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.

Indulge.

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21 comments:

  1. You just made me want to bake today!

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  2. I love wattleseed too! It has such a lovely nutty flavour to it! :D Gorgeous cake Maria!

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  3. i have never came across wattleseeds before. but they sound amazing!

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  4. Love the chocolaty cake out there. Good presentation.

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  5. MMMMMMMMM,..what a lovely chocolate & wattle seed cake!! Looks so inviting!!

    I tagged you on my blog with 10 questions. Come over & check them out so that you must answer them on your next post!! It is fun!

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  6. I've never heard of wattleseed, sounds lovely though. The cake is gorgeous!

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  7. Wow i think you will have to educate me on Australian spices!!

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  8. Okay, so if I hopped a flight halfway around the world, would I get there in time to get some of the leftovers? That looks fantastic ...

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  9. I wonder if I can find either of these things in the US! That cake looks great and you ahve intrigued me with these new ingredients.

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  10. This looks delicious and I'm intrigued by the wattleseeds! Yum!

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  11. Great recipe Maria. I know what you mean about lemon myrtle sprinkle. You should also try Fruit spice on your yoghurt and fresh fruit. It really brings up an intensity and depth to our otherwise bland tasting fruits. Our strawberries are really ordinary without Fruit spice so be prepared for some more good flavours.

    I'd really like your thoughts and to see your recipes using Riberry confit or Rainforest lime confit. These are two wild fruit products that are very interesting. I'm sure you'd work out that riberries go well with chocolate desserts but they are equally good in stir-fries, salads, with meats etc etc.

    Keep up the great work. I love that it takes a visitor to explore the real taste of Australia through our wild foods.

    I hope you visit my websites at www.dining-downunder.com and www.cherikoff.net

    Enjoy the flavours.

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  12. Incidentally, for your US reader who asked; we ship Wattleseed, lemon myrtle sprinkle and all our other ingredients all over the world (except Italy). Just visit http://www.cherikoff.net/shop and order.

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  13. yum yum:)) it looks delicious!!:) what I would do for those strawberries this instance:)

    Greets from BFC !!!

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  14. Maria, I am amazed how you can always combine healthy goodness with devilish desserts!! .. i must really learn from you.. esp if i want to get my "beach bodayyyy" on! hehehe

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  15. i really love this pretty dessert! thank you for sharing. your photos are really gorgeous.

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  16. I heard of wattleseed on Helen's blog many years ago, and have been fascinated with it. Love what you did with it...gorgeous!

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  17. I CAN'T FIND THE TRANSLATION OF WATTLESEED TO PORTUGUESE. DONO WHAT KIND OF SEED IT IS. CAN I SUBSTITUTE IT FOR ANY OTHER SIMILAR SEED???

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  18. Thank you all for your comments!

    Good question, but since wattleseed has a coffee-like flavour you could try using coffee instead? I read somewhere that you could also use coffee combined with mixed spice to get a similar result. Both would work well in this recipe, I think! :-)

    Maria
    x

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  19. Ooh, this looks so good. Did you use whole grain or processed spelt flour? I've got some whole grain on hand...

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  20. Hi Stella!

    I used organic white, unbleached spelt flour. You could try with whole spelt too! :-)

    Maria
    x

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  21. never heard of wattleseed. thanks for sharing.

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