This delicious cake is flavoured with the dried leaves of the native lemon myrtle (Backhousia citriodora). It is a prize winning recipe made by Silvana Smith of Mullumbimby, NSW for the Northern Rivers Herb Festival. 


●  125g unsalted butter
●  250g caster sugar
●  4 large eggs
●  185g desiccated coconut
●  125g self raising flour
●  2 tsp ground lemon myrtle


Cream butter and sugar until light and fluffy. Add eggs one at a time and beat well after adding each one. Stir in coconut, flour and ground lemon myrtle gently until combined. Put mixture into a greased, base lined 20 cm (8") round cake tin and bake at 160 Celsius for 1 hour or until cooked.


●  150g sugar
●  cup of water
●  1 tsp ground lemon myrtle
●  Juice of 1 lemon


Bring all ingredients to the boil stirring until sugar is dissolved. Strain lemon myrtle from syrup and pour the syrup over cake as soon as it comes out of the oven. Leave cake to cool in tin before turning out.

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