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Molaases and wattle seed cake by mildlyindian.

Molasses and wattleseed bundt cake

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Course Desserts, Sweets and savories, Traditional
Cuisine Autumn, Baking, Fusion, International, Spring, Summer, Winter

Ingredients
  

Dry indgredients

  • 2.5 cup whole wheat flour
  • 0,5 tsp salt
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp Wattle seed crushed

Wet ingredients

  • 0.5 cup butter ( unsalted)
  • 2 large eggs
  • 1/2 cup brown sugar
  • 1 cup molasses
  • 1 cup low fat/ full cream milk
  • 1/3 cup brewed coffee

To serve

  • 1/2 cup whipped cream

Instructions
 

  • Preheat the oven at 180 degrees.
  • Grease the bundt pan with butter and remeber to grease the nooks and crannies well.
  • Sift together the Wholewheat flour, salt, baking soda and baking powder. Sift it twice for the lightness.
  • Sprinkle the wattle seed powder and set aside.
  • Whisk together the butter, eggs, and the unrefined sugar till well creamed.
  • Now add the coffee, molasses, milk and whisk till you have a smooth mix.
  • Add the sifted flour a little at a time and blend it slowly.
  • Pour into the bundt pan till halfway and bake for 20 minutes. Check with the skewer if it comes out clean.
  • Remove from oven and cool for 10 to 20 minutes
  • Run a blunt knife along the edges and unmould the cake.
  • Serve the cake with whipped cream.

Notes

You can increase the sweetness by adding up to 3/4 cup brown sugar if you like. I prefer a milder sweetness hence reduced it. 
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