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Bush Tucker Recipe: Peach and Myrtle Cake

  • 2 min read

Australian Aboriginal culture is the oldest continuous living culture on the planet.  
Dreamtime stories are about creation and events that shaped the landscape and laid down rules for everyday life. Learning about Aboriginal bush tucker is a brilliant way to gain an appreciation of Aboriginal culture.

What is Lemon Myrtle?

Australian bush herbs and spices carry the distinctive taste and aroma of the Australian bush. Used for generations in Aboriginal cuisine and medicine, Lemon Myrtle (Backhousia citriodora) is one of those Australian herbs that has gained wider acceptance in Western culture because of its intense lemon/lime flavours and aromas. It is fabulous in both savoury and sweet dishes including teas, glazes, cakes, biscuits, sauces, dips and meat dishes. Essential oil distilled from the leaves has a refreshing lemony scent, along with antifungal and antibacterial properties.

Lemon myrtle flower

Lemon myrtle can grow up to 3m tall, but may be kept small in pots. It prefers a warm sunny or shaded spot, sheltered from frost and cold winds. With elegant foliage and fragrant white flowers, it is an excellent ornamental shade tree or large shrub.

How to make Peach and Aniseed Myrtle Cake

Heat the oven to 180C.

Line the base of a 20 cm spring form tin with baking paper. Grease and flour sides and base of tin.

Peach cake


2 peaches sliced ( or 2 nectarines or 4 small plums)
2 dessertspoons sugar
2 teaspoons Aniseed Myrtle ground leaf
An extra dessertspoon of sugar

150 ml olive or macadamia oil
120 grams sugar
3 eggs
2 teaspoons Lemon Myrtle ground leaf
125 ml milk
250 grams Self Raising flour
1 teaspoon baking powder

Mix together 2 dessertspoons of sugar and aniseed myrtle. Sprinkle over fruit.
Measure oil into mixing bowl. Beat sugar into the oil and then beat in eggs and lemon myrtle.

Add the milk, flour and baking powder and mix into a smooth batter. Pour batter into prepared cake tin.

Place drained sliced fruit on top of the cake batter and sprinkle over extra dessertspoon of sugar. Fruit will sink into the cake as it cooks.

Bake for 55 minutes.
Check after 45 minutes.
Cake is cooked when the skewer comes away clean.
Cool on a cake rack.
Serve with fresh cream.

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