A nutty, sweet, fruity cake with an Aussie native twist! By adding some of our Strawberry Gum Powder, it adds an extra sweet, strawberry flavour that compliments the fresh strawberries and cherries in this cake perfectly. The addition of another Aussie favourite – the macadamia – brings a nutty, buttery note making the most wonderful texture.
Top with loads of fresh cherries, dust with icing sugar and serve with cream, ice cream or yoghurt.
This cake is an excellent one for Christmas time to showcase those wonderful cherries in season. It also keeps well in the fridge or an air-tight container so can be enjoyed throughout the season!
Spices used in this recipe
Australian Native Strawberry Gum
Strawberry Gum, also known as ‘Eucalyptus Olida’ and ‘Forestberry’, is a native Australian plant found in Eastern Australia, predominantly in NSW. As its name suggests, its leaves give off a lovely sweet, intensely aromatic strawberry flavour when used in cooking both sweet and savoury dishes. It’s also as good for you as it is delicious with high levels of antioxidants. A delightfully fruity addition to our Natives range.$4.99
Preheat oven to 180 oC.
Line the bottom of a standard 22cm cake tin with greaseproof paper. Grease sides and paper.
Combine all ingredients (the mixture is very firm). Using a spoon dipped in water spread half the mixture into the tin. Top with 1 punnet of sliced strawberries and a 425gm can cherries (drained). Cover with half of the mixture. Bake for one-hour in a moderate oven until a skewer comes out clean.
Top with fresh cherries and dust with icing sugar and serve with ice cream or cream!
Note: cherries can always be replaced by blueberries