Recipe share from Sam Anderson, owner and chef at Forage on the Foreshore in Port Campbell.
(Round tin, oven temp: 160)
1 cup sugar
Rind of one lemon (fresh from the tree is best!)
2 eggs separated
1 cup of greek yoghurt (we use the award winning Shultz Organic – produced up the road in Timboon)
¼ cup milk
2 cups Self raising flour
½ cup almond meal
2 cups of icing sugar
1 tbspn butter
Juice and rind of one lemon
Cream butter, sugar, lemon rind and egg yolks.
Mix in yoghurt and milk then gradually add almond meal and flour. Whisk egg whites to form soft peaks then gently fold into mixture. Bake in moderate (160) oven for 55 minutes. For icing beat all ingredients until smooth.
Ice cake once cooled and enjoy!
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Great Ocean Road Regional Tourism acknowledges the Traditional Custodians of the Great Ocean Road region the Wadawuurung, Eastern Maar & Gunditjmara. We pay our respects to their Ancestors, past present and emerging. We recognise and respect their unique cultural heritage and the connection to their traditional lands. We commit to building genuine and lasting partnerships that recognise, embrace and support the spirit of reconciliation, working towards self-determination, equity of outcomes and an equal voice for Australia’s first people.