Upcoming Events

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We are excited to inform you that at Umina Beach CWA we are up and running with several activities already taking place following our hibernation. Although we have not been able to run our usual meetings our CWA fingers have not been idle with many amazing craft items being produced and recipes tried and tested for future sale.

Our book club committee commences on Monday July 6th at 10am in the Umina Beach CWA hall at 2 Sydney Ave Umina Beach. This will be held on the first Monday of each month with Carol Greenan coordinating. We welcome the public to come along and join with like minded readers.

The CWA Umina Beach Hall rooms are now available for hire and is able to accommodate up to 20 people following the current 4 square metre ruling. Please do not hesitate to contact us for inquiries. Hall hire phone 0438 033 039.

to talk to us regarding general enquiries please phone 0419 226 385. We look forward to hearing from you.

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As promised here is my Anzac inspired Almond lemon and rosemary syrup cake recipe.
It is delicious you will not be disappointed. GF too.

Olive oil to grease a 20 cm spring form tin. Line the Bottom.
180ml olive oil
3 eggs at room temp
2 lemons, rind finely grated
150g caster sugar
125g almond meal
1/2 cup self raising flour ( use GF if applicable)
40g flaked almonds
Fresh rosemary flowers to decorate

Lemon and rosemary syrup
1/4 cup strained fresh lemon juice
1/4 cup water
1/2 cup caster sugar
4 sprigs fresh rosemary

Method
Preheat oven to 180 degrees, 160 for fan forced
Combine flour, sugar and almond meal in bowl.
Whisk together olive oil,eggs,lemon rind in another bowl.
Add the almond meal mixture using a balloon whisk combine until evenly incorporated. Pour into prepared tin making sure to even the top with back of spoon.  Sprinkle top  evenly with almond flakes.  Put  in preheated oven for 35-40min.
Stand cake in tin for 10 mins before turning out onto cake cooler with a tray underneath.
Then make the syrup.
Combine in small saucepan the strained lemon juice and water, sugar over med heat until dissolved. Add sprigs of fresh rosemary bring to simmer. Simmer for 5 mins or until the syrup is reduced by half. Remove the rosemary sprigs.
Pour the hot syrup over warm cake being careful to pour slowly so the cake can take up the syrup. I put some holes in the top but you don’t have to do this. Allow the cake to soak up the syrup as much as possible.
Cool cake to room temp about an hour.
Decorate with rosemary flowers.
Enjoy with cream or ice cream or just on its own. Delicious and moist. You can add this cake to your Anzac Day menu repertoire.
Cake can be stored in airtight container at room temp for up to 3 days.

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