Baking Dessert

Wattleseed and chai layer cake with hibiscus buttercream recipe

Name: Wattleseed and chai layer cake with hibiscus buttercream recipe
Yield: 10
Ingredients: 355g unsalted butter, softened; 1 cup (220g) caster sugar; 4 eggs; 1/2 tsp vanilla bean paste; 2 1/4 cups (335g) plain flour; 2 1/2 tsp baking powder; 1 tsp ground wattleseed; 1 tsp ground cinnamon; 1 tsp ground ginger; 1/2 tsp ground cinnamon myrtle; 1/2 tsp ground allspice; 1/4 tsp ground pepperberry; 2 tbs Mabu Mabu Chai (or any chai mix with 1/2 tsp ground pepperberry added); 1/2 cup (125g) brown sugar; 1 1/2 cups (375ml) milk; 250g pure icing sugar, sifted; 250g cream cheese, at room temperature; 2 tsp ground hibiscus flower

Rate now

DeliciousMagazine2204220203-VariousA — Photographer - Brett Stevens + CD Hayley Incoll + PhotoChef - Georgina Esdaile + Recipes - Nornie Bero + Prop Stylist - Kirsten Jenkins + Food Stylist - Kirsten Jenkins + Food Director - N/A + Food Editor - Georgina Esdaile + Assistant Food Editor - Helena Moursellas

Jump to recipe

by Nornie Bero

Mar 23, 2022

With the addition of warming native spices, Nornie Bero delivers a show-stopping cake with plenty of depth and wow-factor.

355g unsalted butter, softened
1 cup (220g) caster sugar
4 eggs
1/2 tsp vanilla bean paste
2 1/4 cups (335g) plain flour
2 1/2 tsp baking powder
1 tsp ground wattleseed
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cinnamon myrtle
1/2 tsp ground allspice
1/4 tsp ground pepperberry
2 tbs Mabu Mabu Chai (or any chai mix with 1/2 tsp ground pepperberry added)
1/2 cup (125g) brown sugar
1 1/2 cups (375ml) milk
250g pure icing sugar, sifted
250g cream cheese, at room temperature
2 tsp ground hibiscus flower

Method

1.

Preheat oven to 190°C. Grease 3 x 15cm cake pans and line with baking paper.
2.

Place 105g butter and sugar in a stand mixer. Beat on high for 3-4 minutes until light and fluffy. Reduce speed to medium and add the eggs, one at a time, beating well after each addition. Add vanilla and mix to combine.
3.

In a bowl, sift together flour, baking powder and spices. Mix in chai and brown sugar. Gently fold one-third flour mixture into the butter mixture, then half the milk. Repeat with flour mixture and remaining milk, then gently mix in remaining flour mixture until just combined. Divide among prepared pans. Bake for 30-35 minutes until a skewer inserted in the centre comes out clean. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
4.

For the buttercream, place icing sugar, cream cheese and remaining butter in a stand mixer with the paddle attachment and beat for 5-6 minutes until fluffy. Add 1 tsp hibiscus flower and mix to combine.
5.

Place one cake on a serving plate. Spread with 3/4 cup buttercream. Top with second cake, then buttercream. Finish with third cake. Spread remaining buttercream over top and side of the cake. Sprinkle with remaining hibiscus flower to serve.