“I love the flavour of melon, apple and mint, and I really wanted to make something using the combination.”
RASPBERRY, VANILLA AND CHOCOLATE LAMINGTONS
Makes 12 Prep + cooking time 1 hr (plus chilling)
“I make this for the kids all the time,” says Jaclyn Koludrovic. “The lime zest adds a bit of tartness and zing, and the coconut cream and cocoa powder makes it a bit fudgier and not too sweet.” Lamingtons can be made a day ahead.
185g softened dairy-free butter
1 tsp vanilla bean paste
220g (1 cup) caster sugar
3 eggs, at room temperature
270g gluten-free plain flour
2¾ tsp gluten-free baking powder
125ml (½ cup) almond milk, at room temperature
2 tbsp Dutch-process cocoa
175g raspberry jam Finely grated zest of ½ lime
200g shredded coconut
20g freeze-dried raspberries, crushed
ICING
500ml (2 cups) coconut cream
100g caster sugar
100g Dutch-process cocoa
oven to 180°C. Grease and line a 30cm x 20cm x 3.5cm lamington pan with baking paper. Beat butter, vanilla and sugar using an electric mixer until combined and creamy (5 minutes). Add eggs one
