1 cup gluten-free polenta
125g butter, at room temp
1/2 cup castor sugar
1 Tbsp finely grated orange rind
2 Tbsp orange juice
1 cup almond meal
1 tsp gluten-free baking powder
2 cups desiccated coconut
Grease a 18 x 28 rectangular slice pan. Line the base and 2 long sides with baking paper extending the baking paper 2cm above edges of pan.
Using electric blender, blend polenta until it becomes fine in texture.
Beat butter and sugar in a small bowl until light and fluffy. Gradually add eggs, one at a time, beating well after each one. Stir in orange rind and juice, then combined polenta, almond meal and baking powder. Spoon mix into prepared pan and smooth top using a spatula.
Cook in a hot oven (200) for 20 mins, or until cooked when tested. Stand in pan for 5 mins, before turning onto a wire rack to cool. Cut cold cake in 4cm squares and freeze overnight.
1/2 cup cocoa powder
1/2 cup gluten-free icing sugar mix
200g butter, melted
Combine sifted cocoa powder and icing sugar mix into a medium bowl. Whisk in butter until smooth.
Dip cake squares, one at a time, in icing then drain off excess. Toss in coconut to coat all over. Place on a wire rack and refrigerate to set.
Store in an airtight container.
Tip: For best results, make the lamingtons one day before icing.