125 g, thawed
1 tbs, (white)
vanilla bean extract, alcohol free
granulated stevia sweetener
120 g, (½ cup for sponge, plus 4 tsp for ricotta filling and jam)
white self-raising flour
½ cup(s), (75g)
⅓ cup(s), (50g)
⅓ cup(s), (50g)
reduced-fat ricotta cheese
1 cup(s), (160g)
2 tbs, sifted
shredded or desiccated coconut
½ cup(s), (40g) shredded coconut
- Preheat oven to 180°C. Lightly spray two 20cm x 30cm lamington tins with oil. Line tins with baking paper, allowing it to hang over 2 long sides. Coarsely mash raspberries in a sieve over a bowl to discard seeds. Stir chia seeds and 2 tsp stevia through pulp and set aside.
- Using electric beaters, beat eggs and ½ tsp vanilla in a large bowl for 5 minutes or until thick and pale and mixture doubles in size. Gradually add ½ cup (110g) stevia and beat for 1 minute. Do not over-beat or the eggs will deflate. Sift flours 3 times onto baking paper (so none is lost). Gently fold flour mixture through egg mixture. Spread mixture into prepared tins and bake for 15 minutes or until lightly browned and springy to touch. Set aside in tins for 5 minutes before turning onto a wire rack to cool. While sponge is cooling, make cream.
- Using a food processor, process ricotta, remaining ¼ tsp vanilla and remaining 2 tsp stevia until smooth. Cover and refrigerate until required.
- To assemble lamington slice, lightly spray a 20cm x 30cm lamington tin with oil. Line tin with baking paper, allowing it to hang over the 2 long sides. Place one sponge in base of tin, spread with ricotta mixture. Dollop small spoonfuls of raspberry chia mixture over ricotta and gently spread in a thin layer (this helps keep layers separate). Invert remaining sponge on top. Cover with a sheet of baking paper and place another tin on top weighing down with 2-3 cans. Refrigerate for 1 hour.
- Sift icing sugar and cocoa into a heatproof bowl and stir in milk. Stir over a pan of simmering water until icing is warm. Spread over top of sponge and sprinkle with coconut. Allow to set.