Low-Carb Lamingtons

Step 1: Preheat the oven to 180°C and line a 20cm square cake tin with baking paper.

Step 2: To make the vanilla sponge, place the almond meal, baking powder, vanilla and sweetener of choice in a bowl and mix well and then add the coconut cream, eggs, salt, water and butter or ghee, and stir to form a batter and then pour the mixture into the prepared cake tin and bake for 35–40 minutes, or until lightly golden on top and a skewer inserted into the centre comes out clean and then remove from the oven and leave to cool completely.

Step 3: While the cake is cooling, make the raspberry jam - place all the ingredients in a saucepan over medium–high heat, cover with a lid and bring to the boil and then reduce the heat and simmer, uncovered, for 15–20 minutes until reduced and slightly thickened. Remove from the heat and leave to cool and thicken further.

Step 4: Slice the cake into 6 even squares, then cut each square in half horizontally and spread a small amount of the jam over the cut side of the bottom pieces, then sandwich with the top pieces.

Step 5: Transfer to a wire rack and chill in the fridge for 15–20 minutes.

Step 6: For the chocolate coating, place the chocolate in a bowl and the coconut in another bowl.

Step 7: Remove the rack from the fridge and set it on top of a baking tray and spoon the cooled melted chocolate evenly over the chilled lamingtons and sprinkle over the coconut, then return to the fridge for 10–15 minutes for the chocolate to set. Enjoy!