Health & Recipes

A killer dessert. It's a lovely butter cake. Very light and fluffy, very sweet, very yummy and full of Indigenous berries.

Degree of difficulty: Medium
Preparation time: 30 minutes
Cooking time: 50 minutes

250 g butter
250 g caster sugar
4 eggs
teaspoon of vanilla essence
pinch of salt
4 cups of self raising flour
cup of milk
1 and a half cups of munthari berries
quandongs
bananas
ironwood and maple syrup
glaced orange
glaced rye berries
2 tablespoons of lime juice

Cake

• Warm oven to 180 degrees.
  
  
• Cream butter and sugar. Add eggs one at a time slowly and blend well (if you add your eggs too fast, you’ll get a clotted effect).
  
  
• Sift in the flour. Add pinch of salt and fold in. Add the vanilla and mix in.
  
  
• Crush 1 cup of the munthari berries and fold them through and transfer mixture to a lightly greased pan.
  
  
• Bake in pre heated oven for about 50 minutes.
  
  Topping
  
• Chop up glaced orange, quandongs, remaining munthari berries and the glaced rye berries and put in a saucepan.
  
  
• Mix ironwood and maple syrup through the chopped fruit. Squeeze in lime to take away a bit of sweetness. Everybody loves lime.
  
  
• Put on the heat It just needs to be warmed through...'cause we have a nice warm cake.
  
  Combine
  
• Turn the munthari upside down cake out of tin and just lay some bananas over the top. Spoon the topping mix onto the bananas on the cake.
  
  
• The idea is just to...let those juices run through that butter cake - the sponge - which will soak it all up. The iron and maple wood syrup...will stick all of those yummy berries together. You can see the colours of the orange. Oh, beautiful.

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