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Australian Olive Oil Cake with Lemon Myrtle & Pepperberry: A Flavorful Aussie Taste
This delightful olive oil cake brings the vibrant flavors of native Australian herbs to life, making it a unique treat for all to enjoy. Inspired by my recent trip back to Australia, where I saw more restaurants using native herbs, this recipe features the bold, aromatic flavors of Lemon Myrtle and Pepperberry, sourced from the wonderful folks at NATIF.
Not in Australia? No worries! You can easily swap the Lemon Myrtle with fresh lemon zest for a similar zesty punch.
Bonus: This recipe even passed the smell test of my Australian Cattle Dog, Indy! Don’t worry she didn’t eat any.
Ingredients:
- 1 cup of extra virgin olive oil
- 1 cup of semolina flour
- 1 cup of sugar
- 5 eggs
- 1 tablespoon of lemon myrtle (if not available you can use lemon zest of 1 lemon)
- 1/2 teaspoon of pepperberry (If not available you can use 1/4 teaspoon of red pepper corn)
- 1/3 cup of water (if you do the lemon zest version you can use lemon juice from 1 lemon instead)
Steps to make:
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Preheat Your Oven – Get your oven ready by preheating it to a warm 350°F (175°C), setting the stage for a deliciously moist cake.
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Grind the Pepperberry – Grind those aromatic pepperberries until they’re fine and fragrant—this step really brings out their unique, peppery punch!
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Separate the Eggs – Carefully separate the yolks from the whites of all 5 eggs, making sure to keep the yolks rich and ready for mixing.
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Mix the Wet Ingredients – In a large bowl, whisk together the egg yolks, olive oil, and water until smooth. Then, gently fold in the flour, fragrant lemon myrtle, and the crushed pepperberries for that irresistible Aussie twist.
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Whisk the Egg Whites – In a separate bowl, beat the egg whites, slowly adding sugar until soft peaks form—this will give your cake its airy, light texture!
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Fold the Mixtures Together – Gently fold the fluffy egg whites into the main batter, making sure not to deflate all that airiness you just whipped up.
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Bake to Perfection – Pour the batter into your cake pan and bake for 33 minutes. Once done, let the cake cool down before adding your favorite toppings for the perfect finishing touch.
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