Desert Lime Dust Recipes

7 days ago
3 min read

Updated: 4 days ago

Bright, aromatic and wonderfully versatile, Spice Fetish Desert Lime Dust adds a distinctive Australian citrus note to baking. Try it in these warming cakes featuring ginger, apple and rhubarb.

Close-up view of native Australian spices on a wooden table — Close-up view of Rhubarb Upside Down Cake

Ginger Spice Cake

175g butter
1 cup (220g) rapadura sugar or brown sugar
2 eggs
2cm piece ginger, finely grated
3 cups (450g) plain flour
¾ cup (279g) golden syrup
½ cup (80g) chopped dates
1 cup (250ml) milk
1 heaped tablespoon Desert Lime Dust
3 teaspoons bi-carb soda and ¼ (60ml) cup hot water

Preheat oven to 180 degrees. Grease a 23cm square loose bottomed cake tin with butter and line with baking paper. Cream together the butter and sugar. Add eggs one at a time, then add the ginger, blending until the mixture is smooth. In a large bowl combine the flour with the Desert Lime Dust. Add the milk, golden syrup and dates and mix well with a spatula. Lastly mix the bi-carb soda with the hot water and stir into the cake batter. Pour cake mixture into prepared tin and bake for 40 to 45 minutes or until cooked – a skewer inserted in the centre should come out clean.

Spiced Apple Cake

4 apples (quartered, cored, but not peeled)
2 eggs
440g sugar
2 teaspoons bicarbonate of soda
1 dessertspoon Desert Lime Dust
250g softened butter
300g plain flour

Crumble topping – mix together 110 grams brown sugar, 45 grams rolled oats, 1 teaspoon Desert Lime Dust and 25 grams butter. Preheat the oven to 180 degrees. Grease a 23cm springform tin and line with baking paper. For the cake - place apples into a food processor and pulse until finely chopped. Add the remaining ingredients and pulse for 1 minute. Pour into the prepared tin and sprinkle with the topping. Bake for 1 hour to 1 ¼ hours until a skewer inserted into the centre comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Rhubarb Upside Down Cake

Toppings

450g rhubarb, trimmed
¾ cup sugar
Finely grated zest of half a lemon
4 tablespoons of unsalted butter
Pinch of salt

Cake

6 tablespoons unsalted butter
2/3 cup brown sugar
¼ cup sugar
2 large eggs
½ teaspoons teaspoon vanilla essence
2 teaspoons baking powder
½ teaspoon salt
1 good desertspoon of Desert Lime Dust
½ cup buttermilk
1 ½ cups plain flour

Make topping - in a 23inch ovenproof skillet, trim your rhubarb to lengths that will fit across the bottom of the skillet. Remove rhubarb and halve each stalk lengthwise. Sprinkle sugar into skillet and add lemon zest; use your fingers to mix the zest into the sugar. Add butter and salt and heat skillet over medium heat until butter has melted, stirring frequently. Add rhubarb and cook, turning gently, for 3 to 4 minutes, until it has softened slightly and released some of its liquid. Remove from heat and set aside.

Make cake - in a large bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating until combined, then vanilla. Sprinkle mixture with baking powder, salt and the Desert Lime Dust and mix well. Add buttermilk. Scrape down bowl and add flour. Mix well. Dollop cake mixture over rhubarb in small spoonfuls and smooth over rhubarb as best you can. This will seem difficult but once in the oven the cake mixture spreads evenly. Bake for 35 minutes until a toothpick inserted into the cake comes out batter free. Transfer to a cooling rack and let cool for 5 minutes. With a knife loosen the edges then place a large plate over the top of the cake and flip out.