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Orange and Wattleseed Butter Cake


This recipe is adapted from our friends at Gourmet Nation and makes a delicious, fluffy cake. We love the combination of our Ground Wattleseed (high in protein and iron) and orange.

Prep time: 5 mins
Cook time: 40 mins
Serves: 12

125g Butter
1 tsp Vanilla Essence
3/4 cup Coconut Sugar
2 Eggs
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. 

  Tagged: Nutrition, Recipes