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 round cake tin.

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. Pour into round cake tin and bake 30-35 mins 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, salt 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