Bush Lemon Cake with Honey Macadamias

Posted by Lorna Macchia on

When you are given lemons …   

Our beautiful neighbours gave me a big bag of wild grown bush lemons from their parents property, and they have been put to good use! These native Australian lemons are a great source of vitamin C to assist your immune system in these colder months and the lemon peel also contains limonene and other flavonoids that may be protective against some cancers. 

Grab a warm cup of herbal tea and enjoy this cake with family & friends.

Preparation Time: 20 mins

Cooking Time: 40 mins

Serves: 6-8 People


We use all organic or biodynamic ingredients

  • 2 cups almond meal
  • ¼ cup tapioca flour
  • ½ cup coconut sugar
  • 1 tsp baking powder
  • 1 tsp bicarb powder
  • Pinch of high quality salt
  • Fine zest of 1 large lemon
  • Juice of 1 large lemon
  • ½ cup cold pressed, extra virgin olive oil
  • 4 free range eggs

To Top

  • 2 tbsp macadamia butter with 1 tsp lemon juice mixed in
  • ½ cup macadamias
  • 1 tsp raw honey
  • Pinch or two of high quality salt


  1. Heat oven to 180oC
  2. Line a 23cm round cake pan with parchment paper
  3. Mix dry ingredients (almond meal, tapioca, baking powder & soda, salt and zest) together in large bowl
  4. In another bowl, whisk wet ingredients (lemon juice, oil and eggs) together until well mixed
  5. Add wet ingredients to dry ingredients and blend gently with a wooden spoon
  6. Pour into lined cake pan and bake for 40 minutes or until cooked through.
  7. While cake is cooking, warm a heavy based fry pan over medium heat, add the macadamias and honey and stir until golden brown and toasted. Salt to taste.
  8. Allow cake to cool a little before removing from pan.
  9. Once cooled, spread with lemon macadamia butter and top with toasted macadamias.

Serving Suggestion: Serve with a cup of Restore Botanical Tea

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