or until cake is dry to the touch and edges are coming away from the sides of the pan. Stand cake in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.
6 Whisk cream and icing sugar in a bowl with an electric mixer until firm peaks form. Cover; refrigerate until required.
This story is from the Issue 85 edition of The Australian Women's Weekly Food.
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This story is from the Issue 85 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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