Desert Lime and Aniseed Myrtle Loaf Cake
This recipe has the most gorgeous zesty lime kick and is perfect to whip up for afternoon tea or dessert. The big burst of native citrus is balanced out with an earthy subtle hint of Aniseed Myrtle and while optional, makes for an extra special cake. Topped with coconut yoghurt and mango ribbons, it leaves you feeling as though you’re eating bites of sunshine!
Note: If you decide not to use Aniseed Myrtle, simply add plain milk in when you add the flour.
- Preheat oven to 170C fan-forced and line a loaf pan (~1.5L) with baking paper.
- To begin, gently heat milk and Aniseed Myrtle in a small pot on medium heat, stirring. Take the milk off the heat before it boils and let it sit to steep.
- Place butter and sugar into a stand mixer fitted with a paddle. Cream together until smooth and pale.
- Scrape down the sides if needed and add in the eggs. Beat for 2-3 minutes until combined.
- While this is beating, strain the Aniseed Myrtle from the milk and discard the leaves. Then add it to the mixer along with flour, baking powder and desert lime powder. Mix until combined.
- Spoon into the loaf pan, smoothing as best you can.
- Bake for 45-50 minutes or until a skewer comes out clean.
- Transfer to a wire rack to cool completely then top with yoghurt, mango and wattleseed.