Violet Crumble Dark Choc Honeycomb Lamingtons

Method

• 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.