For a sugar free sweet treat sure to tantalise the tastebuds and excite the little people in your life why not try these mini lamingtons from Carolyn Hartz’s new cookbook Sugar Free Baking.
150g unsalted butter, softened plus extra to grease
100g Perfect Sweet® xylitol
3 X-large eggs
200g almond meal
1 teaspoon gluten free baking powder
Pinch of salt
180 ml milk, lukewarm
1 teaspoon arrowroot
250ml cold water
20g pure cacao or good quality cocoa powder
60g Perfect Sweet® xylitol
20g butter, softened
150g desiccated coconut for coating
Preheat oven to 150˚C/130˚C fan-forced. Grease a 16cm square cake pan with butter and line with baking paper.
Use an electric beater to beat the butter and xylitol in a medium bowl until pale and fluffy. While beating, add one egg at a time, until well combined.
Combine the almond meal, arrowroot, gluten free baking powder and salt in a separate bowl and then add to the egg mixture. Mix on low speed. Stir in the milk until combined.
Pour mixture into lined cake pan and bake for 25 minutes or until a skewer inserted in the centre comes out clean.
Cool in pan for 10–15 minutes then turn onto a wire rack to finish cooling. Wrap with plastic wrap and refrigerate overnight to give the cake a chance to firm up before slicing.
Cut cake into 16 cubes.
Make a slurry with the arrowroot and 2 tbsp of the water in a small bowl. Stir in the remainder of the water and transfer into a small saucepan.
Stir in the cacao and the xylitol and bring to the boil, simmer for 2 minutes. Stir in the butter.
Using a fork, dip each square into the chocolate mixture, coating all sides, then roll in the coconut. Place on a rack to dry. Continue until all lamingtons are coated.
Sugar Free Baking is $29.95 and stockists will be listed on www.sweetlife.com.au as of October 2015.