Lemon Myrtle Coconut Syrup Cake
We love cooking little home baked goodies for our clients to enjoy on our eco tours or hikes. It's not too often we go home with anything left in the containers as they are usually devoured in minutes of serving.
Most of you know that we have a great bond and deep respect for the traditional owners of this land, and this is just one way we know how to honor Aboriginal culture.
It is our hope that by introducing you to the foods of the bush that you will begin your journey of self discovery into the world of Bushtucker and learn from those whose bond with the earth is second to none.
Our spices and herbs are only sourced through Aboriginal business's around Australia and we encourage you to get on board and support these amazing suppliers.
Ingrediants:
Cake
1/2 cup unsalted butter, softened
1 cup caster sugar
4 eggs
2 cups desiccated coconut
1 cup self raising flour
2 tsp of ground Lemon Myrtle
Syrup
1 cup sugar
1/2 cup water
1 tsp of ground Lemon Myrtle
Zest and juice of 1 lemon
Icing (optional)
This cake doesn't need icing but it is just as tasty with it.
3 egg whites
210g caster sugar
210g unsalted butter, softened
2 tsp of ground Lemon Myrtle
Rose petals (optional)
Method:
Cake
Step 1 - Preheat oven to 160 degrees
Step 2 - Cream butter and sugar until light and fluffy
Step 3 - Add eggs one at a time and beat well after adding each one
Step 4 - Stir in coconut, flour and ground lemon myrtle gently until combined
Step 5 - Put mixture into a greased cake tin and bake for 50 - 60 mins
Syrup
Make syrup about 5 mins before taking cake out
Step 1 - Bring all ingredients to the boil in a saucepan until sugar dissolves
Step 2 - Strain lemon myrtle from syrup and pour over cake as soon as it comes out of the oven
Step 3 - Leave cake to cool in tin before turning out
Icing
Step 1 - Fill a medium saucepan one-third full of water and bring to a light simmer
Step 2 - Put egg whites and sugar into a medium stainless steel bowl. Using a whisk, briefly mix until sugar has been incorporated
Step 3 - Place bowl over simmering water to create a double boiler and, stirring constantly, heat mixture until sugar has dissolved
Step 4 - Remove from heat and, using hand-held electric beaters, whisk at high speed for 10-12 minutes; it will become white, glossy and thick. Keep whisking until mixture is cool
Step 5 - Switch to a paddle attachment if you have one, then mix on medium speed, adding butter in four batches
Step 6 - Beat until thick and creamy, then add lemon myrtle and stir until combined
Step 7 - Spatula onto cake and decorate with edible flowers, if using
Lemon Myrtle is known as the Queen of the bushfood industry. It is a flowering plant in the family Myrtaceae, genus Backhousia and is endemic to subtropical rainforests of central and south-eastern Queensland, Australia. Other common names are sweet verbena tree, sweet verbena myrtle, lemon scented verbena, and lemon scented backhousia.
It has been used for food, in cosmetics, as an insect repellant in bush medicine and is probably the best known bush herb,with a strong lemon citrus flavour and aroma, great for adding some great flavour to any dish.