Home grown.

With the addition of warming native spices, Nornie Bero delivers a show-stopping cake just in time for Easter.

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 like wattleseed, cinnamon myrtle and pepperberry (from mabumabu.com.au). 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.

The trees grow all over Australia, but most commercially harvested wattleseed comes from South Australia, Victoria and the Northern Territory. Make sure your seeds are roasted before use, then grind them up to get maximum taste. The darker the seed, the more intense the flavour. The seeds are fantastic for all kinds of baking as they are a natural thickener. Put them in scones and cakes or substitute for coffee in your espresso machine for a caffeine-free alternative.

Nornie Bero is founder and CEO of Mabu Mabu, including Big Esso, Tuck Shop and Mabu Mabu catering. Her book Mabu Mabu (Hardie Grant Books) is out now. @mabu_mabu_aus

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

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.

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.

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.

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.