The theme for this month's Weekend Cookbook Challenge, hosted by Sara of I like to Cook was an ingredient from my country.
After tossing various ideas back and forth I settled for an indigenous ingredient in the form of Wattle seed.
These are roasted and ground Wattle seeds available from a company called Oz Tukka. The seeds are harvested in the wild by aboriginal communities - it's important to note even though there are over seven hundred varieties of wattle only a few are edible.
There is a resemblance to ground coffee and they do impart a somewhat subtle coffee flavour with elements of hazelnut and chocolate thrown in for good measure.
Since I was using an Australian ingredient I decided to double up and use an Australian cookbook by one of most well known doyens of the kitchen, Donna Hay.
With the flavouring of the seeds I added them to a rather simple white chocolate cake from Modern Classics Book 2 to turn it into something a little different.
Wattle seed & White Chocolate Cakes
[Makes 12 individual cakes or 1 x 22cm/9 inch cake]
185 grams butter, diced
1 cup milk
1½ cups caster sugar
150 grams white chocolate, chopped
2 cups plain flour
1½ teaspoons baking powder
1½ teaspoons wattle seeds
Preheat the oven to 160°C/325°F.
Place the diced butter, milk, sugar and white chocolate into a small saucepan and over a low heat. Stir until melted and smooth.
Sift the flour and baking powder into a bowl. Stir through the wattle seeds. Lightly whisk the eggs before stirring them into the flour. Whisk in the chocolate mixture to form a smooth batter.
Pour into pan and bake for around 50 minutes - if making individual cakes, check after 20 minutes.
Cool on wire racks - serve this warm or cold, perfect with a dollop of cream.
Tagged with Weekend Cookbook Challenge : WCC