Desert lime and sea rosemary macadamia cake

This, my friends, is bloody delicious, if I do say so myself. Easy to make, easier to eat in its entirety. Moist, buttery, sweet and sour all in one slice.

SERVES 8–10 PREP TIME 10 MINUTES COOKING TIME 1 HOUR

4 free-range eggs

165g caster sugar

180ml macadamia oil 2 tablespoons finely chopped sea rosemary

100g desert limes, finely chopped 225g self-raising flour

½ teaspoon Murray River pink salt

ICING

120g icing sugar, sifted

60g butter, chilled and grated 60ml lemon myrtle infused olive oil (or macadamia oil) desert limes and sea rosemary, to garnish Note: If you want a thicker layer of icing over the cake, double the icing recipe.

1 Preheat the oven to 160°C. Brush a 23cm cake tin lightly with oil. In a large bowl, beat the eggs for 30 seconds with an electric mixer. Add the sugar and beat until the mix is foamy, pale and increased in volume. While the mixer is still running, slowly drizzle in the macadamia oil until mixed in. Stir in the rosemary and lime.

2 In a separate bowl, sift the flour and stir in the salt. Using a low speed, mix the dry ingredients into the egg mix. Mix until combined.

3 Pour the batter into the tin and bake for 50 minutes, or until golden brown and a skewer inserted into the middle comes out clean. Allow to cool for 10 minutes in the tin, then turn out onto a wire rack to cool completely.

4 ICING Mix the icing sugar with the butter and oil to form a soft icing. Spread evenly over the cake. Decorate with sprigs of sea rosemary and limes.