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Wattle Cake

  • 10 minutes
  • 30-35 minutes
  • Makes 1 cake
Wattle Cake

Using up the egg yolks left over from making the classic kiwi pavlova can be a conundrum. Yes they can go into scrambled eggs, but I prefer to make a Wattle Cake, so called because the cake has a rich golden crumb. The recipe is ideal to make a large cake of cup cakes - enjoy,


  • ½ cup caster sugar
  • 4 egg yolks, at room temperature
  • 150 grams butter, softened
  • grated rind 1 orange
  • ¼ cup freshly squeezed orange juice
  • ½ cup milk
  • 1½ cups plain flour
  • 2 teaspoons baking powder


  • 1 cup icing sugar, sifted
  • 2 tablespoons softened butter
  • 1 tablespoon orange juice or milk
  • ¼ cup chopped walnuts (optional)


  1. Preheat the oven to 180°C. Set the oven rack in the centre. Grease the base and sidecs of a 20cm round cake tin and line the base with baking paper. Alternatively set 12 paper cup cakes into a muffin tin.
  2. Put all the cake ingredients into a bowl and beat on a medium speed for 3 minutes. If using an electric mixer, use a low-to-medium speed.Turn into the prepared tin or cup cake moulds.
  3. Bake in the preheated oven allowing 35 minutes or until a skewer inserted comes out clean for the cake, and 15-18 minutes for the cup cakes. Stand the cake in the cake tin for 5 minutes before turning out on to a cake rack to cool. The cake will shrink on cooling, from the lack of egg whites.


  1. Beat the icing sugar, softened butter and milk or orange juice together, and spread over the cold cake. Garnish with chopped walnuts if using.

Cooks Tips

- This can be cooked in a well-greased and flour-dusted 23cm ring tin for 35 minutes.

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