Desert Lime and Sea Rosemary Macadamia Cake

This, my friends, is bloody delicious, if I do say so myself. Easy to make, easier to eat in its entirety. Moist, buttery, sweet and sour all in one slice. Probably don't eat it all in one go!

Desert Lime and Sea Rosemary Macadamia Cake

Serves 8 - 10

Prep Time: 10 minutes

Cooking Time: 1 hour

Ingredients:

• 4 free-range eggs
• 165g caster sugar
• 180ml macadamia oil
• 2 tablespoons finely chopped sea rosemary
• 100g desert limes, finely chopped
• 255g self-raising flour
• 1/2 teaspoon Murray River pink salt

For the icing:

• 120g icing sugar, sifted
• 60g butter, chilled and grated
• 60ml lemon myrtle infused olive oil (or macadamia oil)
• Desert limes and sea rosemary, to garnish

Note: If you want a thicker layer of icing over the cake, double the icing recipe.

Method:

Preheat the oven to 160°C. Brush a 23cm cake tin lightly with oil.

In a large bowl, beat the eggs for 30 seconds with an electric mixer. Add the sugar and beat until the mix is foamy, pale and increased in volume. While the mixer is still running, slowly dirzzle in the macadamia oil until mixed in. Stire in the rosemarey and lime.

In a separate bowl, sift the flour and stir in the salt. Using a low speed, mix the dry ingredients into the egg mix. Mix until combined.

Pour the batter into the tin and bake for 50 minutes, or until golden brown and a skewer inserted into the middle comes out clean. Allow to cool for 10 minutes in the tin, then turn out onto a wire rack to cool completely.

To make the icing: mix the icing sugar with the butter and oil to form a soft icing. Spread evenly over the cake. Decorate with sprigs of sea rosemary and limes.

Learn more:

Learn more about Desert Lime or how to use this product as a substitute for fresh Australian Native's.