Ingredients
6 sprigs rosemary leaves, picked
18 lemon myrtle leaves, picked
8 bay leaves, torn
2 cups caster sugar
300g plain flour
2 tsp baking powder
150g almond meal
1 tsp fine salt
4 free-range eggs
2 free-range egg yolks
1 cup buttermilk
1 cup extra virgin olive oil
Juice of 1 lemon
1 Tbsp rosewater
¼ cup gin
1½ cups icing sugar, sifted
Edible flowers or dried rose petals and toasted flaked almonds, to garnish
Method
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Preheat oven to 180°C. Combine the rosemary, lemon myrtle and bay leaves with the caster sugar in a blender and pulse until the herbs are completely broken down. Pass through a fine sieve, then mix with the flour, baking powder, almond meal and salt in a large bowl.
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Separate one egg, reserving the white for later, then combine the yolk with the remaining eggs, yolks, buttermilk, oil, juice and half the rosewater in a bowl and whisk until smooth. Stir into the dry ingredients until smooth.
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Spoon the batter into a buttered and floured Bundt tin and bake for 45-50 minutes, until a skewer can be inserted and removed cleanly. Cool in the tin for 5 minutes, then invert onto a wire rack. Drizzle cake immediately with gin and allow to cool.
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Whisk the icing sugar, reserved egg white and remaining rosewater until a thick glaze forms. Drizzle over the cake, then garnish with rose petals and toasted flaked almonds.
