There is no more special day on the Australian Calendar that ANZAC Day and like everything else this year commemorating will be a first in this country.
The RSL has asked Australians to take a pledge to stand in their driveway at Dawn and remember our service men and women past and present and our family has taken that pledge to remember and reflect on their sacrifice this ANZAC Day.
Over the week as my children like most other children learning remotely, I have taken the opportunity to educate them about why 25th April is a special day. Over the week we have discussed the landing at Gallipoli, the bravery of our diggers and why their spirit is so important in the modern world.
We have made poppies and wreaths and colored the ANZAC emblem. We have listened to songs and stories about ANZAC Day and discussed how we live in a garrison city and that our soldiers of today carry on the ANZAC spirit that is so special which we particularly saw last year during the Townsville floods.
On top of education we have also cooked and baked which they have thoroughly enjoyed. From a traditional Aussie Meat Pie to damper, ANZAC biscuits and finally this amazing little cake we have had a fantastic week in the kitchen.
Now lets talk about this cake. I am the first to think something so perfect as a traditional ANZAC biscuit should never be altered and I have my grandmothers recipe on the website, however, this cake is pretty amazing!
It has all the flavour of an ANZAC biscuit in a simple light cake that is perfect for morning tea with a cuppa or for the kids to munch on for morning or afternoon tea.
It may not be a traditional ANZAC recipe but our family thought it was to good not to share and it will definitely be a regular in our house from now on.
So leading up to this ANZAC Day I would recommend you make this cake alongside your usual ANZAC biscuits and what better way to spend time with the family after your own dawn service than to sit down with a cup of tea and munch on some cake or biscuits.
Lest We Forget.
Prep 10 min // Cook 35 min
1/2 cup golden syrup
2 cups plain flour
2tsp baking powder
1/2 cup shredded coconut
1 cup oats
1/4 cup brown sugar
1 cup milk
Golden Syrup Icing
1 cup icing sugar
1 tsp golden syrup
1 tbs hot water
Preheat oven to 180 deg and grease a slice tin and set aside.
Add butter and syrup to the bowl and melt 4min/36deg/sp2 and then set aside.
Without washing the bowl add flour, baking powder, coconut, sugar and oats to the bowl and mix 10sec/sp4 and scrape down sides.
Add butter mixture and mix 10sec/sp4 and scrape down sides.
Add milk and eggs and mix 10sec/sp4.
Pour into prepared pan and bake for 35 min or until cooked through.
Let cool for 10 min and then put on a wire rack to cool completely.
Place butter in bowl and melt 3min/36deg/sp4
Add icing sugar, syrup and start mixing on sp3.
Add hot water slowly through the lid until a thick icing forms.
Ice cake when cool
Non Thermomix Method
Heat oven to 180 degrees and grease a slice pan and set aside.
In a saucepan add butter and syrup and stir over heat until smooth and remove from heat.
In a big bowl combine flour, baking powder, oats, coconut and sugar and mix through.
Slowly combine the butter mix and combine and then mix in the eggs and milk and stir well.
Pour batter into a pan and bake for 35 min or until cooked through.
Cool for 10 min in pan and then turn out on a wire rack to cool completely.
Melt butter in microwave for 30 sec,
Combine icing sugar, butter and golden syrup in a bowl and slowly add hot water and combine until you have a thick icing.
When the cake is cooled ice cake.