Wattleseed Caramel Cake

Perfect for any occasion, this Wattleseed Caramel Cake combines a beautiful honey syrup with mascarpone cream and grilled apricots – what’s not to love?


  1. Pre-chill ice cream machine. Preheat oven to 160°C.
  2. For the Sorbet, place the milk, water and lemon myrtle into a saucepan over medium heat and bring to the boil. Remove from the heat.
  3. In a separate bowl, mix together the sugar, glucose and stabiliser. Whisk into the warm milk mixture and bring to a simmer to activate the stabiliser.
  4. Pass the mixture through a sieve and cool the mixture over an ice bath until completely cold.
  5. Add yoghurt and olive oil and blend with a stick blender until well combined. Add citric acid and salt, to taste. The mixture should be sour, sweet and salty.
  6. Churn in ice cream machine until the mixture is a soft serve consistency. Transfer to a container, cover and set aside in the freezer until required.
  7. For the Wattleseed Cake, grease a 21cm square cake tin.
  8. Place the butter, sugar and eggs into the bowl of an electric mixer and whisk until light and fluffy.
  9. Add flour and wattleseed then milk alternatively and whisk on low speed until incorporated.
  10. Pour into prepared tin and bake until golden brown and cooked through, about 15-20 minutes. Remove from the oven and set aside.
  11. For the Caramel Sauce, place ingredients into a saucepan and stir over medium heat until sugar melts and sauce reaches 100C. Remove from the heat and pour over the cake.
  12. For the Apricots, preheat a grill pan over medium high heat.
  13. Split the apricots in half and discard stones. Cook in pan, cut side down, until charred. Remove from the pan and set aside.
  14. Meanwhile, place the sugar into a saucepan over medium heat. Allow to melt until amber in colour. Remove from the heat and carefully whisk in the water to create a syrup. Pour over apricots and set aside.
  15. Increase oven to 180C.
  16. For the Honey Oats, combine the honey and oil together in a saucepan over medium heat until honey melts.
  17. Add oats, mix well then pour the mixture onto a lined baking tray. Bake until golden and crisp, about 20 minutes. Remove from oven and set aside to cool.
  18. For the Spiced Mascarpone, whisk ingredients together until thickened. Set aside in fridge.
  19. For the Tuille, place a small non-stick pan over medium high heat.
  20. Place water, 30g oil, flour and salt into a squeeze bottle and shake until combined and smooth. Add 1 tablespoon oil to the pan then squeeze mixture into the oil, turning the pan until mixture thins out into a large circle. Cook until mixture crisps. Remove from the pan and set aside on paper towel. Repeat with remaining mixture. Break into shards to serve.
  21. To serve, use a 6.5cm round cutter to cut 6 serves of cake and place onto serving plates. Top with a rocher each of Spiced Mascarpone and Lemon Myrtle Sorbet. Add a Grilled Apricot half, some Honey Oats and garnish with some Tuille.

Recipe Credit ~ 10 Play, MasterChef AU, Season 12


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