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.
- 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
- Preheat oven to 180 degree.
- Butter & flour a large 6-hole giant muffin tray
- In a food processor combine pecans, flour, bicarb soda & cinnamon and process to a find powder.
- In a separate bowl combine melted butter (cooled), yoghurt, eggs & liqueur. Mix well.
- Pour wet ingredients into dry ingredients and mix well.
- Divide into the muffin holes and bake 15-20mins until well risen and cooked through.
WATTLE TOFFEE CARAMEL
- 150g brown sugar
- 80g butter
- ½ cup cream
- ½ cup Tamborine Mountain Distillery Wattle Toffee Liqueur
- 1 teaspoon salt
- Thyme leaves (optional)
- Combine sugar, butter and cream in a small saucepan.
- Stir well and bring to the boil until sauce thickens (about 6-8mins).
- Add wattle toffee liqueur, sale and thyme leaves
- Serve immediately.
PECAN YOGHURT CREAM
- 75g pecans
- 2 cups yoghurt
- ¼ cup caster sugar
- Chop pecans finely.
- Combine yoghurt, sugar and pecans in a bowl & mix well
- Chill until ready to serve