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Violet Crumble Lamingtons Recipe

Recipe Type:

Choc Honeycomb


Two Aussie favourites combine to bring you an earth shattering twist on a classic treat.


  • 225g plain flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 6 eggs, at room temperature
  • 155g caster sugar
  • 1 teaspoon vanilla extract
  • 50g unsalted butter, melted
  • 2 tablespoons warm water
  • 150g Violet Crumble 

Chocolate Icing Mixture

  • 470g icing sugar
  • 70g cocoa powder
  • 240ml boiling water
  • 75g unsalted butter, chopped and melted


  1. Preheat oven to 160°C. Grease a 20 x 30cm lamington pan. Line with baking paper, allowing 2 long sides to overhang. 
  2. Sift flour and baking powder into a bowl. Add salt.
  3. 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. 
  4. Pour butter and water around the edge of the bowl. Fold to combine.
  5. Pour into prepared lamington pan. Bake for 20-25 minutes or until mixture springs back when lightly touched.
  6. Cool slightly in pan for 5 minutes, with oven door slightly ajar. Turn onto a wire rack and allow to cool completely. Trim edges off the cake and cut into 15 squares. 
  7. To make the icing sugar, sift icing sugar and cocoa into a bowl.  Add melted butter and boiling water and whisk until smooth.. 
  8. 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 Violet Crumble. Set aside for 1 hour to set.

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