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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.

Outback Chef, Outback Pride, Warndu

Lemon Myrtle Coconut Syrup Cake

Ingrediants:

Cake

125g 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 Coconut Syrup Cake

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.