Late lane navel, Geraldton wax + sandalwood nut cake

My good friend John from Gibb Grove creek in Harvey grows the very best citrus, in particular a special variety called “Late lane navels”. These oranges ripen later than your standard navel orange and are available all the way up to Christmas! They are sweet, juicy and perfect for boiling for this cake recipe.

With “Djilba” Nyoongar season aligning with the ripening of these delious oranges, I have decided to incorporate Geraldton wax into this cake. Geraldton wax not only looks and smalls amazing this time of year, it has a subtle citrus flavour which works sensationally with this dish!

Sandalwood nuts also feature in this dish and are used for the crunchy topping for what is one hell of a cake.

This cake is an absolute winner so if you want to give a twist on a classic banana bread and add a fresh citrus flavour with a hint of native Australia using Geraldton wax, then you will want to give this easy recipe a crack….

Ingredients

• 1 packet GH Banana Bread mix

• 3 small late lane navel oranges (can substitute with other oranges)

• 2 springs Geraldton wax (use just the leaves)

• 1/3 cup coconut oil

• 1/3 cup coconut yoghurt

• 2 eggs

Glaze

• 1/4 cup orange juice

• 1 tbsp maple or honey

Sandalwood nut crumb

• 1 cup sandalwood or macadamia nuts

• 2 tbsp agave or maple syrup

• 1 tbsp virgin coconut oil

• pinch of sea salt

Cake method

1. Boil the oranges and Geraldton wax in a pot of water for 2 hours, remove from the water and allow to cool completely, remove any seeds and blitz until smooth.

2. Place all wet ingredients into combined dry ingredients.

3. Place in baking tin and bake on 170c for 25 mins.

4. Cook until inserted skewer comes out dry.

5. Allow to cool for 30 mins before glazing.

6. For glazing add all ingredients into pan on low heat and simmer for 15 mins, you know it’s ready once it coats the back of a spoon.

Sandalwood nut crunch

1. While the cake is in the oven prepare the crunch by placing the sandalwood nuts into and process until a nice crumb is formed.

2. Add in the agave syrup and sea salt and give a quick pulse until combined.

3. Place on a baking tray lined with baking paper and bake for 10 minutes, stir and cook for further 4 to 5 minutes or until golden brown. Allow to cool.

To serve the cake drizzle the glaze on the cake, top with sliced orange, crumble the sandalwood nut crunch on top and finish with Pana salted caramel ice cream.

Bon Appetite from GH!⠀