Strawberry, Almond & Lemon Myrtle Syrup Cake

You can have your cake and eat it too with this intoxicating strawberry & lemon myrtle syrup cake by Tom Walton. Double up on the deliciousness with both strawberries and lemon myrtle in the cake itself and in the syrup poured over.

Lemon myrtle steals the show, a versatile native Australian botanical with enormous range of uses in the culinary world thanks to the intoxicating, herbaceous lemon flavour that it lends to food, beverages and cooking.

The ground leaves are added into the cake batter, replacing the usual lemon zest and infused the 6mm cut leaves into the strawberry syrup giving it an extra dimension of fresh, lemon flavour... so good.

The cake is best eaten the same day at room temp but does store well in the fridge for a few days.

Happy cooking.

Ingredients

Method

Makes 1 x 24cm cake

2/3 cup coconut oil, melted

1 cup caster or coconut sugar

3 eggs, room temp

1 1/2 tsp 1mm ground lemon myrtle leaves

1 ¼ cup coconut yoghurt

1 ½ cups plain flour, sifted

2/3 cups (almond meal)

2 punnets of strawberries, green stem removed

1 tbsp 6mm cut dried lemon myrtle leaves

2/3 cup water

1/2 up caster sugar

Extra coconut yoghurt to serve

Preheat an oven to 180C and grease and line the base of a 24cm springform cake tin with baking paper.
Cut half the strawberries in half for the cake and set aside.
Cut the other half of the strawberries into quarters for the topping and syrup. Set aside.
In a mixing bowl whisk together the coconut oil, sugar and 1 tsp of the ground lemon myrtle, until the sugar is dissolved then whisk through the yoghurt.
Add the flour, almond meal and baking powder and mix to just combine.
Spoon half the cake batter into the cake tin and push half of the halved strawberries into the cake mix, spoon over the remaining batter to cover and press the remaining halved strawberries over the top
Bake in the preheated oven for 35-40 minutes.
For the syrup, in a small pot combine the ingredients with 4 of the quartered strawberries and place over a low heat to infuse and cook for 10 minutes then let sit for 10 more minutes and strain off and keep warm.
When the cake comes from the oven, soon half the syrup over the hot cake and let it soak in then allow the cake to cool to room temp in the tin before removing the tin carefully and placing the cake onto a serving plate.
To serve, mix the quartered strawberries with the 2 tbsp of syrup and the remaining ½ tsp ground lemon myrtle.
Spoon these over the cake and serve with yoghurt if desired.

Looking to try Lemon Myrtle? Request a sample.

Strawberry, Almond & Lemon Myrtle Syrup Cake - Tom Walton

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