Violet Crumble Dark Choc Honeycomb Lamingtons
Preheat oven to 160°C. Grease a 20 x 30cm lamington pan.
Line with baking paper, allowing 2 long sides to overhang.
Sift flour and baking powder into a bowl.
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.
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.
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.
Place Violet Crumble into food processor and blitz into a crumb.
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.