LEMON MYRTLE AND LAVENDER SYRUP CAKE
In this recipe, we'll be exploring Lemon Myrtle, a native bushfood with its bright citrus aroma and tangy lemon flavor.
Lemon Myrtle, scientifically known as Backhousia citriodora, is a native Australian plant that was traditionally used by Indigenous Australians for its medicinal properties, this versatile bushfood has found its way into contemporary cuisine, where it adds a burst of citrusy freshness to a wide range of dishes.
Known for its high concentration of essential oils, Lemon Myrtle offers a more intense and complex lemon flavor compared to its traditional citrus counterparts. Its leaves, when dried and crushed, release a fragrant aroma that can be used in various culinary applications, from savoury dishes to sweet treats and refreshing beverages.
In this recipe, we'll be featuring Lemon Myrtle and Culinary Lavender as the star ingredients, creating a light and invigorating dessert that showcases the unique flavours of Chin Chin Farm.
Enjoy!
RECIPE
Cake
60 gram butter at room temperature
1/2 cup caster sugar
1 egg at room temperature
1 cup self-raising flour
1/3 cup cup milk
1 tbsp powdered lemon myrtle leaves
Syrup
1/3 cup cup Water
1/3 cup sugar
1 tbsp Food Grade Dried Lavender Flowers
METHOD
Combine all the syrup ingredients in a small saucepan and bring to the boil. Simmer for 5 minutes, cover
2. Preheat oven to 180°C (160°C fan-forced).
3. Cream butter, sugar, egg, and lemon myrtle until light and creamy.
4. Stir in sifted flour and milk, beat lightly until smooth.
Pour mixture into a greased loaf tin and bake for 20-25 minutes.
Remove from oven when a skewer inserted into the cake comes out clean
Leave in the tin and poke holes into the cake using a skewer
Warm the lavender syrup up until just about to simmer, pour over the cake through a sieve to remove the flowers (although they are also ok left on)
Leave to cool in the tin then remove