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Wattle Seed & Macadamia Nut Layered Cake

Wattle Seed & Macadamia Nut Layered Cake
  • Artificial Colours Free
  • Artificial Flavours Free
  • Dairy Free
  • Gluten Free
  • MSG Free
  • Peanut Free
  • Preservative Free
  • Wheat Free
  • Yeast Free

2 packets of Wattle Seed & Macadamia Nut Muffin Mix
300 mls fresh cream 
2 tspn wattle seed (optional) 
1 sliced banana (optional) 
Fresh strawberries for decoration
Heat oven to 200°C. 
Mix each packet according to instructions on packet. Put each packet mix in a 16 cm round baking tin. Bake for 20-25 minutes. Cool on wire racks. Shape one cake top, to make a flat surface for layering. 
Whip fresh cream and mix with optional wattle seed. 
Place a layer of sliced banana on the cake that has been shaped. Spread whipped cream over and top with the second cake. 
Decorate with your choice of icing sugar, chocolate or vanilla icing and strawberries. 

For a smaller cake, use 1 packet of Wattle Seed & Macadamia Nut Muffin Mix, and split the cake in half for the filling. 
For a dairy free option, use a blended banana or jam as a filling. 
If you use the Lemon Myrtle or Davidson Plum variety, omit the wattle seed in the cream. 

Oz Tukka’s gluten free muffin mix is so easy to make and a must have in the pantry for those short notice visitors. It is quite suitable to be used as a slice, sponge cake or swiss roll, with your own choice of toppings and fillings. 

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Recipe submitted by Oz Tukka

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