EASTER IS A DAY for baking enthusiasts to show off their skills. Why not bring this cake to your Easter lunch for a wow-factor dessert with an Australian twist? I use our Mabu Mabu native chai mix when making this cake, which gets its deep, complex flavours from native spices). The star here is wattleseed, which gives the cake its nutty and subtle bitter chocolate or coffee tannin flavour, combined with the pepperberries for a bit of kick and their nutmeg flavour profile. Wattleseed comes from Australian acacia, which has around 120 different species.
