Prep:  30 minutes
Cook:  15 minutes
Makes:  24 lamingtons
Serves:  24
Average: 4.4 (15 votes)
Recipe by: Lakanto
The iconic food of Australia with a pink raspberry twist! This lamington recipe combines delicious sponge with raspberry icing and compote, creating the perfect traditional (and low sugar) dessert. This recipe saves you about 25g of sugar per serve. Enjoy with a nice cuppa.

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Low-carb Raspberry Lamingtons
Raspberry Icing
Raspberry Compote
Chantilly Cream
  1. Preheat oven to 180°C. Grease and line 25 x 20cm baking tray.
  2. Place 10 yolks and 90g Lakanto Baking Blend in a bowl and beat until pale.
  3. Sift the flours together, then fold into the yolk mixture.
  4. Fold in butter.
  5. Beat egg whites with remaining Lakanto Baking Blend and vanilla.
  6. Gently fold half the of egg whites into yolk mixture. Once incorporated, fold in the remaining egg whites.
  7. Spread batter into pan and bake for 15 minutes. Remove from oven, cover with a tea towel.
Raspberry Icing
  1. Place the butter and jelly crystals in a bowl, pour over boiling water and stir to dissolve butter.
  2. Sift in icing sugar, and whisk until smooth. Set aside to cool slightly.
  3. Cut sponge into 12 squares, dip in the icing, then roll in coconut.
Raspberry Compote
  1. Combine all the ingredients into a small pot and bring to the boil.
  2. Remove from the heat and allow to cool.
Chantilly Cream
  1. Whip the double cream until it forms soft peaks then gently mix in the vanilla and pure icing powder.
  2. Dollop the raspberry compote and cream between the two lamington squares.
FacebookPintrestX (Twitter)Google ClassroomShare via Email