I had some leftover Arnott’s Choc Ripple Biscuits that were not crispy any more. Today I added them to Matcha Cake. The biscuits were soft and moist in the cake. Do you know Matcha and Cocoa are a good combination? This cake looks nice and tastes great. I always add Rum to Matcha flavoured cakes, but Vanilla is also good for this cake.
Cake Tin
22cm Square Cake Tin *Use a similar size Tin
Ingredients
125g (OR more) Arnott’s Choc Ripple Biscuits *OR Cocoa Flavoured Sweet Biscuits
125g Butter *softened
1/2 cup Caster Sugar
1 pinch Salt
3 large Eggs *at room temperature
1 tablespoon Rum *OR 1 teaspoon Vanilla Extract
1 to 2 tablespoons Matcha Powder *Today I added 1 & 1/2 tablespoons
1/2 cup Milk
1 & 1/2 cups Self-Raising Flour
Method
- Preheat oven to 170℃. Line a cake tin with baking paper.
- Break Choc Ripple Biscuits (OR Cocoa Flavoured Sweet Biscuits) into small pieces. *Note: Discard the fine powdery crumbs for greener cake.
- Whisk softened Butter, Caster Sugar and Salt in a mixing bowl until creamy. Add Eggs, one at a time, mixing well. Add Rum (OR Vanilla) and Matcha Powder, and mix well.
- Add Self-Raising Flour and Milk, and mix to combine. Add Choc Ripple Biscuits pieces and evenly combine. Spoon the mixture into the prepared tin, and smooth the surface.
- Bake for 30 to 35 minutes OR until cooked through. Cool in the tin for 10 minutes, then carefully transfer to a wire rack to cool.
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