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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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My homage to the Anzac but in a cake format Ingredients:
3 eggs |
1/2 cup sugar |
1 cup self-rising flour |
1/2 cup sugar |
1 cup coconut |
1 cup rolled oats |
125 g butter |
2 tablespoons golden syrup |
4 tablespoons boiling water |
2 teaspoons bicarbonate of soda |
2 tablespoons water |
1/4 cup plain flour |
1/4 cup oats |
1/4 cup sugar (i used raw brown would be nicer) |
1/4 cup coconut |
2 teaspoons butter |
Directions:
1. Whip your whites till there soft peaks and then gradually add sugar bit by bit.
2. When combined add yolks and mix until combined.
3. In a coffee grinder blitz oats,flout and sugar. Melt butter with golden syrup and 2 tablespoons of boiling water.
4. mean while add bicarb and remaing boiling water. When the butter mixture is melted add the bicarb mixture to it and stir.
5. Add dry ingredients (whilst mixing) and then wet.
6. Put into pregreased sponge tin
7. Topping:.
8. Blitz the first 3 ingridents in the coffee grinder. Add coconut and mix. Rub butter inches Place of top of batter.
9. Cook 180 25-30 mins, or till a skewer comes out clean. Serve with whipped cream and a drizzle of Golden Syrup or honey (We used honey through out the reciepe as we didn't have Golden Syrup).
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