Commemorate Anzac Day at home with a cake on the side like this Anzac biscuit crumble cake - a tasty twist on Anzac biscuits.
2 Pace Farm eggs
600g pkt caramel mud cake mix
60ml (1/4 cup) vegetable oil
110g of Anzac biscuits (about 4), crumbled
20g butter, chopped
1/4 cup (20g) rolled oats
1 tbs brown sugar
1/4 cup (20g) shredded coconut
Preheat oven to 180°C.
Grease a 20cm springform pan and line with baking paper. Place on a baking tray.
Prepare cake mix using the eggs, oil and ⅔ 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 to cool.
Place the cake on a serving plate and cut into slices.