Lemon Myrtle, Ricotta & Honey Macadamia Cake

Ingredients

1. Preheat oven to 160°C (fan forced). Line a 21cm x 11cm loaf tin with baking paper.
2. In a small bowl, whisk eggs and sugar until light and fluffy.
3. In a mixing bowl, combine ricotta, honey, oil, and lemon myrtle. Stir well then add to egg mixture and fold through gently.
4. Sift flour, baking powder, baking soda and salt directly over wet ingredients. Fold through gently.
5. Pour batter into loaf tin. Flatten surface, then scatter chopped macadamias over the top. Press nuts in gently.
6. Bake for 30-40 minutes, or until an inserted skewer comes out clean.
7. Store at room temperature for up to 2-3 days in an airtight container, or wrap in cling film and aluminium foil and freeze for up to 3 months.

Used in this recipe

Capilano Pure Honey 500g

– 100% Australian Honey –

Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey.

Made by Aussie bees and hand harvested by their beekeepers, our signature blend of eucalypt and ground flora honey is the taste you know and love.

• 100% Pure Australian Honey
• Made by Aussie bees
• Hand harvested by Aussie beekeepers
• Rich, smooth caramel taste
• Ideal for baking, drinks, desserts and cooking

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