November 11, 2010

Wattleseed and Chocolate Cake

I feel like I'm really embracing the Australian native spices, especially lemon myrtle and wattleseed. Lemon myrtle I am absolutely in love with, I cannot have my morning yoghurt with berries or fresh fruit without a sprinkling of lemon myrtle on it. Wattleseed is another one of my favourites, and it goes really well with chocolate, so of course I had to try making a cake with this combination!

You could add hazelnuts into this mix, they would go great with the coffee-like flavour of the wattleseed. This is not a sweet cake as I haven't used much sugar and I used unsweetened cacao, but if you have it with fresh berries I can guarantee it'll be sweet enough and won't leave you even with a slightest feeling of guilt!

Wattleseed and Chocolate Cake

4 large free-range eggs
70g natural light muscovado sugar
150g organic, unsweetened apple puree
2 tsp natural vanilla extract
250g organic white spelt flour
3 tsp baking powder
1 tsp wattleseed
3 tbsp unsweetened cacao powder
200ml low-fat milk

natural icing sugar, to serve
fresh berries, to serve

Preheat the oven to 180C and prepare a square or rectangular baking tin (about 20cm across).
In a bowl, using electric beaters, whisk the eggs and the sugar until light, thickened and fluffy. Fold in the apple puree and the vanilla extract. Combine the dry ingredients in another bowl and alternate folding in the dry ingredients (through a sieve) and the milk until everything is well combined. Be careful not to over-mix. Pour the batter into the prepared cake tin and bake for 30 minutes or until a skewer inserted in the middle of the cake comes out clean. Serve with a light dusting of pure (natural) icing sugar and fresh berries.