Lemon Myrtle Cake

“This recipe is really close to me. My Aunt Susan made it – it’s just got a lot of nostalgia. Any time there was a family event, Auntie Susie would make a cake … I asked her to make a special recipe with some native ingredients, and that’s what she came up with.” – Matt Stone


  • 1 cup (140g) whole macadamias
  • 180g unsalted butter, softened
  • 150g caster sugar
  • 2 eggs
  • 300g plain wholegrain stone-ground flour (from health food stores or specialty grocers)
  • 2 tsp baking powder
  • 1 tsp bicarb soda
  • 185ml buttermilk
  • 2 tsp ground lemon myrtle with kakadu plum 
  • Edible flower petals, to decorate


  • 3 egg whites
  • 210g caster sugar
  • 210g unsalted butter, softened, chopped
  • 2 tsp ground lemon myrtle


  • 1. Preheat oven to 160°C. Grease the base and side of a 20cm cake pan and line with baking paper.
  • 2. Spread macadamias on a baking tray and roast for 12 minutes or until golden. Set aside to cool completely, then place in a small food processor and whiz until fine crumbs.
  • 3. Increase oven to 170°C.
  • 4. Place butter in the bowl of a stand mixer with the paddle attachment and beat for 3-4 minutes until smooth. Add sugar and beat for 5 minutes or until pale and creamy. Add the eggs one at a time and beat for a further 5 minutes, or until combined. Fold in flour, baking powder, bicarb, buttermilk, lemon myrtle and macadamias until combined. Pour into prepared pan and bake for 55 minutes- 1 hour until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
  • 5. For the icing, quarter-fill a medium saucepan with water and bring to a gentle simmer over medium heat. Place egg whites and sugar in the heatproof bowl of a stand mixer and set over the saucepan (don’t let the bowl touch the water). Whisk constantly until mixture has heated through and the sugar has dissolved. (Check by rubbing the mixture between your fingers to check for any sugar granules.) Remove from heat and, using the whisk attachment, whisk on medium-high speed for 3-4 minutes, until the mixture has cooled slightly and thickened to firm peaks.
  • 6. Swap to the paddle attachment and add the butter, 1-2 pieces at a time, beating well in between each addition. Once all the butter has been added, reduce speed to low and beat for 4-5 minutes until the mixture has cooled and thickened. Add the lemon myrtle and mix through.
  • 7. Spread icing over the top and side of the cake and decorate with flower petals, to serve.


First seen delicious.com.au


1 comment

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