Try this uniquely Australian dessert that incorporates native ingredients such as Rainforest lime and lemon myrtle for extra flavour.
Dry roast the chopped nuts until the fines just begin to darken.
Melt 15g butter in a pan, add the brown sugar and marmalade, stir well to dissolve the sugar; remove from heat and sprinkle in the Lemon Myrtle.
Butter a deep ovenproof dish and pour in the mixture; place the slices of limes over this mixture.
In a bowl, sieve the flour and salt.
In another bowl, beat the castor sugar with the remaining butter, add the eggs and flour gradually, stirring well.
Pour this mix carefully over the fruit and bake at 180°C for 35 minutes.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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