High Protein Lamingtons

For the cake:

• 1/4 cup organic butter or coconut oil – melted
• 1 teaspoon vanilla bean paste
• 30g raw organic honey
• 2 whole eggs
• 1 teaspoon baking powder
• 30g spelt flour
• 45g almond meal

For the icing:

• Makes 70g – 3.5serves
• 30g Chocolate WPI/WPC
• 1 tablespoon coconut oil – melted
• 1 tablespoon almond milk
• 1 teaspoon cocoa powder
• 1 cup shredded coconut

For the chia raspberry jam:

• Makes 1 cup (190g)
• 1 and a half tablespoon chia seeds
• 1 cup frozen raspberries – about 1/2 cup once thawed and stirred
• 1 teaspoon raw organic honey
• 3 tablespoons water

To make the chia raspberry filling:

1. Step 1: Set oven to 160 degrees celsius.
2. Step 2: Thaw the raspberries. It’s okay to do this in the microwave, about 30 seconds should do.
3. Step 3: Combine all ingredients in a cup and stir well.
4. Step 4: Place in the fridge to set for a minimum of 30 minutes. Stir on regular intervals.

To make the cake:

1. Step 1: Line a mini loaf tin and set aside.
2. Step 2: Melt butter or coconut oil, with the honey and vanilla.
3. Step 3: Beat eggs with an electric mixer on high speed until smooth pale and creamy.
4. Step 4: Add butter/oil/honey mix gradually while continuing to beat.
5. Step 5: Fold in the almond meal, spelt flour and baking powder.
6. Step 6: Pour mix into prepared loaf tin and place in the oven.
7. Step 7: Bake for about 25 minutes or until a skewer comes out from the middle clean.
8. Step 8: Allow to cool slightly before turning out onto a cooling rack to cool completely.

To make the icing:

1. Step 1: Melt coconut oil in microwave for approximately 10-20 seconds.
2. Step 2: Combine all ingredients except shredded coconut in a bowl and stir until well combined.

To assemble the lamingtons:

1. Step 1: Trim cake into 3 equal rectangles, discard trimmings. Then slice each in half so you have a top and a bottom piece.
2. Step 2: Take a teaspoon of chia raspberry filling and spread over each bottom slice. Place top piece of cake on top of the jam.
3. Step 3: You are now ready for icing. Spread a tablespoon of icing over and around each lamington cake.
4. Step 4: Place the lamington cake into the shredded coconut and coat (make sure you do this before the icing sets!).
5. Step 5: Cut each in half to make 6 pieces.
6. Step 6: Place on a plate and enjoy!

Nicole Frain

Formerly working as part of Bulk Nutrients R&D team for many years, Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!