Pink Party Bush Cake

Celebrate in colour with this delightful Pink Party Bush Cake from Australian Bush Spices. Featuring native-inspired flavours and a beautifully soft texture, this vibrant cake is perfect for birthdays, afternoon tea, or special occasions that call for a uniquely Australian sweet treat.

Prep Time: 25 minutes

Cook Time: 45 minutes

Ingredients

Ingredients (14)
1 cup (140g) whole macadamias
180g unsalted butter, softened
150g caster sugar
2 eggs
300g plain wholegrain stone-ground flour (from health food stores or specialty grocers)
2 tsp baking powder
1 tsp bicarb soda
185ml buttermilk
2 tsp ground lemon myrtle (from speciality grocers or online)
Edible flower petals, to decorate
Icing
3 egg whites
210g caster sugar
210g unsalted butter, softened, chopped
3 tsp Pink Sweet Dusting Spice

Instructions

Preheat oven to 160°C. Grease the base and side of a 20cm cake pan and line with baking paper.
Spread macadamias on a baking tray and roast for 12 minutes or until golden. Set aside to cool completely, then process to fine crumbs.
Increase oven to 170°C.
Cream butter in a stand mixer for 3-4 minutes. Add sugar and beat until pale and creamy. Add eggs one at a time, beating well. Fold in flour, baking powder, bicarb, buttermilk, lemon myrtle and macadamias. Pour into pan. Bake 55 mins–1 hr or until Skewer comes out clean. Cool in pan for 10 minutes, then cool completely on wire rack.
To make icing, place egg whites and sugar in heatproof mixer bowl over simmering water. Whisk until sugar dissolves. Remove from heat and whisk until stiff peaks form.
Switch to paddle attachment. Add butter gradually, beating well after each addition, until thick and smooth. Add sweet dusting spice and mix through.
Spread icing over cake and decorate with edible flower petals.