Louise's lighter lamingtons

Despite being a lighter low-cal option, these lamingtons still taste like a decadent treat.

• 5 eggs
• 70g (1/3 cup) caster sugar
• 2 tablespoons granulated Stevia blend (see tip, below)
• 1/2 teaspoon vanilla extract
• 150g (1 cup) self-raising flour
• 2 tablespoons cornflour
• 1/2 teaspoon baking powder
• 2 tablespoons extra virgin olive oil or melted coconut oil
• 150g (1 3/4 cups) desiccated coconut icing
• 100g dark chocolate (70-80% cocoa), coarsely chopped
• 50g (1/2 cup) raw cacao, sifted
• 1 tablespoon granulated Stevia blend
• 250ml (1 cup) milk or boiling water

Energy 451kJ	Fat saturated 4.00g
Fat Total 7.00g	Carbohydrate sugars g
Carbohydrate Total 8.00g	Dietary Fibre 1.00g
Protein 2.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180C/160C fan-forced. Grease the base and sides of a 20 x 30cm slice pan. Line with baking paper, allowing the long sides to overhang.

2. Step 2

   Use electric beaters to beat the eggs, sugar, stevia and vanilla in a bowl on medium-high for 3-4 minutes or until thick, pale and a ribbon trail forms when the beaters are lifted.

3. Step 3

   Sift the flours and baking powder over the egg mixture, in 4 batches, gently folding with a large metal spoon, adding the oil with the last batch. Pour mixture into the prepared pan. Smooth the surface. Bake for 20-25 minutes or until pale golden and cake springs back when lightly touched. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely. Trim cake edges. Cut into 32 pieces.

4. Step 4

   For the icing, combine all the ingredients in a heatproof bowl. Microwave on High, whisking every 30 seconds, for 1-2 minutes or until smooth.

5. Step 5

   Line a large baking tray with baking paper. Place the coconut in a shallow bowl. Using a fork, dip the base of the lamington in the icing. Holding the fork with the cake in 1 hand, spoon the chocolate icing over the cake to coat the sides. Allow excess icing to drip off. Roll in coconut to coat, pressing gently to secure. Transfer to prepared tray. Repeat with remaining cake. Set aside to set.

This quantity of Stevia is suitable for brands where 1/2 tsp Stevia is equivalent to 1 tsp sugar. If using Stevia extract powder, rather than a granulated Stevia blend, you will need to use much less. Brands vary, so check the packet, but as a guide, between 1/8-1/4 tsp Stevia extract powder is usually equivalent to 1 tbs sugar. Dark chocolate adds rich, indulgent flavour without adding too much sugar.