Step into the world of Australian bush food with this recipe for Quandong Cake. It’s a sweet nod to tradition, combining the unique flavour of quandong with the zest of fresh orange. Simple, rustic and full of charm, this cake is a conversation starter at any table.
Ingredients:
- 50g (1 cup) dried quandong
- 1 orange, roughly chopped
- 370g (1 2/3 cups) raw sugar
- 180g unsalted butter, room temperature
- 3 large eggs, room temperature
- 350g (2 1/3 cups) self-raising flour
- Powdered sugar, to dust
Method:
Preheat the oven to 200°C, or 180°C if using a fan-assisted oven. Grease a 20cm round cake tin.
Place the dried quandong, chopped orange, caster sugar and butter in a food processor and process until the quandong is finely chopped and the mixture is combined.
Add the eggs one at a time, processing until combined after each addition. The mixture may appear chunky but will come together later.
Pour the mixture into a large bowl. Sift the self-raising flour over the mixture and fold in until just combined.
Pour the mixture into the prepared tin and bake in the centre of the oven for 50 minutes, or until a skewer inserted in the centre of the cake comes out clean.
Cool the cake in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Dust with icing sugar before serving.
