Pecan, Yoghurt, & Wattle Toffee Liqueur 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

• 75g pecans, shelled
• ½ teaspoon bicarb soda
• 80g butter, melted
• 170g yoghurt
• 100g self-raising flour
• 2 tablespoons Tamborine Mountain Distillery wattle toffee liqueur
• 2 eggs
• 1 teaspoon cinnamon

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

• 150g brown sugar
• 80g butter
• ½ cup cream
• ½ cup Tamborine Mountain Distillery Wattle Toffee Liqueur
• 1 teaspoon salt
• Thyme leaves (optional)

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