Low Carb Lamingtons

Directions

Raspberry Chia Jam

1. Put all of the ingredients into a blender and mix until it reaches your desired consistency (you might like your jam really smooth, or a bit lumpy!). Alternatively, if you like a thick & chunky jam and want to save time like us, you can jump ahead to step two!

2. Place the berries, chia seeds and water into a microwave safe bowl and microwave for 2 -

3. Reduce the heat and continue to stir until it has thickened – between 3 -

4. Refrigerate jam till thickened.

Cake

1. Preheat oven to 170 degrees

2. Prepare a square cake tin with baking paper.

3. In a large bowl whisk together eggs, milk and melted butter. Add Vanilla Cupcake Mix. Using a hand whisk, beat for approx. 30 seconds until the mixture is smooth and glossy. Batter will thicken.

4. Pour the cake batter into the cake tin.

5. Bake on the top shelf got 15-20 mins, or until the cake springs back when touched.

6. Remove from oven and cool on a cooling rack

   

7. Once cooled completely, pop in the freezer for 1-3hrs

Preparing the Chocolate

1. Have the desiccated coconut in a flat plate to roll the coated cake pieces in.

2. Have a bowl and wire rack ready to catch the dripping chocolate.

3. Cut the cake into even squares, should get 16 from the cake.

4. Melt the dark chocolate in the microwave for approx 60 sec.

5. While whisking, pour in 2 TB of cream and keep whisking. To create a thick runny chocolate

Preparing the Lamingtons

1. If you are adding the jam, cut the cakes in half and pop a teasp of jam and press the cakes together before coating.

2. Roll and coat the cake in the chocolate. Tip: Use 2 forks to help move the cake around, to make sure it's all covered.

3. Pop a wire rack over a bowl to allow the chocolate to drip off but not to waste it. Once dripped off.

4. Roll the coated cake in the coconut and coat all sides. Repeat until the whole batch is done

   

5. Allow the cakes to set in the fridge on some baking paper (minimum of 2 hrs or best overnight)