Did you know that these scrumptious chocolaty treats were named after Lord Lamington? However, how they came to be square is a question slightly more shrouded in mystery.
Either designed around the appearance of Lord Lamington’s favourite hat, or made originally from dirt by the Lord’s youngest niece whilst she was making a ‘mud pie’ with a twist in her garden, it has never been officially confirmed, however what we do know is that the Lord’s niece had quite the vivid imagination.
Taking on the spirit of this sprightly little girl and her homemade mud pie, are these Lamingtons from Supercharged Food for Kids.
Getting children involved in the making of food is an enjoyable way to bond after a busy day or week of school, not to mention a pleasurable way to get hands on and have fun and just relax in the kitchen. Ok, maybe not relax completely but it sure will be entertaining! Minus the clean up 😉
With your children learning the ways of the quantities, measuring and mixing, their hard efforts don’t go a miss, a little reward of licking the bowl (we all do it!) will be sure to place a wide grin on their chocolate smeared faces!
So let’s grease those paws and pans and get baking to celebrate Anzac Day
- 6 large eggs
- 2 tablespoons rice malt syrup
- 1 teaspoon vanilla extract
- 55g (2oz) extra virgin coconut oil, melted
- 60g (21/4 oz/1/2 cup coconut flour
- 1 1/2 teaspoons gluten-free baking powder
- 180g (6 1/4 oz/2 cups) desiccated coconut
- 110g (3 3/4 oz/1/2 cup) extra virgin coconut oil
- 45g (1 1/2 oz) coconut butter
- 55g (2 oz/ 1/2 cup) cacao powder
- 60ml (2 fl oz/ 1/4 cup) almond milk
- 90g (3 1/4 oz / 1/4 cup) rice malt syrup
- pinch of ground cinnamon
- 1 teaspoon alcohol-free vanilla extract
Preheat the oven to 160°C (315°F)
Grease and line a 20cm (8 inch) square cake tin
Using an electric mixer beat the eggs with the rice malt syrup and vanilla until light and fluffy.
Beat in the coconut oil, then gradually beat in the coconut flour and baking powder until smooth.
Spoon the batter into the prepared tin and bake for 25-30 minutes or until golden brown and a skewer inserted into the centre comes out clean.
Remove from the tin and cool on a wire rack.
To make the icing, stir all the ingredients together in a bowl until smooth.
Spread out the desiccated coconut on a plate.
When the cake is cool, slice into squares and dip each square into the icing, coating well.
Roll in the coconut, ensuring all sides are covered.
Refrigerate to set the icing.
The Lamingtons will keep in an airtight container in the fridge for 3-5 days.
Recipe and images from Supercharged Food for Kids by Lee Holmes, published by Murdoch Books, RRP $24.99
Taking on the spirit of this sprightly little girl and her homemade mud pie, are these Lamingtons from Supercharged Food For Kids https://superchargedfood.myshopify.com/products/supercharged-food-for-kids-print-book