Orange and Wattleseed Butter Cake
Prep time: 5 mins
Cook time: 40 mins
1 tsp Vanilla Essence
3/4 cup Coconut Sugar
1 1/2 cups Self Raising Flour
1/2 cup Milk (coconut or almond milk)
1 tbsp Ground Wattleseed
1 Orange, rind and juice, if preferred
Cream butter, essence and sugar in a small bowl with an electric mixer until light and fluffy.
Beat in eggs one at a time, beat until combined.
Divide mixture in half in two separate bowls.
To one of the bowls add 1 tbsp of wattleseed, ¾ cup of flour and ¼ cup of milk. Mix till combined.
To the other bowl, add ¾ cup of flour, rind from one orange and ¼ cup of milk or orange juice. Mix till combined.
Spoon mixture into prepared tin – greased and lightly floured – alternating mixtures.
Gently stir a knife through the mixture to give a swirl effect.
Bake in 180 C oven for approximately 40 mins.
Sprinkle with icing sugar if you desire!
To see the original recipe, which uses caster sugar instead of coconut, visit Gourmet Nation.