An Australian staple for any occasion.
Sundays are usually special as they are. But this Sunday 21 July marks one of, if not, the most important days of the year for Australian foodies – Lamington Day. The humble little sponge is the perfect accompaniment for any party or social gathering. So to celebrate, we’re here to make every day Lamington Day, thanks to our friends at WW.
Using foodie magic, we’ve turned the traditional lamington into a slice using a home-made raspberry chia jam. Using this healthy treat twist, this Lamington Slice is delicious but it’s not suspicious.
125g frozen raspberries thawed
1 tbsp white chia seeds
3/4 tsp vanilla bean extract alcohol-free
120g granulated stevia sweetener
1/2 cup white self-raising flour
1/3 cup cornflour
1/2 cup plain flour
200g reduced-fat ricotta cheese
1 cup icing sugar
2 tbsp sifted cocoa powder
2 tbsp skim milk
1/2 cup shredded or desiccated coconut
1. Preheat oven to 180°C. Lightly spray two 20cm x 30cm lamington tins with oil. Line tins with baking paper, allowing it to hang over two long sides. Coarsely mash raspberries in a sieve over a bowl to discard seeds. Stir in chia seeds and two tsp of stevia through pulp and set aside.
2. Using electric beaters, beat eggs and ½ tsp vanilla in a large bowl for five minutes or until thick and pale and mixture doubles in size. Gradually add ½ cup (100g) stevia and beat for one minute. Do not over-beat, or the eggs will deflate. Sift flours three times onto baking paper (so none is lost). Gently fold flour mixture through egg mixture. Spread mixture into prepared tins and bake for 15 minutes or until lightly browned and springy to touch. Set aside in tins for five minutes before turning onto a wire rack to cool. While the sponge is cooling, make the cream.
3. Using a food processor, process ricotta, remaining ¼ tsp vanilla and remaining two tsp stevia until smooth. Cover and refrigerate until required.
4. To assemble lamington slice, lightly spray a 20cm x 30cm lamington tin with oil. Line tin with baking paper, allowing it to hang over the two long sides. Place one sponge in the base of the tin, spread with ricotta mixture. Dollop small spoonfuls of raspberry chia mixture over ricotta and gently spread in a thin layer (this helps keep layers separate). Invert remaining sponge on top. Cover with a sheet of baking paper and place another tin on top weighing down with two to three cans. Refrigerate for one hour.
5. Sift icing sugar and cocoa into a heatproof bowl and stir in milk. Stir over a pan of simmering water until icing is warm. Spread over the top of the sponge and sprinkle with coconut. Allow to set.
Feature image: WW website