or scroll for handy tips and a little nostalgia.
A Jatz Cake? You might not normally associate Jatz with cake. In fact, you may not even know what a Jatz is… so let’s take a step back.
A Jatz is a popular malted cracker biscuit made by Arnott’s here in Australia. It’s very similar to a Savoy biscuit and you probably have your own version in your part of the world.
It’s usually enjoyed with cheese, cabanossi or even Nana Ling’s mock chicken. But here, it’s a main ingredient in a deliciously sweet cake.
The main ingredient: Jatz
The Jatz cracker has been around since 1952, and is still a huge favourite today.
It’s a crunchy malted cracker that’s just under 5cm in diameter.
We enjoy Jatz with a dip, cheese… and back in the 1970s we actually got quite fancy with the toppings.
Here, though, we’re going to do something a little less traditional with our Jatz.
This Jatz Cake recipe was shared with my mum by one of our lovely neighbours – a few decades ago.
Jatz Cake ingredients
To make this cake, you’ll need:
- Jatz (or any salty cracker biscuit)
- pecan nuts
- egg whites
- caster sugar
- vanilla extract
- thickened (heavy) cream
- icing sugar
- chocolate shavings
Quantities can be found in the recipe card at the end of this post.
Making Jatz Cake
Start by pre-heating the oven to 170 degrees celsius, fan-forced (or equivalent) and greasing a small round cake tin (about 20cm diameter). Bonus points if the tin is springform.
Process the Jatz and pecans in a chopper or food processor (or chop finely with a knife).
Beat the egg whites and salt until foamy.
Gradually add sugar to the egg whites, continuing to beat until the mixture is stiff and glossy.
Fold in the vanilla extract and your jatz/nut mixture with a spatula until it’s all fully combined.
Pour into the prepared cake tin and bake for 40 minutes.
Your cake should be crisp on top when you remove from the oven.
Allow to cool for 10 minutes before removing the cake from the tin and allowing it to cool completely.
Decorating your Jatz Cake
Whip the cream along with the icing sugar and vanilla extract until soft peaks form.
Dollop cream on top of cake.
Place cherries on top and sprinkle with chocolate shavings.
Sit down and enjoy a slice.
It’s sweet, nutty and a glorious mix of crunchy and chewy.
Jatz Cake FAQs
Q. What does it taste like?
It’s a sweet, nutty cake that’s a glorious mix of crunchy and chewy.
Q. What are Jatz?
Q. Can I use something else instead of Jatz?
Yes, just use other salted crackers.
Q. Can I make it ahead?
Yes, make it up to 5 days ahead and store (undecorated) in the fridge.
Q. Isn’t it a bit strange to put Jatz in a cake?
Yes, but that’s what makes it fun and wonderful. Like putting sour cream and marshmallows together for Heavenly Hash or putting chocolate in Chilli Con Carne or adding 100s and 1000s to white bread to create the best kids party food ever!
- small round cake tin (about 20cm diameter, springform if you have one)
- 22 Jatz (85 grams) (or any salty cracker biscuit)
- 120 grams pecan nuts
- 3 egg whites
- pinch salt
- 1 cup caster sugar
- 2 teaspoons vanilla extract
- 200 ml thickened (heavy) cream
- 1 tablespoon icing sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup chocolate shavings (use vegetable peeler and block chocolate)
- 10 cherries
- Pre-heat oven to 170 degrees celsius, fan-forced.
- Grease cake tin.
- Process Jatz and pecans in a chopper or food processor (or chop finely with a knife).
- Beat egg whites and salt until foamy.
- Gradually add sugar to egg whites, continuing to beat until the mixture is stiff and glossy.
- Fold in vanilla extract and jatz/nut mixture with a spatula until fully combined.
- Pour into tin and bake for 40 minutes.
- Cake should be crisp on top when you remove from the oven.
- Allow to cool for 10 minutes.
- Remove cake from tin and allow to cool completely.
- Whip cream with icing sugar and vanilla extract until soft peaks form.
- Dollop cream on top of cake.
- Place cherries on top and sprinkle with chocolate shavings.