Anzac Buttercake Recipe
Servings: 1
Ingredients
- 4 x Large eggs
- 125 gm butter, softened
- 1 c. castor sugar
- 1/2 c. self raising flour
- 1/2 c. semolina
- 1 c. coconut
- 1 c. rolled oats
- 1/2 c. brown sugar
- 1/2 c. coconut
- 3 Tbsp. butter, melted
Directions
- In a mixing bowl, place the Large eggs, butter, sugar, flour, semolina and coconut and mix on low speed to combine. Turn the speed to medium high and beat for 4 min till the mix becomes pale and thick.
- Meanwhile, mix the topping ingredients in a separate bowl.
- Grease a 25cm. loaf tin and pour in 1/2 of the batter. sprinkle 1/3 of the filling over the cake batter and top with remaining batter. Using a knife, swirl the batter to create a pattern in the streusal in the middle of the dough.
- Sprinkle the remaining streusal over the dough.
- Bake at 180c. for 45 min (approx.) or possibly till the cake is cooked through.
- Remove from the tin and cold on a wire rack. Sprinkle with icing sugar and serve.
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