Violet Crumble Dark Choc Honeycomb Lamingtons

Violet Crumble Dark Choc Honeycomb Lamingtons



  • Step 1

    Preheat oven to 160°C. Grease a 20 x 30cm lamington pan.
    Line with baking paper, allowing 2 long sides to overhang. 

  • Step 2

    Sift flour and baking powder into a bowl.
    Add salt.
    Beat the eggs, sugar and vanilla in a large bowl until thick and pale.
    Sift one-third of flour mixture over the egg mixture.
    Fold until combined.
    Repeat with the remaining mixture. 

  • Step 3

    Pour butter and water around the edge of the bowl.
    Fold to combine.
    Pour into prepared lamington pan.
    Bake for 20-25 minutes or until mixture springs back when lightly touched.
    Cool slightly in pan for 5 minutes, with oven door slightly ajar.
    Turn onto a wire rack and allow to cool completely.
    Trim edges of the cake and cut into 15 squares. 

  • Step 4

    For chocolate icing, sift icing sugar and cocoa into a heatproof bowl.
    Add water and butter and stir until smooth.
    Place over a saucepan of warm water. 

  • Step 5

    Place Violet Crumble into food processor and blitz into a crumb.  

  • Step 6

    Place Violet Crumble on a plate.
    Use 2 forks to dip 1 cake square in icing.
    Shake off excess.
    Roll in Violet Crumble to coat.
    Transfer lamington to a lined tray.
    Repeat with remaining cake, icing and honeycomb.
    Set aside for 1 hour to set.

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