Peppermint Magazine – August 2019

cake

150ml rice bran oil

3/4 cup raw caster sugar

2 tsp chia seeds soaked in 1 cup soy milk

1/2 cup apple puree

2 cups Lighthouse Premium All Purpose
Self Raising Flour

1/2 tsp bicarb soda

15g lemon myrtle powder

1 level tsp ground nutmeg

lemon myrtle leaves, to decorate

syrup

12 rosella fl owers, washed with the seed
pods removed

1 cup caster sugar

1/2 cup water

50mls lemon juice

pinch of salt

icing

175g butter, softened

270g icing sugar mixture, sifted

125g cream cheese, softened at room temperature

(for a vegan option, use dairy-free alternatives)

Preheat oven to 180C (or 170C fan forced). Lightly oil and fl our 6 mini

loaf tins.

Place the oil, sugar and soy milk-soaked chia seeds into a mixing bowl.

Sift in the fl our and bicarb soda, and add the ground lemon myrtle

and nutmeg. Beat until smooth. Divide the mixture evenly between the

prepared tins. Place on a large baking tray and cook for 45 minutes or

until a skewer inserted into the middle of the cake comes out clean.

Set aside to cool completely.

For the syrup, place sugar and water into a small saucepan and mix

well together until sugar is dissolved. Place saucepan on stove at high

heat and bring to the boil, simmering continuously for 15 minutes.

Take pan off the heat and carefully add the lemon juice, watching out

for splatters. Add the rosella fl owers two at a time to the syrup, stirring

gently to just coat. Remove each rosella and arrange on baking paper,

right side up, so they’ll keep their shape as they cool.

For the icing, combine butter, sifted icing sugar and softened cream

cheese in a bowl and whip with an electric mixer on high for approxi-

mately 10 minutes until smooth.

Decorate each cake with a dollop of frosting, drizzle with the syrup

and add a rosella fl ower and a lemon myrtle leaf.


Recipe by Naomi Zavackas

Rosella & Lemon

Myrtle Bar Cakes