We Aussies love our icons big.
The Giant Mango, Banana, Pineapple, Orange, Potato, Prawn and Apple.
The big Bench, Dog on the Tucker Box, Sheep, Lamb, Koala, Cod and Barramundi.
The huge Ned Kelly, Wine Bottle, Merv Hughes Mo, Rocking Horse, Winch and Tap. Yep, there’s s big monument to a tap in Cowes!
We also love our Aussie treats (some of which have potentially non-Aussie origins; but let’s not go there!). Lamingtons are a classic Aussie treat; a sponge filled with jam and cream then covered in chocolate and coconut. The Country Women’s Association (the masters of the baking section at the Ag.Show) specify that a Lamington should be a 4cm square but in the tradition of great Aussie icons I decided to gigantify it!!
This Giant Lamington is big… but not too big that you can’t eat it all! It is made up like a layer cake with layers of sponge, jam and cream, then covered in chocolate ganache and coconut. This is a Giant Australia Day treat! It fits in right along side slightly burnt snags, warm beer at the cricket and the predictably out of tune National Anthem. If Lamingtons aren’t your thing (crazy!) other Australia Day treats include the Pavlington Cake, Lamington Cupcakes, Anzac Truffles and the impressive Passionfruit and Choc-Chip Layer Cake.
A gigantified Aussie Icon!
- Vanilla Sheet Cake
- 1 Cup Sugar Free Berry Jam
- 1 1/2 Cups Whipped Coconut Cream
- 1 serve Chocolate glaze
- 1 Cup Desiccated Coconut
- 6 Eggs, separated (best at room temperature)
- 1/2 Cup Maple Syrup
- 1 Tablespoon Vanilla Extract
- 1/2 Cup minus 1/2 Tablespoon Milk (of Choice)
- 1/2 Tablespoon Vinegar (or Lemon Juice)
- 3/4 Cup Coconut Flour
- 2 teaspoons Baking Powder
- 2 Cups of Strawberries or Raspberries; diced (frozen is fine)
- 2 Tablespoons Maple Syrup or Honey (optional depending on the sweetness of the berries)
- 2 Tablespoons Water
- 2 teaspoons Gelatine
- 1 can Coconut Cream, 400ml can (see above notes on types of coconut creams), opened and in fridge overnight
- 2 teaspoons Maple Syrup
- 2 teaspoons Vanilla Extract
- 1/2 Cup Cocoa
- 2 Tablespoons Maple Syrup
- 1/2 Cup Coconut Cream
- 1/3 Cup Water
- 3 teaspoons Vanilla Extract
- 2 teaspoons Gelatine
- 2 Tablespoons Water
- This cake can be constructed in a 5 or 6 inch square cake tin (mine was 5 ½ inches). Make sure at least 2 of the squares are complete. The scraps will be used to complete the middle layer. Cut the square pieces from the sheet cake.
- Take the square tin and line the bottom with baking paper. Line the sides of the tin as well, ensuring that the paper goes above the level of the tin edges (you can always add the 2 layer if needed during construction). Make sure the paper is greased.
- Place a full layer of vanilla sheet cake on the bottom of the tin. Spread 1/2 of the Sugar Free Berry Jam evenly over the cake to the sides if the tin. Spread 1/2 the Whipped Coconut Cream over the jam.
- Place the pieces of cake on top (i.e. not the complete piece) and spread with the remaining jam and then the remaining cream. Place the last piece of cake on top.
- Cover the cake in the tin with plastic wrap and place the cake in the freezer for a minimum of 2 hours (you can leave it there for up to 1 day). This helps to set the layers of the cake.
- Remove the cake from the freezer and immediately invert onto a wire/cooling rack. Place the wire rack over a baking tray (this catches the chocolate drips- the left overs taste awesome!).
- Pour the Chocolate coating evenly over the Giant Lamington.
- Use a metal spatula (or flat knife) to spread the coating over the side edges of the coat. Do this 2-3 times to get an even covering.
- If necessary, reuse the chocolate that has dripped into the tray.
- Once the Giant Lamington is completely covered sift the coconut over the top and sides (you may need to get messy and throw the coconut over the sides).
- Place in the fridge and allow to set for at least 1 hour before serving.
- Very carefully, transfer to a serving plate before serving.
- Keep in the fridge.
- Preheat the oven to 175C/350F.
- Line and grease a 32cm x 27cm baking tray (a similar size will be fine. Just make sure you'll be able to cut at least 2 5-6 inch squares out and have left overs for the 3rd layer).
- Place the egg whites into the clean bowl of a kitchen stand mixer fitted with a whisk attachment.
- Whisk the egg whites on medium/high until soft peaks form.
- Slowly add the maple syrup, 1 tablespoon at a time, until large peaks have formed,
- Continue whisking on medium/high and add the vanilla extract.
- Add the egg yolks, one at a time. Only add the next yolk when the previous one has been fully incorporated.
- In a small bowl combine the milk and vinegar.
- Whilst still whisking, pour the milk mix into the egg mixture.
- In a separate bowl, lightly whisk the coconut flour and baking powder together. Ensure that the coconut flour has no lumps in it.
- Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour).
- Once incorporated, return the whisk speed to medium/high to fully mix all the ingredients.
- Pour the cake mixture into the prepared tin and bake for 18 minutes, or until cooked through.
- Remove from oven and allow to cool in the tray.
- Place the berries and maple syrup in a saucepan over medium heat.
- Bring to boil, stirring constantly.
- In a small bowl, add the gelatin to the water and allow to sit for 3 minutes.
- Once boiling, reduce heat to medium and add the gelatin mixture.
- Whisk to combine and allow to simmer for 8 minutes, or until the fruit has broken down.
- To make a smoother jam, use a masher or a food processor.
- Store in fridge
- Scoop the thickened cream from the tin, discarding the watery liquid at the bottom.
- Place the cream in a mixing bowl of a kitchen stand and beat using a whisk attachment.
- Add the maple syrup and vanilla and continue whisking until thick (this can take up to 10 minutes depending on the quality of your cream).
- Depending on your taste buds you may require more sweetener.
- Keep refrigerated.
- Place all ingredients (except for the gelatin and 2 Tablespoons of water) in a saucepan and bring to a rolling boil over medium heat, stirring continuously.
- Boil for 2 minutes, stirring continuously. The mixture will be shiny and thickened.
- Take off the heat and allow to sit for 3 minutes.
- Meanwhile, sprinkle the gelatin over 2 tablespoons of water and allow to sit for 5 minutes.
- Add the gelatin mixture to the chocolate and whisk until dissolved.
- Allow to sit for 3 minutes before using immediately.
- If not using immediately, reheat slightly to loosen.
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/