ANZAC Cake
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 70 minutes
Serves: 8
- 180g/6ozs grated apple (around 2 medium apples)
- 1 cup/75g/2.6ozs desiccated coconut
- 1/2 cup/75g/2.6ozs chopped dates
- 1/2 cup/65g/2.3ozs rolled oats
- 1 teaspoon bicarb of soda
- 1 cup/250ml/8.8flozs boiling water
- 1.5 cups/340g/1ozs. firmly packed brown sugar
- 1/2 cup/180g/6ozs. golden syrup
- 1/2 cup/125ml/4flozs coconut oil, melted
- 2 eggs, room temperature
- 2 teaspoons vanilla
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1.5 cups/225g/8ozs. cake flour
- 1.5 teaspoons baking powder
For Crumble Topping
- 1/2 cup 75g/2.6ozs plain flour
- 1/3 cup/75g/2.6ozs brown sugar
- 1/3 cup/45g/1.6ozs rolled oats
- 1/3 cup/25g/1oz desiccated coconut
- 1/8 cup/25g/1oz caster or superfine sugar
- 1.5 tablespoons hot water
- 25g/1oz golden syrup
- 1 teaspoon vanilla
- 1/4 teaspoon bicarb
- 1/4 teaspoon salt
- 65g/2.3ozs butter, melted
- 1 stalk rosemary
Step 1 - Preheat oven to 180C/350F and line the base and sides of a 20cm/8inch tin with parchment. In a bowl add the apples, coconut, dates, rolled oats, bicarb and water and stir to mix and allow to sit and absorb while you make the rest.
Step 2 -Place the brown sugar, golden syrup, coconut oil, eggs, vanilla, cinnamon and salt in a mixer and whisk for 3 minutes. Add the apple mixture to this and stir to combine and then fold in the flour mixture making sure not to overmix. Scoop into the tin and bake for 50 minutes.
Step 3 -While it is baking make the crumble topping. Whisk the flour, brown sugar, oats, coconut and sugar in a bowl together breaking up the brown sugar. In a small bowl mix the hot water, golden syrup, vanilla, bicarb, salt and melted butter. Mix the wet mixture into the dry mixture and set aside. When the cake has had 50 minutes, add the ANZAC crumble on top of the baked cake. There's no need to smooth it down, even if you add it as clumps, it will spread out naturally on top. Bake for 15 minutes. Cool and add rosemary needles on top. Serve with vanilla ice cream and rosemary infused golden syrup.
Rosemary Infused Golden Syrup: Heat 1/2 cup of golden syrup with needles from 1/2 stalk rosemary and allow to steep for 2 hours (or longer if you like a stronger flavour).