As I’ve mentioned before, 25th April is Anzac Day – the anniversary of the first major military action fought by the Australian and New Zealand forces during the First World War. It is one of the biggest national occasions here in Australia.
This year I decided to make a cake in honour of the day rather than the traditional biscuits.
The classic Anzac ingredients of coconut and oats add texture to the cake, and the extra drizzle of golden syrup over the top gives an ideal level of sweetness. If you have a dairy allergy then this recipe will suit you because it includes extra virgin olive oil rather than milk and butter.
This is perfect served warm with custard, cream or ice cream, and is probably better suited as a dessert rather than morning or afternoon tea.
I adapted a recipe that I found in the April 2014 issue of Super Food Ideas magazine. If you don’t have a loose-based ring pan like the one that I used, you can use a standard 23cm/9 inch round spring-form pan instead.
Ingredients – serves 8-10:
1/2 cup traditional rolled oats
1 and 3/4 cups self-raising flour
1/3 cup finely dessicated coconut, plus a little extra to decorate
1 teaspoon ground cinnamon
- 2/3 cup extra virgin olive oil (an oil with a light flavour will work best)
- 3/4 cup white sugar
- 3 eggs
- 1/4 cup golden syrup, plus extra to drizzle
2 teaspoons vanilla extract
Heat your oven to 180C/160C fan forced/350F.
Spray a 23cm/9 inch loose-based ring pan or round spring-form pan with a little cooking spray, or grease lightly with a little olive oil.
- Scatter 1/4 cup of the rolled oats over the base of your prepared pan.
- Mix the remaining oats with the flour, coconut and cinnamon in a large bowl.
- Put the olive oil, sugar, eggs, golden syrup and vanilla in a large jug and whisk until combined.
- Add the mixture from the jug to the dry ingredients in the bowl and stir until well combined.
- Transfer the cake batter to the prepared pan and use a spatula to level the top.
- Bake for 25-30 minutes or until risen and golden. A skewer inserted into the centre of the cake should come out clean.
- Remove from the oven and leave to cool in the pan for 5 minutes, then remove from the pan and place on a wire rack for 10 minutes.
- Place the cake on your serving plate, drizzle with a little extra golden syrup and scatter over some dessicated coconut.
- Serve whilst still warm with your choice of custard, cream or ice cream.