This beautiful recipe features an array of native Australian ingredients and is served with wattle flowers.
Pre heat oven to 180°C fan-forced. Grease 3 x 11cm round springform cake tins. Line base and sides with baking paper with a collar to 4cm and set aside.
Combine the verjuice and caster sugar in a large saucepan and stir over medium heat until sugar dissolves. Add the quandongs, bring to a simmer and cook for 5 minutes. Increase the heat to high and cook for 5 minutes more adding the currants with two minutes remaining. Transfer to a baking paper-lined oven tray and place in the freezer or fridge to soften and cool for 10-15 minutes, stirring occasionally.
Process the macadamias in small bowl of food processor until finely ground, and then add the icing sugar and egg yolks and process to form a stiff dough. Divide into 3 and press out into rounds. Set aside.
Using an electric mixer with a paddle attachment beat the brown sugar and butter until fluffy. Add the eggs one at a time, adding a spoonful of the flour if the mixture curdles. Add the flour and spices and mix until combined. With a metal spoon, fold in the plums, muntries, mixed peel, lemon zest, roughly chopped almonds, currants and quandong mixture.
Spoon half the batter into the 3 prepared 11cm cake tins. Divide macadamia paste between the tins and press to cover the batter. Top with the remaining batter and level the tops.
Place tins directly onto oven shelf and then reduce oven to 170°C. Bake for 55-65 minutes or until firm and cooked through. (if the top is browning too quickly, cover the cake with baking paper)
Remove sides from tins and place cakes in the freezer until cool enough to ice.
To make the Royal Icing, combine egg white, icing sugar and lemon juice in an electric mixer and whisk on high for 8-10 minutes until thick and glossy and peaks should hold up and just curl over at the top. Spread icing immediately over top and sides of cakes and decorate with wattle flowers and wattle seeds.
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