My Christmas Cake

An absolute standout and simply so easy!

Combine 250gm sultanas, 250gm raisins, 200gm juicy dried figs, 50gm reconstituted rosella petals (known as sorrel in some parts of the world) , 200gm dry roasted macadamia nuts and 50gm dry roasted sandalwood.  

Blend 350ml wattleseed coffee and grounds, 200ml Tamborine Mountain Wattle Toffee Liqueur (you could substitute however this liqueur further enhances the coffee like taste of roasted wattleseed) and 50ml milk and pour over fruit mix. 

Soak Overnight. Then mix in 2 cups of self raising flour. 

Bake for 2 hours at 160C

This pic shows is garnished with chocolate dipped dried orange slices.

You could serve with Wattleseed Icecream.

For each litre of premium vanilla ice cream use 2 teaspoons of roasted ground wattleseed.

Put the wattleseed into a cup and just cover with boiling water. This will swell the wattleseed and release the flavours. Allow to cool.

Slightly soften the vanilla ice cream in a bowl. Stir through the wattleseed slurry.

Return the ice cream to the tub and refreeze.

Wattleseed has been a mainstay in the diet of our traditional people for thousands of years with a rich source of protein and carbohydrate in times of drought. There are over 160 species however just a handful are edible.