Ingredients
- 6 sprigs rosemary leaves
- 18 lemon myrtle leaves
- 8 bay leaves, torn
- 2 cups caster sugar
- 300g plain flour
- 2 tsp baking powder
- 150g almond meal
- 1 tsp fine salt
- 4 eggs
- 2 egg yolks
- 1 cup buttermilk
- 1 cup extra virgin olive oil
- juice of 1 pink grapefruit
- 1 Tbsp rosewater
- ¼ cup gin
- 1½ cups icing sugar, sifted
- dried rose petals and toasted flaked almonds, to garnish
Instructions
Preparation: 1o minutes
Cooking: 1 hour
Serves: 12
1 Preheat oven to 180°C. Combine the rosemary, lemon myrtle and bay leaves with the caster sugar in a blender and pulse until the herbs are completely broken down. Pass through a fine sieve, then mix with the flour, baking powder, almond meal and salt in a large bowl.
2 Separate one egg, reserving the white for later, then combine the yolk with the remaining eggs, yolks, buttermilk, oil, juice and half the rosewater in a bowl and whisk until smooth. Stir into the dry ingredients until smooth.
3 Spoon the batter into a buttered and floured Bundt tin and bake for 45-50 minutes, until a skewer can be inserted and removed cleanly. Cool in the tin for 10 minutes, then invert onto a wire rack. Drizzle cake immediately with gin and allow to cool.
4 Whisk the icing sugar, reserved egg white and remaining rosewater until a thick glaze forms. Drizzle over the cake, then garnish with rose petals and toasted flaked almonds.