A bit of green & gold for my Aussie version on the Victoria sponge. As we are heading into the Australian winter our fresh berry supply is rather uninspiring so I opted for something with a little more zing. I teamed my home grown Meyer lemons with some native lemon Myrtle in a delicious curd. I swirled this through dollops of fresh cream between the layers and topped off with a dusting of icing sugar, native honey roasted macadamias, strips of candied peel, lashings of cream and more of that bright and zesty curd.
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