Lamingtons with Raspberry Chia Jam
Ingredients
- 130g plain flour
- 1 tbsp. corn flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 50g sugar
- 100 ml soy milk or almond milk
- 3 tbsp. light-tasting vegetable oil
- 1 tsp apple cider vinegar
- 1 tsp vanilla paste
- 5 tbsp. aquafaba (no salt)
- 1/2 cup (50g) fresh or frozen raspberries, mashed
- 2 tbsp. lemon juice
- 1 tbsp. maple syrup
- 2 tbsp. chia seeds
- 120g dark chocolate
- 1/2 cup (120ml) soy milk
- 1+1/2 cup fine coconut
Preparation
Mix all the ingredients for the jam and put it in the fridge overnight
Preheat oven to 170⁰C. Line the tin with parchment paper
In a large bowl, mix soy milk and apple cider vinegar. Add sugar and oil. Mix well
In a different bowl, add the aquafaba and beat it with a electric whisk until thick and glossy
In the wet mixture bowl, add the shifted dry ingredients and mix until just combined. Add half of the aquafaba merengue and mix well. Add rest of the merengue and mix well
Pour the batter in the tin and even the surface. Bake for 15-20 minutes or until a toothpick comes out clean
After cooling, trim the ends and cut the cake into four rectangles. Then cut them in half horizontally
Spread the jam and cut the cakes into 16 squares or whatever size you wish. Smaller size is easier to dip the ganache
To make the chocolate ganache, place chopped chocolate in a small bowl. Heat soymilk until just before boil. Pour over the chocolate and stir together until well combined
Place coconut in a separate dish
Quickly dip each piece of cake into the ganache. Shake off excess and cover in coconut. Repeat with remaining cake. Cool them in the fridge until set
