Anzac Biscuits
The perfect alternative to fruit cake this silly season, a red velvet cake screams Christmas cheer. Excellent to serve for those with a penchant for creamy sweetness over dried fruit.
Ingredients – cake
100g softened butter
1 1/2 cups caster sugar
2 eggs
1 tsp vanilla extract
2 tbsp red food colouring
3 tbsp cocoa
2 1/2 cups plain flour
1 cup buttermilk
1 tbsp white vinegar
1 tsp bicarbonate of soda
Ingredients – icing
180g cream cheese
70 softened butter
1 tsp vanilla extract
1 3/4 cups icing sugar – sifted
Method
Preheat the oven to 180C and grease and line 2x 22cm round cake tins.
In a large bowl beat the butter, sugar, eggs and vanilla.
In a small bowl make a paste with the red colouring and the cocoa then beat into the butter mixture.
Sift in the flour then add the buttermilk and stir to combine.
In a small bowl mix the vinegar and soda, stir into the batter and then beat all ingredients together for 2-3min.
Divide the batter evenly into the prepared tins and bake for 25-30min, alternating the placement of the pans in the oven after 15min.
Remove from the oven and cool for 10min then turn out onto wire racks to cool completely.
To make the icing beat the cream cheese, butter, sugar and vanilla in a medium sized bowl for 3-4 min.
Using a bread knife, carefully slice the domed top off one of the cakes creating a level top for easy stacking.
Place the leveled cake on a plate and spread with 1/4 of the icing.
Top with the other cake and spread the top and sides with the remaining icing.
Store away from direct sunlight and in a cool place to avoid melting the icing. Best consumed same day as made.
This slice of Christmas fun sits on a 1940’s Shelley ‘Versaille’ side plate.
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