Lamington Fingers With Rhubarb Jam. This lactose and gluten-free take on a baking classic will delight everyone at the table.
Makes 14 fingers
500g trimmed and chopped rhubarb (2 bunches)
2 cups caster sugar
2 tbsp lemon juice
2 tsp vanilla bean paste
1¾ cups gluten-free plain flour
1 tbsp gluten-free baking powder
1 cup caster sugar
¾ cup coconut oil, at room temperature
3 eggs, at room temperature
½ cup almond milk
2 tsp vanilla extract
Whipped Coconut Cream
2 x 400g cans full-fat coconut milk, chilled overnight
3 cups pure icing sugar
½ cup cocoa powder
50-75mls boiling water (add as needed)
2 cups desiccated coconut
To make rhubarb jam, place rhubarb, sugar, lemon juice and vanilla in a saucepan over a low heat. Cook, stirring, until sugar dissolves. Increase heat. Boil gently, stirring occasionally, for 20 to 25 minutes until jam has thickened and coats the back of a spoon. Cool. Makes 2 cups.
Preheat oven to 180˚C. Grease and line a 20cm x 30cm slice tin with baking paper. To make cake, sift flour and baking powder into a large bowl of an electric mixer. Add remaining ingredients. Beat on low to combine. Increase speed to medium and beat for 3 minutes or until pale and creamy. Spoon into prepared tin. Smooth the top and tap on bench to remove air bubbles. Bake for 25 minutes, or until cooked when tested with a skewer. Cool for 5 minutes in tin before turning onto a wire rack to cool completely.
To make coconut cream, open and remove cream from the top of each can. Reserve milk for another use. Beat with electric mixer for 2 to 3 minutes, until soft peaks form.
To make chocolate icing, sift the icing sugar and cocoa into a bowl. Add boiling water and stir until smooth.
Cut cake in 2 even layers. Spread one layer with 1 cup jam. Reserve extra jam for later use. Top with remaining cake. Chill until cake is firm enough to slice then cut in half lengthways. Cut each half into 7 fingers. Coat fingers in icing and roll evenly in coconut. Place on a wire rack to set.
Serve with coconut cream.