Berrylicious Lamingtons

In anticipation of all the fabulous festivities which will accompany Australia day, we have sparked up the creativity in the H&T Kitchen, and added little pizazz to the humble lamington. Bonzer!!!
Dinky-di (original) Lamingtons were first created through an accident at work by a maid-servant to Lord Lamington, the thoroughly-British (pommy) eighth Governor of Queensland.
The sheila (maid-servant) was working at Government House in Brisbane when she made a blue (mistake) by accidentally dropped the Governor’s favourite sponge cake into some melted chokkie (chocolate).
Lord Lamington suggested that it be dipped in coconut to cover the chocolate to avoid messy fingers.
The culinary result of the maid-servant’s error was proclaimed a magnificent success by all!  The Governor however is on the record as calling them “those bloody poofy woolly biscuits“.
H&TKitchen’s lamingtons are gluten free. We have borrowed the sponge cake recipe from Jo Seagar’s “It’s Easier Than You Think” cookbook. The recipe requires some juggling with hot sugar syrup and egg whites, so be sure to use your Stand Mixer for this one, or at the very least….. have an extra set of hands to help out.

You will need:

For the sponge:

  • 225g caster sugar
  • 45ml water
  • 4 eggs, separated
  • 1⁄2teaspoon vanilla essence
  • 225g corn flour, make sure it is gluten-free (cornstarch)
  • 1 teaspoon baking powder, gluten-free
  • 1⁄2teaspoon fine salt


For the filling:

250g mixed fresh berries

90g St Dalfour Rhapsodie de fruits – Wild Berry **

300g cream, lightly whipped (optional)


For the coating:

4 tbs dutch cocoa

100g maple syrup

100ml hot water

2 cups desiccated coconut


Preheat your oven to 180C (350F). Line one large tray (25 x 30 x 4cm) with baking paper.

Get your egg whites ready to whisk in your mixing bowl. Set aside.

Sift the cornflour, baking powder and salt. Set aside.

In a small saucepan, place the sugar and water. Bring to a boil. Stir every now and then to dissolve the sugar. Allow to boil until the sugar is completely dissolved, and the mixture is translucent. Turn the heat down while you prepare the egg whites.

Beat the egg whites with an electric mixer (preferably a stand mixer) until stiff. Slowly drizzle in the hot sugar mixture with the mixer running. Turn your mixer to the highest setting and beat for 3 minutes. Remove the whisk and mix in egg yolks and vanilla by hand.

Fold the cornflour into the egg mixture. Pour into the prepared tin.

Use a palette knife to level the mixture.

Bake for  18-20 minutes. Press the sponge gently. If it springs back, it is cooked.

Turn the sponge out onto a wire rack or baking paper to cool upside down. Allow to cool completely before proceeding with the next step.

Carefully cut the sponge in half.


IMG_0047In a bowl, squash the berries with a fork. Stir in the jam. Spread this mixture onto one half of the sponge. If you are using cream, spread it over the jam. Place the other half of the sponge on top and press down gently.

Place in the freezer for at least 2 hours, or until frozen through. Freezing allows you to handle the cake easily, especially when coating with the chocolate and coconut, and stops the lamington from ending up as a sticky mess.

Trim any uneven edges from the cake and cut the cake into 12 even portions. Return to the freezer while you prepare the chocolate sauce.

In a small bowl combine the cocoa and maple syrup. Stir in the hot water.

Lamington-gluten-free-australia-day-recipe-1Dip each piece of cake in the chocolate sauce, then roll in coconut.



Enjoy these little rippers!!

** we chose this jam because it contains no added can sugar, and is readily available from most supermarkets. Also…..its delicious!!! Can easily substitute it with whatever jam you have in your fridge.

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