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High Protein Lamingtons

Australia Day Lamingtons recipe from Bulk Nutrients

Makes: 6 servesCalories: 346Difficulty Level: HardPreparation time: 25 minutesCook time: 25 minutesTotal time: 50 minutes


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 Bulk Nutrients 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 is a professional international racing cyclist

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!

More about Nicole Frain

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