Matt Stone lemon myrtle cake

It’s easy to find, but mysteriously seldom used. My aunt Susan shows how.

Photography: Mark Roper

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Words: 453

My Auntie Susan bakes the most amazing cakes. For years I’ve tried to get her to give me a book with all her recipes. I’m still waiting, but she at least shared this one with me. It’s a super simple cake packed with flavour. Most supermarkets stock lemon myrtle, and it’s a cinch to order online. At a pinch, you could use lemon myrtle tea bags; remove the leaves from the bag and grind them up finely.

AUNTY SUSAN’S LEMON MYRTLE CAKE

155g macadamia nuts

180g butter

150g sugar

2 eggs, at room temperature

2 teaspoons baking powder

1 teaspoon bicarbonate of soda

300g freshly milled flour

185ml buttermilk

2 teaspoons dried lemon myrtle

Edible flowers (optional)

Icing

3 egg whites

210g caster sugar

210g butter, softened

2 teaspoons dried lemon myrtle

Preheat oven to 160°C. Grease a 20cm round cake tin and line base and side with baking paper. Spread macadamias evenly on a baking tray and roast for 12 minutes, or until golden brown, then set aside to cool. Turn oven up to 170°C.

Using an electric mixer fitted with the paddle attachment, beat butter until smooth. Add sugar; cream for 5 minutes, or until light and fluffy.

Add eggs one at a time, making sure the first is incorporated before adding the second. Beat for a further 5 minutes. Blitz macadamias in a food processor to a rough breadcrumb consistency. Add nuts and all remaining ingredients (except edible flowers) to butter/ sugar/egg mixture and beat until smooth. Pour into cake tin and bake for 40-45 minutes, or until lightly golden. Gently press on top of cake to test it; if it bounces back, it’s ready. Remove from oven and allow to cool for 10 minutes before turning out onto a wire rack.

To make icing, fill a medium saucepan one-third full of water and bring to a light simmer. Put egg whites and sugar into a medium stainless steel bowl. Using a whisk, briefly mix until sugar has been incorporated. Place bowl over simmering water to create a double boiler and, stirring constantly, heat mixture until sugar has dissolved.

Remove from heat and, using handheld electric beaters, whisk at high speed for 10-12 minutes; it will become white, glossy and thick.

Keep whisking until mixture is cool.

Switch to a paddle attachment if you have one, then mix on medium speed, adding butter in four batches. Beat until thick and creamy, then add lemon myrtle and stir until combined. Spatula onto cake and decorate with edible flowers, if using.

Matt Stone, head chef at Oakridge in Victoria’s Yarra Valley, is a champion of native ingredients and sustainability. The Natural Cook by Matt Stone is published on August 1 ($39.99, Murdoch Books).