Anzac cake

Posted 2014-05-29 by Kate Mate ⇒ follow

When I first tried to make raw cheesecake it was an epic fail. I didn't want to waste the ingredients so I used them in this cake so I thought of calling it the epic fail cake, but it was close to Anzac Day and I thought was a better name and it's actually a good way to remember our Anzacs by making a tasty cake to remember them by.

A nice big slice of my Anzac cake

Preparation Time: 10 minutes
Cooking Time: 1 hour
Makes: 1 loaf tin cake

Ingredients
180 grams of Nuttelex (plant based spread)
3/4 cups of coconut palm sugar
1/4 cup almond milk
2 cups self raising flour
3 eggs
1/2 cup frozen mixed berries
1/4 cup coconut oil
1/4 cup almonds and walnuts
Slivered almonds for on top

Method

Preheat oven to 180 degrees celsius.

The way I made the raw cheesecake isn't important all I do now is add my nuts to a processor with coconut oil and berries and process for 1-2 minutes.

Next cream the Nuttelex and coconut palm sugar.

Add in eggs one at a time.

When eggs are incorporated add in flour.

Next slowly add in milk.

Add in the berries and nut mix and stir with a spatulas just to mix through.

Pour mixture into a lined loaf tin and sprinkle slivered almonds on top.

Bake for one hour.

After one hour check with a skewer and if it comes out clean it's ready.

Categories
#cake_
#afternoon_tea
#nuts_

%recipeyum

225300 - 2023-07-17 08:49:39