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

Aussie Outback Honey

Travel to Australia’s outback, where ancient river systems, creeks and billabongs grow trees such as Mallee, Yapunyah, Bimble Box and Gum that our bees forage to create uniquely Australian honey.

Fruity, Caramel and Smooth
Squeeze the rich caramel taste of Outback Honey into your creamy porridge or bowl of muesli, enjoy its robust and fruity flavour in your cooking, or craft a a distinct honey-flavoured treat in sweet recipes like a honey macadamia caramel slice or vanilla custard slice.

Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.

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