Not so glorious for baking though. That needs to be planned for days at least a little cooler...normally. However to meet the deadline for Mr P's re-invention of Lamington I had to brave a scorching hot day (36°C) and turn on the oven. It was totally worth it though.
This year I have decided to make a violet crumble styled "lamington". For those that have never been lucky enough to have had a violet crumble, let me enlighten you. A violet crumble is crunchy honeycomb (also called hokey pokey in some places) smothered in chocolate. You can see where i'm going with this...
The first job was to find a honeycomb flavoured cake (not a cake that was bubbly inside like a bee's honeycomb). I did find a wonderful one here at Anna's Kitchen. It is called a golden syrup cake, but since that's basically what honeycomb is, the flavour is perfect for this.
I then whipped up 150ml cream mixed with tablespoon of golden syrup for in between the layers. After sandwiching the layers together I drizzled a chocolate ganache over the top. And to top it off a shattering of violet crumble.
1/3 cup cream
Melt chocolate in the cream, mixing thoroughly
Allow to cool and use liberally