Ingredients
Method
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.
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.
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.
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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