Foodie Friday: This Anzac Biscuit Crumble Cake is just the thing to honour our ANZACs while enjoying your Anzac biscuits a little differently this year.
Prep: 0:10 Mins
Cook: 1:00 Hr
- 600g pkt caramel mud cake mix
- 2 Australian Free Range Eggs
- 1/4 cup (60ml) vegetable oil
- 4 (about 110g) Anzac Biscuits, crumbled
- 1/4 cup (20g) rolled oats
- 1/4 cup (20g) shredded coconut
- 20g butter, chopped
- 1 tbs brown sugar
Preheat oven to 180°C. Grease a 20cm (base measurement) springform pan and line the base and side with baking paper. Place on a baking tray.
Prepare the cake mix using the eggs, oil and ⅔ cup (160ml) water following packet directions. Pour into the prepared pan.
Place the biscuit, oats, coconut, butter and sugar in a bowl. Use your fingertips to rub the butter into the biscuit mixture until just combined. Sprinkle the mixture evenly over the cake batter in the pan.
Bake for 1 hour or until a skewer inserted in the centre of cake comes out clean. Set aside in pan for 15 mins to cool slightly before transferring to a wire rack to cool completely.
Place the cake on a serving plate and cut into wedges to serve.
Source link: www.taste.com.au