Peanut butter lamingtons
- Prep time 10 mins
- Cook time 20 mins
- Servings 20
Ingredients
- 150 g caster sugar
- 2 large eggs, room temp
- 1/2 cup Sanitarium™ Natural Smooth Peanut Butter
- 3/4 cup So Good™ Unsweetened Almond Milk
- 150 g margarine, melted and cooled
- pinch salt
- 1 tsp vanilla essence
- 1 1/2 cups white self-raising flour (200 g)
- 2 Tbs cornflour (20 g)
For the glaze
- 3/4 cup So Good™ Unsweetened Almond Milk
- 100 g dark chocolate, coarsely chopped
- 1/4 cup cocoa powder
- 2 Tbs icing sugar
Garnish
- 1/3 cup chopped unsalted peanuts
- 1/3 cup desiccated coconut
Method
- Preheat oven to 180°C. Line base and two long sides of a 23 x 33 tin with baking paper.
- In a large bowl, whisk caster sugar and eggs for 1 minute until pale and foamy. Whisk in peanut butter.
- Add peanut butter, So Good Almond milk, margarine, salt, and vanilla, and whisk again until very smooth. Sift over flour and cornflour, and whisk once more until just combined.
- Transfer batter to prepared tin, smooth surface, and bake 18 – 20 min until the cake is golden and a toothpick inserted into the centre comes out clean. Cool in tin for 5 minutes, then turn out onto a wire rack and cool completely.
- To make the glaze, place So Good Almond milk in a saucepan over medium heat, warm until just steaming – do not boil. Remove pan from heat, add the chopped chocolate, and whisk until melted. Whisk in cocoa powder and icing sugar until smooth. Transfer glaze to a large measuring jug, or a medium bowl, and cool slightly.
- Trim edges of cake and cut into 20 pieces. Combine chopped peanuts and coconut in a small bowl. Using a fork to support a piece of cake, dip base into bowl of glaze, then spoon the chocolate glaze over top and sides to coat evenly. Transfer to a rack or piece of baking paper, and sprinkle top with coconut mixture. Repeat with remaining cake pieces.
Tips
- For a filled lamington, slice cooled cake into two layers through the centre, spread bottom layer with a thin coating of your favourite jam and drizzle with a bit of extra peanut butter. Replace top layer and continue from Step 6, to coat with chocolate glaze.
- If chocolate glaze thickens as you’re coating the cakes, place the jug into a shallow bowl of hot water and stir for a minute or two until it warms up.
Nutritional information
-
Per Serve
-
Energy (kJ)913
-
(Cal)218
-
Protein (g)5
-
Carbohydrate (g)20
-
Sugars (g)11
-
Dietary Fibre (g)1.6
-
Sodium (mg)152
-
Potassium (mg)180
-
Calcium (mg)38
-
Iron (mg)0.8