120 g unsalted butter, softened and cut into pieces, plus extra for greasing
80 g full cream milk
170 g gluten-free plain flour
120 g caster sugar
2 ½ tsp gluten-free baking powder
2 tsp natural vanilla extract
80 g pure cream
2 tbsp jam of your choice
150 g desiccated coconut
400 g pure icing sugar
50 g cocoa powder (gluten-free)
150 g full cream milk
1 tsp natural vanilla extract
- Preheat oven to 180°C. Grease a cake tin (20cm x 30cm) and line base with baking paper. Set aside.
- Place milk, butter, flour mix, sugar, baking powder, eggs and vanilla into TM mixing bowl and mix 10 sec/speed 4.This Thermomix lamington recipe means that even people with a gluten-free diet can join in the fun. They're perfect for afternoon tea or Australia Day.
- Scrape down sides of mixing bowl with the spatula and mix for a further 10 sec/speed 4. Transfer mixture into prepared cake tin and spread evenly with aid of the spatula. Lightly tap tin on benchtop to remove any excess air bubbles.
- Bake for 15 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow cake to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely (approx. 20 minutes). Clean and dry TM mixing bowl.
- For the chocolate icing, place all the ingredients into TM mixing bowl and mix 10 sec/speed 6, or until smooth.
- Scrape down sides of mixing bowl with the spatula and mix 3 sec/speed 4. Transfer icing to a bowl and set aside. Clean and dry TM mixing bowl.
- Insert butterfly whisk. Place cream into mixing bowl and whip until soft peaks form/speed 3.5, watching carefully through the hole in mixing bowl lid to avoid overwhipping. Remove butterfly whisk.
- Trim edges of cooled cake, then cut into halves. Spread one half of the cake with all of the jam and top with all of the whipped cream. Stack remaining cake half on top of the cream. Transfer into the refrigerator to chill for 20 minutes, or until the cream is firm enough to cut the cake into squares.
- Using a serrated knife, cut the layered cake into 12 portions (approx. 4.5cm x 4.5cm). Using a palette knife, run a knife around the cut surface of each lamington to remove any excess cream.
- Spread coconut onto a plate. Carefully rest a cake portion on a fork, and using another fork dip cake into the chocolate icing, spooning icing over the top and sides to completely coat cake. Allow any excess chocolate to drip off. Carefully transfer the cake onto a plate with coconut and roll in coconut to coat all sides evenly. Transfer to a wire rack. Repeat icing and coating with remaining lamingtons. Serve or transfer into a sealable container until ready to serve.