Tag Archives: Macadamia

Macadamia & Wattle Seed Butter

Macadamia Wattle Seed Butter_6089_wm_1x1

I have not posted anything in a couple of weeks and for this I apologise.  I have a number of things I would dearly love to bake, make, and post for you but life has again placed itself in my path.  But I will return to baking very soon.

As some of you know, I have attended some fantastic courses in making chocolates and pralines at the brilliant Savour Chocolate & Patisserie School in Melbourne.  I have had the time of my life and I have learned so much.  It’s been so great, I have signed up for some more classes!  If you would like to see some of the amazing chocolates and pralines we made, you can view them on the Facebook page.

But it has taken me away from baking and playing in my kitchen and posting new recipes.  Over recent weeks my father has been unwell and so I’ve been distracted by that too.  But I will be getting back to business as usual this week so there should be some posts coming through very soon.

I had some wonderful ideas for recipes to post for Australia Day, which is today.  Some wickedly good and some wickedly healthy too.  But as I’ve not had time to make them in time, I thought I should at least post up something to commemorate today.

Unlike some, I do not think of Australia Day as a commemoration of our early European (English) settlers arriving by ship over 200 years ago.  I think of it as a day to celebrate the coming together of Australians as a nation.  Strictly speaking, Australia became a nation on 1 January 1901 so this anniversary is a few weeks behind, but hey, what’s a few weeks between friends?

Like any nation, there are moments in our history of which we can be proud and moments that make us hang our heads in shame.  There are some who claim that those who migrated here from other parts of the world since the 1780s are not truly Australian, that only the indigenous people of our nation have the right to call themselves Australian.  I believe that all of us who call this beautiful country home have the right to call ourselves Australian, for even our indigenous Australians crossed over from other lands, albeit thousands of years ago.  We are essentially all migrants and yet all Australian, and all fortunate to live in such a beautiful country.   As is often said, we are all different but underneath it all, we are human and we are all the same.

It occurred to me earlier today that although the recipe I’m sharing is simple, and hardly even worth a blog post … it brings together two quintessentially Australian foods.   Macadamia nuts and wattle seeds.
Both foods are indigenous to Australia.  They are both amazingly delicious as well as being healthy.  Macadamia nuts are fully of healthy mono-unsaturated fats and nutrients while wattle seeds punch above their weight in protein and micronutrients.  Together they are nothing short of divine.

Whether you process the macadamias raw or lightly roasted is purely up to you, and a matter of personal taste.  I prefer to process them raw as the flavour is delicate and beautiful, and a pinch of sea salt really adds depth.

Anyone who has trawled through the recipes on this site will know that I love roasted wattle seeds.  That magical chocolate-hazelnut-coffee flavour they impart is sublime.   They are available online for those of you outside Australia.  If you cannot find them, you could substitute a little pure vanilla.  Use vanilla seeds or vanilla bean paste for the best flavour.

This literally takes only a few minutes to prepare.  It is the shizz on toast, on vegetables, on fish, on fruit, or eaten with a spoon.  It makes a fantastic alternative to butter, or other nut butters 🙂

Wishing you all a very Happy Australia Day.  I will see you all really soon with some new recipes!

Makes 1 x 250 gram jar

250 grams macadamias, raw and unsalted
1 – 1 1/2 teaspoons roasted and ground wattle seeds
sea salt q.b.

If you wish to roast the macadamias first, lightly roast them for 5 – 8 minutes at 180℃.  Keep an eye on them and move them about on the tray every couple of minutes.  Allow to cool completely before proceeding.  This step is optional and unnecessary but it’s a matter of personal preference for flavour.  I like to make my macadamia butter raw as I like the flavour.

Place the macadamias in the bowl of a food processor and process until it is processed to a smooth paste.  Add a generous pinch of sea salt, to taste.  Add the wattle seeds and pulse briefly to distribute.  Transfer the butter to a clean jar.

Stored in the refrigerator, it will keep for a long time.  I doubt that will be necessary though 😉


Filed under All Recipe Posts, Fillings, Jams & Preserves, Low Carb, Nuts, Special Diet

Flourless Mango Cake

On the weekend, I bought a beautiful book that I’ve been secretly lusting after for a while, Grand Livre De Cuisine: Desserts: Alain Ducasse’s Desserts and Pastries.  It gave me tingles.  And inspiration to make a spectacular mango dessert.  There was going to be a crispy chocolate layer, macadamia praline, moulded mango jelly shapes, creamy mango centre, maybe a hint of rum, chocolate glaze, and the distinct possibility of gold flecks.  I needed the oven to bake my base.   I haven’t been allowed near the oven for almost a week because it’s been so hot and humid.  There was some debate.  I lost.  So I ended up making a mango version of a zuppa inglese instead with a packet of savoiardi.  I’d already made the mango cream and it was a shame not to use it.  Delicious?  Well, yes.  Spectacular?  Hell. No.

And now I’m a little more time poor.  My day job kind of gets in the way of important stuff like kitchen lab experiments.  I needed something simple and quick but divine.  And it had to be mango.  Mango season is in full swing and I’m officially mango mad while it lasts.  I love mangoes.  Doesn’t everyone love mangoes?

Choose your loveliest, sweetest, most perfumed mango for this moist, flourless cake to get the best flavour.  The banana adds extra sweetness without being sickly and it doesn’t overpower the mango.  It’s very easy to make.  I mixed it up in a food processor.  You could easily just puree the fruit and toss all the ingredients in a bowl and mix.  Dead simple.

It’s really good on its own for afternoon tea, dusted with icing sugar.  It’s also yummy served with mango slices and cream, ice cream, or yoghurt as a dessert.  If you love frosting (I don’t), swirls of mango or rum buttercream might be your thing.  Go ahead, layer it with buttercream.  It would be fabulous.  Otherwise, it’s actually quite a healthy treat.  But don’t tell anyone, because it doesn’t taste healthy.

Makes: 1 x 18cm round cake

1 ripe banana
1 large mango
1/2 cup coconut sugar* or brown sugar
3 eggs
1 teaspoon vanilla bean paste or extract
1/4 cup macadamia nut oil or coconut oil
250 grams almond meal
2 teaspoons baking powder
1/2 cup chopped macadamia nuts (optional)

* Coconut sugar is sold in organic or health food stores.  Granulated coconut palm sugar is used in this recipe.

Preheat the oven to 180°C.
Line the base and sides of a 18cm round cake tin with baking paper (unless using the non-stick variety).
Chop the banana and mango pulp and place them in a bowl of a food processor with the sugar, eggs, vanilla paste, and macadamia or coconut oil.  Pulse until well mixed.

Add the almond meal and baking powder and pulse again for a few seconds until well mixed and the batter is smooth.  Remove the bowl and stir in the chopped macadamia nuts.

Pour the batter into the prepared cake tin and smooth the top.  Bake at 180°C, in the centre of the oven, for about 45 – 50 minutes or until golden.

Remove from the oven and allow to cool in the tin for 10 minutes.  Place on a serving dish and cool before serving.

I’ve updated this post with some new photos but for posterity, I’ll keep the original photo (via dodgy phone cam!):


Filed under All Recipe Posts, Cakes, Fruit, Nuts, Special Diet