This lamington recipe with jam filling starts with a simple gluten-free vanilla cream cake. This cake is dense and moist and the perfect base for these lamington squares. The density is what allows the cake to slice without crumbling into a billion bits. The addition of xanthan gum helps to create that density.
This Keto Lamingtons recipe makes 12 serves. 1 serving is 1 Lamington (just 3g net carbs per cake). Preheat oven to 170C/340F. Prepare a 9in square baking tin by greasing and lining with parchment paper. Set aside
I use a 20cm x 30cm baking tin which (in my opinion) makes the perfect size lamingtons. The sponge looks thin when baked, but when it cut into squares, smothered in chocolate icing, then covered in coconut and filled with a raspberry cream, it’s just right.
Like the pavlova, Aussies and Kiwis have been in a long debate about who can claim the chocolate lamington recipe as their own – and for good reason too, it’s so delicious that it’s very worthy of name claim. However there is no wonder that there has been confusion as to where the chocolate lamington originated from.