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Wattle Seed, Date & Macadamia Nut Cake

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The Cook & The Chef - Episode 035

Wednesday, 10 October 2007:

Rayleen’s Wattle Seed, Date and Macadamia Nut Cake

ep 35 wattleseed cake


1 1/2 cups of castor sugar
8 egg whites
1/2 cup plain flour, sifted
120g dark chocolate, grated
1 cup macadamia nut, finely chopped
1 cup dates, finely chopped
2 teaspoons wattleseed, ground

Wattleseed cream
500ml thickened cream
2 tablespoons castor sugar
1 teaspoon ground wattleseed


Grease round baking pan and line base with baking paper.

Beat egg whites in a small bowl with an electric beater until soft peaks form.
Gradually add sugar, beating well until sugar is dissolved and whites are firm. Fold in macadamia nut, dates, flour, wattleseed and chocolate.

Spread mixture evenly in tin.

Cook at 160C for about 25 minutes until firm.

Cool for a couple of hours and serve with lashings of wattleseed whipped cream.

Whip the cream and sugar together until thick then add the wattleseed. Let it sit for a while for the flavours to permeate.
(If you over whip the cream, a trick is to add a little milk to get it back.)

Note: On the show, Maggie used a round 26 cm tin and used a fan-forced oven. The cake was still moist in the middle when Maggie pulled it from the oven, but in sitting it set and kept a beautiful moisture about it. If you do not have a fan-forced oven, turn the temperature up about 20 degrees.

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