• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Advertise
  • Issues
  • About
  • Competitions
  • Calendar
  • Contact Us
  • Facebook
  • Instagram
  • Twitter
  • Linkedin

DUO Magazine

Go to Category
  • HOME
  • Style
  • Health
  • Home + Travel
  • Community
  • Business
  • Arts + Events
  • Food + Drink
  • Seen
Home|Food + Drink|RECIPE: Giant Lamington with Raspberry Kakadu Jam

Food + Drink

RECIPE:
Giant Lamington with
Raspberry Kakadu Jam

Considered a gift of the Dreamtime, the Kakadu plum is Australia’s star superfood. They have exceptional nutritional and antiseptic properties.

Serves 6-8

Prep: 35 minutes
Cook: 40 minutes
Vegetarian | Gluten-free


A Whole New Way to Eat

Recipes and Images from

A Whole New Way to Eat
by Vladia Cobrdova 

(Murdoch Books).


6 eggs 

115 g (4 oz/1/3 cup) honey

80 ml (2½ fl oz/1/3 cup) melted coconut oil 

1 teaspoon vanilla bean paste

65 g (2½ oz/½ cup) coconut flour 

½ teaspoon baking powder 

100 g (3½ oz/1 cup) almond meal

35 g (1¼ oz/½ cup) shredded coconut

Kakadu Jam 

170 g (6 oz) raspberries, fresh or frozen and defrosted 

50 g (1¾ oz/¼ cup) coconut sugar

1 tablespoon Kakadu plum (salty plum) powder, or use the zest of 1 orange

45 g (1½ oz/¼ cup) chia seeds 

2 tablespoons coconut water

Cacao Frosting

40 g (1½ oz/¼ cup) coconut oil 

55 g (2 oz/½ cup) cacao powder

60 ml (2 fl oz/¼ cup) coconut cream

• Preheat the oven to 160°C. Lightly grease a 30 x 12 x 10 cm (12 x 4½ x 4 inch) loaf (bar) tin and line it with baking paper, leaving the sides overhanging.

• Use an electric mixer fitted with the whisk attachment to whisk the eggs and honey for 5 minutes or until well combined. Add the coconut oil and vanilla bean paste and whisk for another 2–3 minutes until well combined.

• Combine the coconut flour, baking powder and almond meal in a separate bowl. Gently fold into the egg mixture until just combined, then spoon into the prepared tin and bake for 40 minutes or until a skewer comes out clean. Remove from the oven and allow to cool in the tin.

• Meanwhile, to make the jam, combine the ingredients in a blender and blend until smooth. Transfer to a small bowl, cover and refrigerate for 15 minutes or until set.

• To make cacao frosting, put the coconut oil in a frying pan with 60 ml (2 fl oz/¼ cup) of water and cook over low heat until the oil melts. Add the cacao powder and coconut cream and stir for 2 minutes or until combined. Remove from the heat and set aside to cool.

• Transfer the cake to a serving plate. Spread with jam and drizzle with the frosting. Scatter with shredded coconut.


June 26, 2017
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Pin on Pinterest
Pinterest
Email this to someone
email

Reader Interactions

Primary Sidebar

Donohues January 2019
Shade View
Hillside Gardens
Metropole Hotel
DUO Interested Next Issue
logo
Every month, DUO captures the unique spirit of our region and grabs the attention of your community. We’ve been doing it for a decade, making DUO the go-to source for people living in or visiting Townsville and beyond. DUO showcases what’s hot, what’s on and who’s who with a dynamic blend of inspirational articles, lifestyle features, fashion, social pages, events and business news, it’s the place to be seen to build reputation, launch a new enterprise and keep the community in the loop about your news.
  • Facebook
  • Instagram
  • Twitter
  • Linkedin

Read It

Newsletter

  • This field is for validation purposes and should be left unchanged.
© 2019 DUO Magazine
  • Disclaimer
  • Privacy Policy
Web Design by iCreate