Celebrate Australia Day With Our Low-Calorie Lamingtons!

Nutrition // admin

Australia Day is around the corner!

There’s a lot to be proud of on this day, but celebrating in true blue Aussie style doesn’t mean you have to throw yourself into some of our nation’s more unhealthy traditions.

Your best bet? Approach Australia Day, like all other Red Flag Days, with moderation. There is nothing wrong with enjoying a beer at the pub or at a BBQ with mates but binge drinking is NOT a past time many would admit they are proud to claim as an Aussie tradition.

Get Sporty!

Why not get involved in other iconic Aussie activities? We are a self-declared nation of sport lovers.

It makes just as much sense to swap a schooner for some swimmers and head to a beach or pool; pop the meat pie down to pick up a racquet and play some tennis, or to dive into a game of backyard cricket rather than a bowl of chips.

Also read: The Best Alcohol Choices To Help You Stay On Track

Free 12WBT Recipe: Lamingtons

To help you put in play a healthier version of Australia Day with your friends and family, we thought we’d share our recipe for a not-so-naughty-but-very-nice version of a national icon – the lamington!

This recipe is great if you want to get the kids helping out in the kitchen. Ask them to ice the sponge cake, just make sure they get SOME of the chocolate on the actual cake!

Serves: 20 | Prep time: 30 min | Cooking time: 20 min | 139 Calories per serve

Ingredients

4 Medium Raw Egg (204g)
1/2 Cups Sugar (110g)
275g Icing Sugar
1/2 Teaspoons Vanilla Bean Paste (2g)
1/2 Cups Plain Flour (75g)
1/4 Cups Cornflour (30g)
1/2 Cups Cocoa Powder (40g)
80g Grated Desiccated Coconut

Method

1. Preheat oven to 180°C (350°F), lightly grease and line a 16 x 26cm (base measurement) baking tin baking paper.

2. Place eggs and vanilla in a large mixing bowl. Beat with electric beaters until thick and creamy. Gradually add the sugar, beating until sugar has dissolved. Gently fold in the sifted flour with a large metal spoon until just combined.

3. Pour mixture into prepared tin, bake for 20 minutes, or until golden and a skewer inserted into the centre comes out clean. Remove, set aside to cool for 5 minutes, then remove from tin, set aside on a wire rack to cool completely. Remove paper and trim edges and carefully cut into 20 even squares.

4. Combine cocoa powder and 140ml boiling water in a large bowl, stir until smooth. Add icing sugar, stir until sugar has dissolved. Working one at a time, skewer a square of cake on a fork and hold over bowl of icing. Spoon icing over to cover, letting any excess drip off. Sprinkle lightly with coconut. Set aside on a rack over a tray, until icing has set. Repeat with remaining cake to make 20 lamingtons.

Tip:

Make sure you beat the eggs well. The should rise to be four times the volume and this should take about 10 mins, if not more, with the electric beater! Also fold the flours in really gently, otherwise you will lose all the air you have just put in there.

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