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Fast Ed's garden herb, almond and rose petal cake

Drizzled with gin and rosewater. - by Fast Ed
  • 29 Sep 2020
Fast Ed's garden herb, almond and rose petal cake
Prep: 20 Minutes - Cook: 50 Minutes - Easy - Serves 12
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A luscious and rich cake that makes surprisingly good use of the incredible herbs around us, including one distinctly Australian flavour.

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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