Anzac Biscuit Crumble Cake Recipe

Celebrate Anzac Day with this Anzac biscuit-inspired crumble cake that is delicious served with caramel sauce and dollop cream.

The ingredient of Anzac Biscuit Crumble Cake Recipe

• 600g pkt caramel mud cake mix
• 2 coles australian free range eggs
• 1 4 cup 60ml vegetable oil
• 4 about 110g coles bakery anzac biscuits crumbled
• 1 4 cup 20g rolled oats
• 1 4 cup 20g shredded coconut
• 20g butter chopped
• 1 tbsp brown sugar

The Instruction of anzac biscuit crumble cake recipe

• preheat oven to 180u00b0c grease a 20cm base measurement springform pan and line the base and side with baking paper place on a baking tray
• prepare the cake mix using the eggs oil and u2154 cup 160ml water following packet directions pour into the prepared pan
• place the biscuit oats coconut butter and sugar in a bowl use your fingertips to rub the butter into the biscuit mixture until just combined sprinkle the mixture evenly over the cake batter in the pan
• bake for 1 hour or until a skewer inserted in the centre of cake comes out clean set aside in pan for 15 mins to cool slightly before transferring to a wire rack to cool completely
• place the cake on a serving plate and cut into wedges to serve

Nutritions of Anzac Biscuit Crumble Cake Recipe

fatContent: 314 285 calories
saturatedFatContent: 17 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 36 grams carbohydrates
fibreContent: 25 grams sugar
proteinContent: n a
cholesterolContent: 4 grams protein
sodiumContent: n a

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