Northern Rivers | NSW

You might have noticed the blog has been very quiet of late. Behind the scenes though, things have been anything but. After an opportunity presented itself late last year I relocated from Brisbane, and have been settling into life in a regional town, in the Northern Rivers region of NSW ever since.

Aside from the absolutely beautiful green, picturesque countryside in any direction you choose, it’s the gentler way of life here that has me assured the move has been the right one. Brisbane has now become a home away from home.

This post is the beginning of a new chapter for the blog. Up until now I’ve had to go to lengths to achieve the lifestyle I wanted while living in Brisbane. Now it’s right on my doorstep and I look forward to incorporating this new way of life into the blog. I’m looking forward to making use of what is growing in the local area, or in the case of these lilly pilly berries - growing in my very front garden.

On the subject of lilly pilly berries, now to this deliciously dense cake…

You’ll need access to a good harvest of lilly pilly berries, mine were falling off the hedges in the front yard. Plenty of fruit for cake-making, but not jam as well this time unfortunately. Hopefully next season.

The recipe uses lime curd as an accompaniment but this was substituted for lemon curd. If you’re like me and don’t get around to making the lemon curd but want to put your hands on something quick (and good), I have a credible source (my mother) that has taste tested most supermarket brands for such predicaments. The Yackandandah brand was found to be the closest thing to a homemade taste and texture and this is what I used.

Due to the pear and lilly pilly pieces throughout the cake mixture, the cake ends up being a very large indeed, so make sure you’ve got a tribe to share it with.

The full recipe is on the Good Food website. I’ve included a link via the ‘Recipe’ button below. Enjoy.

Recipe