Passionfruit and Honey Lamington

Tanada Farm x Pomona Honey

Passionfruit & Honey Lamingtons

A sunshine-coast twist on an Aussie classic

Ingredients

Sponge Cake

  • 4 eggs

  • ¾ cup caster sugar

  • 1 tsp vanilla extract

  • 1 cup self-raising flour, sifted

Passionfruit & Honey Icing

  • 1½ cups icing sugar, sifted

  • ½ cup fresh passionfruit pulp (4–5 passionfruit)

  • 2 tbsp Pomona Honey

  • 1–2 tbsp milk (if needed)

To Finish

  • 1½ cups desiccated coconut

 Method

  1. Bake the sponge
    Preheat oven to 180°C (160°C fan). Grease and line a square cake tin.
    Beat eggs and sugar until pale and thick. Add vanilla, then gently fold through flour.
    Pour into tin and bake for 20–25 minutes, until springy to touch. Cool completely.

  2. Prepare the icing
    In a bowl, combine icing sugar, passionfruit pulp and Pomona Honey.
    Stir until smooth and glossy. Add milk a little at a time if needed — thick but pourable.

  3. Assemble
    Cut sponge into even squares. Dip each piece into the icing, allowing excess to drip off, then roll in coconut.

  4. Set & serve
    Place on a rack for 15–20 minutes to set before serving.

Tanada Farm Tip

Fresh passionfruit gives this lamington a bright, tangy hit — perfectly balanced by local honey sweetness.
Best eaten fresh, but keeps in an airtight container for up to 2 days....if it lasts that long