Anzac Cake Recipe

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A cake version of the iconic Anzac Biscuits.

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: Australian, New Zealand

Servings: slices

Calories: 368kcal

Pre-heat oven to moderate (180 degrees celsius / 355 degrees fahrenheit).
Grease and line bar tin with baking paper.
Combine sifted SR flour, sugar and coconut in a mixing bowl.
Place golden syrup and butter in a saucepan and stir over low heat until combined.
Add syrup and butter mixture to dry ingredients and stir to combine.
Using a handheld electric beater or stand mixer, add the eggs and milk and beat until combined and smooth.
Pour mixture into prepared bar tin.
Bake for 40 minutes or until a skewer, inserted into the middle of the cake, comes out clean.
Allow to cool for 10 minutes and then remove from tin and allow to cool completely before icing.

Make this before the icing so it has time to cool and is ready to be sprinkled over cake immediately after icing.
Combine all ingredients in a small frypan over medium heat.
Cook for 2-3 minutes or until a golden colour.
Allow to cool. Once cool, break up any lumps with your hands.

Sift icing sugar into a bowl.
Combine melted butter, golden syrup and vanilla essence and add to the icing sugar. Beat (ideally with a handheld electric mixer) until combined.
Continuing to beat, gradually add as much of the hot water as is necessary to create a fluffy, spreadable icing.

Spread the icing over the cooled cake. Sprinkle the crunchy oat topping onto the icing.
Decorate with a sprig of fresh rosemary (optional).

Storing:

Covered, it should last up to a few days at room temperature or in the fridge.

Freezing:

You can also freeze un-iced cake, well wrapped, for up to a few months.

Nutrition:

The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.