Finger lime and lemon syrup cake

As part of our Community Problem Solving project, we are going to be posting recipes using Indigenous ingredients to help promote their use as they are more sustainable for our land.

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Prep time: 45 mins

Cook time: 80 mins

Serves: 8

Skill level: Medium

2 eggs separated

1 pinch salt

100 grams sugar

1 tbsp Lime Juice

60 grams semolina

50 grams roughly chopped macadamia nuts

1 tsp Mango or Vanilla Essence

milk

2 tsp Lemon Myrtle

140 grams Quark

1. Beat egg whites with 1 Tablespoon of the sugar and the Lemon Myrtle until soft and peaky.

2. Mix egg yolks, remaining sugar, lime juice, semolina, macadamia nuts, Mango essence and 4 Tablespoons of milk.

3. In a saucepan combine 250ml milk and the Quark. Bring to boil and then add egg yolk mix. Stir. Bring to boil.

4. Cool for 10 minutes before folding in egg white batter.

5. Pour into a lightly oiled cake tin which has a layer of drained Morello cherries in it.6. Bake for 80 minutes on low (approx 130C)

7. Serve with Quark & Honey Cream (mix 2 Tbsps of Quark with a teaspoon of honey)

8. Enjoy!