Lemon myrtle & honey cake

Fragrant, vibrant, and naturally indulgent, this lemon myrtle cake celebrates the bright citrus notes of native Australian botanicals and the delicate sweetness of local raw honey. Made with blanched almonds and organic brown rice flour, the crumb is exceptionally soft and moist while remaining entirely gluten free using only wholesome ingredients. Fresh organic lemon brings a tangy brightness throughout the cake, layered with a silky lemon curd for a rich, creamy citrus finish. Frosted with a smooth lemon cashew cream, this cake is fresh, aromatic, and beautifully balanced between creamy sweetness and zesty tang.