• 10m prep
• 50m cook
• 8 servings

“Also known as the native peach or desert peach, quandong stands above so many others as one of my favourite native fruits. Quandong for many Indigenous nations is an ancient and sacred fruit. It has a pleasant sweet-acid taste and firm texture. Quandongs are available fresh, dried or frozen and as with many native ingredients, quandongs are a rich antioxidant and a high source of vitamins and minerals. We think you’ll love it in this simple yet delicious cake.” - Mindy Woods (Please see notes for advice about sourcing dried quandongs and substituting if you are unable to find them.)

INGREDIENTS

• 50g (1 cup) dried quandong

• 1 orange, roughly chopped

• 370g (1 2/3 cups) raw sugar

• 180g unsalted butter, at room temperature

• 3 large eggs, at room temperature

• 350g (2 1/3 cups) self-raising flour

• Icing sugar, to dust

INSTRUCTIONS

• Step 1

  Preheat oven to 200C/180˚C fan-forced. Grease a 20cm round cake pan.

• Step 2

  Place quandong, orange, raw sugar and butter in a food processor and process until quandong is finely chopped and mixture is combined.

• Step 3

  Add eggs, 1 at a time, processing until combined between each addition. The mixture may appear split, but will come together at a later stage. Transfer to a large bowl. Sift flour over batter and fold until just combined.

• Step 4

  Pour into prepared pan and bake in centre of the oven for 50 minutes or until a skewer inserted into the centre of the cake comes out clean.

• Step 5

  Cool cake in pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with snow or icing sugar. Serve.

Recipe Notes

You can find dried quandong (desert peach) online at Creative Native Foods online.

If you cannot source quandong, substitute with 150g ripe peaches, pitted, peeled and chopped into cubes.