This recipe is one of our favourites and has been generously shared by Miss Lilly’s Bakery Café, our favourite baker at Warriewood Markets every Friday and 571 King St Newtown.
230g cake flour
65g almond flour
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon baking soda
Lemon zest from half a lemon
250 gm unsalted butter
250 gm sugar
2 teaspoons dried Lemon Myrtle Tea leaves – finely ground
150g Lemon juice
2 tablespoon Lemon Myrtle Tea
Sift flour, baking powder, baking soda and salt.
Add almond meal
Cream butter, tea and sugar, add eggs one by one
Fold in yoghurt and remaining dry ingredients
Bring lemon juice, tea and sugar to the boil
Strain when cool
Bake at 160° in a fan forced oven for 40-45 mins or until a skewer comes out clean.
Drizzle with syrup immediately when removed from the oven