Orange, Honey and Cinnamon Myrtle Madeleine
This is a very clever recipe combining our Cinnamon Myrtle with orange and honey. Received from https://www.instagram.com/crumbs_and_corks
3/4 cup plain flour
1/2 tsp baking powder
1 tsp cinnamon myrtle (I added a little more it depends how strong you want the flavour) https://www.flavoursofoz.com.au/product/cinnamon-myrtle-leaves-dried-and-ground-copy-2/
1/3 cup sugar
grated zest of 1 orange
2 Tbsp honey
1 tsp vanilla extract
6 Tbsp butter, melted and cooled
Preheat oven to 180C
Grate orange rind and add sugar and stir to combine.
Add in eggs and whisk for 2 minutes until light and fluffy.
Whisk in honey and vanilla and then swap to a spatula and gently fold in flour and dry ingredients and combine.
Add in butter and stir gently
Grease madeleine tray and I sprinkle flour and tip off excess to prevent sticking Spoon mixture into each mould until full. Bake in 180 degree oven for 10-12 minutes or until golden on top
Tip out tray onto cooling rack and madeleines will pop out
Some people cool mixtures in fridge before baking but I didn’t
The topping of this cake reminds one of Australia’s and New Zealand’s all time favourites, the ANZAC biscuit – with a delicious native twist
125g butter, softened
1 tsp vanilla essence
85g ground almond
1 tbsp cocoa
2 tsp Wattleseed ground https://www.flavoursofoz.com.au/product/wattleseed-roasted-ground/
30g shredded coconut
200g self raising flour
320g sour cream or natural yoghurt
50ml black coffee, strong
4 tbsp golden syrup
80g flaked almond
30g shredded coconut
80g rolled oats
Cake Method :
Cream the butter, sugar and eggs. Add all other ingredients and combine gently. Bake in preheated oven at 160 degC for 1 hour until cooked through.
Topping Method :
Place butter, water and sugar in a saucepan and heat gently while stirring. When the mixture is pale gold, remove from heat and stir in the remaining ingredients. Pour this mixture over the cooked cake then return to the oven for 10 minutes or until topping has set.
Guaranteed WOW-factor. Claudia’s Apple Cake with Strawberry Gum.
Here is the recipe:
125 ml apple puree
3 large Granny Smith apples – diced
375 g self-rising flour
1 tsp mixed spice
1 tsp cinnamon
1 tsp forestberry (strawberry gum)
2 cups of sugar
½ tsp salt
125 g butter
3 large eggs
½ cup of vegetable oil
2 tsp vanilla essence
Melt butter in bowl. Add all ingredients, except apples. Mix with electric mixer. Fold in diced apples and pour in prepared cake tin (approx. 22 cm diameter).
Bake in preheated fan forced oven at 180C for 50 min or until firm and golden on top
Damper is an iconic and traditional Australian dish (soda bread), historically prepared by swagmen, drovers, stockmen and other travelers. Our recipe uses Aniseed Myrtle as flavouring
Ingredients: (for 12 pieces)
500 g self-raising wholemeal flour
2 tbsp aniseed myrtle ground
½ tsp mountain pepper
15 ml macadamia nut oil
200 ml milk
Pre-heat oven to 180°C. Mix flour and aniseed myrtle. Add oil and milk and mix roughly using hands (do not overwork). Roll into log and divide into handful sized balls. Place the damper onto a flour dusted baking tray and bake for 15-20 min. until golden brown.
A native twist to an all-time favorite with your coffee.
250 g butter
1/2 cup caster sugar
2 tbsp wattleseed
2 1/2 cups plain flour
1/2 cup rice flour
Cream butter, sugar and wattleseed. Mix in remaining ingredients.
Spread mixture into a baking tray, cover with greaseproof paper and press into a slice about 1 centimetre thick.
Bake at 170ºC fan forced for 20-30 minutes. Slice while still hot.