Monday, April 19, 2010
We usually make Anzac Biscuits leading up to Anzac Day.
I saw this recipe for Anzac Cake in a magazine and thought it sounded like a good twist on the usual.
I will say that I ate this cake warm and I did not like it. Tasted like a terrible sticky date pudding with oats in it. I was sad. I was really hoping for something good with this recipe. However I ate it the next day cold with a cup of milk and could not get enough! I think I ate five pieces that day and had to go buy more milk cause I drank it all. Cold - it was like a heavy sweet Oaty loaf. Yum.
Also I have never made a cake with so many eggs! That scared me a little :) I loved the use of caster sugar to coat the pan. It made a lovely sweet crunchy edge to the cake. Was delicious. I am going to do this to all my cakes from now on I think.
Anzac Day Cake
melted butter for greasing
caster sugar for dusting
125g unsalted butter
250g golden syrup
120g self raising flour (I used 1 cup)
120g rolled oats (i used 1 cup)
150g dessicated coconut (I used 1 cup)
80g icing sugar
1/4 cup caster sugar
1/4 cup dark rum (I used water!)
cream to serve
Preheat oven to 170c line and grease a 23cm round cake tin, dust with caster sugar.
Melt butter and golden syrup in small pan over a low heat. Set aside to cool slightly, then beat in eggs.
Combine flour,oats,coconut and icing sugar in a bowl,stir in butter mixture.Spoon into prepared tin and bake for 20-25 mins or until a skewer inserted in centre comes out clean. Set aside for 5 mins.
Meanwhile bring caster sugar water to the boil, cook for 5 mins, then set aside.
Gently turn out cake onto wire rack to cool.
Serve drizzled with syrup and cream (I drizzeled the syrup all over the cake beforehand)
I think I prefer Anzac Biscuits more though, so I will make some this week! But this was a nice alternative.