Anzac Buttercake Recipe Recipe

Name: Anzac Buttercake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
In a mixing bowl, place the Large eggs, butter, sugar, flour, semolina and coconut and mix on low speed to combine.
2
Turn the speed to medium high and beat for 4 min till the mix becomes pale and thick.
3
Meanwhile, mix the topping ingredients in a separate bowl.
4
Grease a 25cm.
5
loaf tin and pour in 1/2 of the batter.
6
sprinkle 1/3 of the filling over the cake batter and top with remaining batter.
7
Using a knife, swirl the batter to create a pattern in the streusal in the middle of the dough.
8
Sprinkle the remaining streusal over the dough.
9
Bake at 180c.
10
for 45 min (approx.)
11
or possibly till the cake is cooked through.
12
Remove from the tin and cold on a wire rack.
13
Sprinkle with icing sugar and serve.

23313

kcal

Calories

2554

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 x Large eggs, 125 gm butter, softened, 1 c. castor sugar, 1/2 c. self raising flour, and more.

Yes, Anzac Buttercake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Anzac Buttercake Recipe

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