This buttery cake topped with the flavours and textures of an Anzac bikkie is a great change. A dollop of cream completes a perfect picture
100g butter, plus extra for greasing the tin
1½ cups (225g) plain flour, plus extra for the tin
¾ cup (185ml) milk
¾ cup (180g) sugar
1 tsp vanilla extract
2 tsp baking powder
double cream, to serve
2 tbsp milk
2 tbsp golden syrup
1 cup brown sugar
1 cup rolled oats
½ cup desiccated coconut
1. Heat your oven to 190C (170C fan-forced). Grease and flour a 23.5cm-diameter springform cake tin. Combine the butter and milk in a saucepan and heat until the butter has melted. Remove from the heat. Combine the eggs, sugar and vanilla and beat well with an electric mixer until the mixture is thick and pale (about six minutes). Sift the flour and baking powder together, and fold the dry and wet ingredients into the egg mixture a little of each at a time.
2. Place the cake tin on a lined baking sheet, pour in the mixture and bake for 30 to 35 minutes, until a skewer inserted into the cake comes out clean. If the skewer isn't clean, bake for another five minutes and test again.
3. In the last 10 minutes of baking, make the topping by combining butter, milk, golden syrup and sugar in a small saucepan over medium heat. Bring the mixture to the boil, stirring, then stir through the oats and coconut.
4. Remove the cake from the oven and increase the heat to 220C (200C fan-forced). Spread the biscuit mixture evenly on top of the cake and bake for a further five to 10 minutes, until the topping is crisp. Remove the cake from the oven and cool completely in the tin. Slice and serve with double cream.
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.