Tales from Garden to Table
|Posted on 19 May, 2015 at 0:30|
I made this cake for one of my Bushfood classes and it went down a treat. The wattle seed adds a unique nutty, slightly chocolatey flavour to the cake while the Lemon Myrtle adds a twist to the traditional lemon syrup.
100g plain flour
¾ tsp baking powder
¼ tsp bicarb soda
125g caster sugar
1/3 cup milk
3 tbsp. ground roast wattle seed
1 tbsp. lemon myrtle leaf finely chopped (fresh or dried)
1 tbsp. lemon rind
100g caster sugar
1/3 cup fresh lemon juice
3-5 lemon myrtle leaves
Pre-heat oven to 180oC. Grease and line a 20cm cake tin.
Cream butter and sugar till well combined then add eggs and beat until light and creamy.
Sift flour, baking powder and bicarb soda into the egg mixture.
Gently stir in the milk, wattle seed, lemon rind and lemon myrtle.
Spoon batter into prepared cake tin and bake for 30-35 mins or until a skewer inserted into the centre comes our clean. Prick the top of the cake all over with a fork and pour the syrup over the hot cake allowing it to soak in.
Gently heat sugar, lemon juice and lemon myrtle leaves until sugar is dissolved and mixture is syrupy.
Remove lemon myrtle leaves before pouring over hot cake.