Pecan, Yoghurt, & Wattle Toffee Liqueur Cake

PECAN WATTLESEED TOFFEE LIQUEUR YOGHURT CAKE

Reminiscent of sticky date pudding, but using a distinctively Australian native flavour of wattle seed, this cake is something special. 

Wattle seeds, when roasted, bring flavours of nut, coffee and a hint of chocolate. Combined with a intensity of rich toffee and you're onto a winner. The Tamborine Mountain Distillery Wattle Toffee Liqueur is a very special drop. Not too sweet by itself, making it the perfect accompaniment for dessert. Or in this case, in the dessert.

Kate has created a deliberately not too sweet cake with Bromelton House Pecans and 4Real Milk Yoghurt  that pairs perfectly with the wattle toffee caramel sauce.

CAKE

INGREDIENTS

METHOD

  1. Preheat oven to 180 degree.
  2. Butter & flour a large 6-hole giant muffin tray
  3. In a food processor combine pecans, flour, bicarb soda & cinnamon and process to a find powder.
  4. In a separate bowl combine melted butter (cooled), yoghurt, eggs & liqueur. Mix well.
  5. Pour wet ingredients into dry ingredients and mix well.
  6. Divide into the muffin holes and bake 15-20mins until well risen and cooked through.

WATTLE TOFFEE CARAMEL

INGREDIENTS

METHOD

  1. Combine sugar, butter and cream in a small saucepan.
  2. Stir well and bring to the boil until sauce thickens (about 6-8mins).
  3. Add wattle toffee liqueur, sale and thyme leaves
  4. Serve immediately.

PECAN YOGHURT CREAM

INGREDIENTS

  • 75g pecans
  • 2 cups yoghurt
  • ¼ cup caster sugar

METHOD

  1. Chop pecans finely.
  2. Combine yoghurt, sugar and pecans in a bowl & mix well
  3. Chill until ready to serve

 

 

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